Start by making the brown butter on the stovetop. Once done, set it aside to cool.

In a bowl, mix together the cooled brown butter, vanilla extract, coconut sugar, and egg.

Then, add the flour, baking soda, and salt to the mixture, and combine well.

Finally, fold in the chocolate chunks.

Divide the cookie dough evenly between two croissants, spreading a generous layer inside each and on top.

I air fried mine at 350°F for 10 minutes, but you can also bake them in the oven.