Chocolate Cookie Croissants (Printable)

Flaky croissants enveloping rich chocolate chip dough, baked until golden with a decadent gooey center.

# Components:

→ Croissants

01 - 8 ready-to-bake refrigerated crescent roll dough triangles (approximately 2 cans) or homemade croissant dough

→ Cookie Dough

02 - ¼ cup (60 g) unsalted butter, softened
03 - ¼ cup (50 g) brown sugar
04 - 2 tablespoons (25 g) granulated sugar
05 - 1 large egg yolk
06 - ½ teaspoon vanilla extract
07 - ⅔ cup (80 g) all-purpose flour
08 - ¼ teaspoon fine salt
09 - ⅓ cup (60 g) mini chocolate chips

→ Finishing

10 - 1 egg, beaten (for egg wash)
11 - 2 tablespoons mini chocolate chips (optional, for topping)

# Method:

01 - Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a small bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
03 - Add the egg yolk and vanilla extract to the creamed mixture and stir until combined.
04 - Stir in the flour and salt until a soft dough forms, then fold in the mini chocolate chips evenly.
05 - Unroll the croissant dough and separate it into individual triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll each triangle starting from the wide end, enclosing the cookie dough completely within the croissant dough.
08 - Place the filled croissants onto the prepared baking sheet, spacing them evenly to allow for expansion.
09 - Brush the croissants lightly with the beaten egg and, if desired, sprinkle additional mini chocolate chips on top.
10 - Bake in the preheated oven for 16 to 18 minutes until the croissants are puffed and golden brown.
11 - Allow croissants to cool slightly before serving. Serve warm to enjoy a gooey chocolate center.

# Expert Advice:

01 -
  • It turns two simple store-bought ingredients into something that tastes like you spent hours in a pastry kitchen.
  • The gooey chocolate chip center stays soft and melty even after the croissants cool down.
  • You can prep the cookie dough the night before and assemble these in under ten minutes the next morning.
  • They work equally well as a sneaky dessert or a breakfast treat that feels like breaking the rules.
02 -
  • Don't overfill the croissants or the cookie dough will ooze out during baking and burn on the pan.
  • If your butter is too cold, the cookie dough won't mix properly and you'll end up with lumps that won't bake evenly.
  • Let the croissants cool for at least three minutes before biting in, or the molten chocolate will burn your tongue.
03 -
  • Chill the rolled croissants in the fridge for ten minutes before baking if you want them to hold their shape better and puff up higher.
  • Use a kitchen scale to portion the cookie dough evenly so every croissant has the same gooey center.
  • Brush the egg wash on gently so you don't deflate the dough or leave thick puddles that will burn.
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