Chocolate Cookie Croissants (Printable)

Flaky croissants encase a soft, chocolaty dough creating a warm, golden pastry great for breakfast or dessert.

# What You Need:

→ Croissants

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

→ Cookie Dough

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

→ Finishing

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

# Directions:

01 - Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - In a small bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until fully incorporated.
04 - Stir in flour and salt to create a soft dough, then gently fold in mini chocolate chips.
05 - Unroll croissant dough and separate into triangles.
06 - Place approximately 1 tablespoon of cookie dough on the wide end of each triangle.
07 - Roll each triangle up from the wide end, enclosing the cookie dough inside.
08 - Place croissants on the prepared baking sheet, spaced apart evenly.
09 - Lightly brush the tops with beaten egg and sprinkle with additional mini chocolate chips if desired.
10 - Bake for 16 to 18 minutes until golden brown and puffed.
11 - Allow to cool slightly before serving. Best enjoyed warm for a gooey center.

# Expert Advice:

01 -
  • They taste like you spent hours in a French bakery, but you only need 38 minutes start to finish.
  • The cookie dough stays soft and gooey inside the flaky croissant, creating a contrast that feels indulgent without being complicated.
  • You can make them with store-bought dough and still impress anyone who takes a bite.
02 -
  • Don't skip softening the butter, cold butter won't cream properly and the dough will be lumpy and hard to work with.
  • If you overfill the croissants, the cookie dough will leak out and burn on the pan, so stick to about 1 tablespoon per triangle.
  • Let them cool for at least 5 minutes or the chocolate will be molten and burn your mouth, I learned this the hard way.
03 -
  • If your kitchen is warm, chill the filled croissants for 10 minutes before baking so they hold their shape better and the dough stays inside.
  • Use a pastry brush dipped lightly in egg wash, too much makes them soggy and uneven, just a thin coat is enough for shine.
  • For extra flavor, sprinkle a tiny pinch of flaky sea salt on top right after brushing with egg wash.
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