Chocolate Cookie Croissants (Printable View)

Flaky croissants envelop rich chocolate chip dough, baked golden for a gooey, indulgent treat.

# What You’ll Need:

→ Croissants

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

→ Cookie Dough

02 - 1/4 cup unsalted butter, softened
03 - 1/4 cup brown sugar
04 - 2 tablespoons granulated sugar
05 - 1 large egg yolk
06 - 1/2 teaspoon vanilla extract
07 - 2/3 cup all-purpose flour
08 - 1/4 teaspoon fine salt
09 - 1/3 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 oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Mix in egg yolk and vanilla extract until fully combined.
04 - Stir in flour and salt until a soft dough forms, then fold in mini chocolate chips.
05 - Unroll croissant dough and separate into individual triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll up each triangle starting from the wide end, fully enclosing the cookie dough.
08 - Place croissants on prepared baking sheet, spacing evenly.
09 - Brush tops lightly with beaten egg and sprinkle with extra mini chocolate chips if desired.
10 - Bake for 16 to 18 minutes or until croissants are golden brown and puffed.
11 - Allow croissants to cool slightly before serving to enjoy a warm, gooey center.

# Best Practices:

01 -
  • It tastes like you spent hours in the kitchen, but the whole thing comes together in under 40 minutes.
  • The gooey chocolate center stays warm and melty long after they come out of the oven.
  • You can use store bought dough and still impress everyone who tries one.
02 -
  • If you overfill the croissants, the cookie dough will leak out and burn on the pan, so measure carefully.
  • Let the butter come to room temperature naturally, microwaving it makes it too soft and the dough turns greasy.
  • Do not skip the egg wash, it is what gives these their bakery quality shine and color.
03 -
  • Chill the filled croissants for 10 minutes before baking if your kitchen is warm, it helps them hold their shape.
  • Use a light hand when brushing the egg wash, too much makes them dark and sticky instead of golden.
  • If you want an even gooier center, slightly underbake them by a minute or two and let them finish cooking on the hot pan.
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