Chocolate Cookie Croissants (Print Version)

Golden croissants filled with rich chocolate chip dough for a gooey, decadent breakfast or dessert delight.

# What You'll Need:

→ Croissants

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

→ Cookie Dough

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

→ Finishing

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

# How to Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until thoroughly incorporated.
04 - Gradually stir in the all-purpose flour and salt until a soft dough forms; fold in mini chocolate chips.
05 - Unroll the croissant dough and separate into individual triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each croissant triangle.
07 - Roll each triangle from the wide end, fully encasing the cookie dough inside.
08 - Place filled croissants on the prepared baking sheet, spacing them evenly.
09 - Brush the croissants lightly with the beaten egg. Optionally, sprinkle extra mini chocolate chips on top.
10 - Bake in the preheated oven for 16 to 18 minutes or until golden brown and puffed.
11 - Allow croissants to cool slightly before serving to enjoy a gooey center while warm.

# Additional Tips::

01 -
  • They're crispy on the outside and impossibly gooey in the middle, with chocolate melting into every bite.
  • You'll feel like a proper baker without actually having to make croissant dough from scratch.
  • They come together in under 40 minutes and taste like you spent all morning in the kitchen.
02 -
  • The cookie dough must be soft but not runny, or it will seep out during baking and create burnt chocolate spots on your baking sheet.
  • Don't overbake these out of nervousness—those extra two minutes past golden brown will dry out the pastry and defeat the entire purpose of making them.
  • Room temperature butter for the cookie dough is non-negotiable; cold butter simply won't incorporate properly no matter how hard you mix.
03 -
  • If your croissant dough has been refrigerated, let it sit at room temperature for five minutes before unrolling so it cooperates instead of tearing and fighting you.
  • The cookie dough can be made up to two days ahead and stored in the fridge, which means you can have fresh-baked croissants any morning with almost no effort.
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