Chocolate Cookie Croissants (Printable)

Buttery croissants filled with rich chocolate chip cookie dough, baked to a golden, gooey finish.

# What You Need:

→ Croissants

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

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

# How To Make It:

01 - Preheat oven to 375°F 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 - Incorporate egg yolk and vanilla extract into the butter mixture until evenly combined.
04 - Fold in all-purpose flour and salt until a soft dough forms, then gently mix in mini chocolate chips.
05 - Unroll croissant dough and separate into individual triangles.
06 - Place approximately 1 tablespoon of cookie dough on the wide end of each triangle.
07 - Roll each triangle from the wide end to encase the cookie dough within.
08 - Place rolled croissants on prepared baking sheet, spacing apart, then brush tops lightly with beaten egg and sprinkle with extra mini chocolate chips if desired.
09 - Bake for 16 to 18 minutes until pastries are golden brown and puffed.
10 - Allow croissants to cool slightly before serving. Enjoy warm for a gooey center.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but honestly, you won't—just 38 minutes from start to finish.
  • That moment when you bite into the golden, buttery outside and hit warm chocolate chip cookie dough inside never gets old.
  • They're showstopper enough for guests but simple enough to make on a random Tuesday morning for yourself.
02 -
  • Don't overbake the cookie dough filling—it's meant to be soft and slightly underbaked so that when the croissant finishes baking, the chocolate is gooey, not hard.
  • Make sure your butter is actually soft before you start; cold butter won't cream properly and you'll end up with a grainy texture instead of that smooth, tender dough.
  • If your croissants start browning too quickly, tent them loosely with foil for the last few minutes—ovens vary, and you're looking for golden, not burnt.
03 -
  • Keep your croissant dough cold until the very last moment before baking—the colder it is, the better it puffs and the more distinct the layers will be.
  • If you can't find mini chocolate chips, roughly chop regular ones into smaller pieces, or use chocolate chunks if you prefer bigger pockets of chocolate throughout.
  • Leftover baked croissants are still delicious the next day warmed gently in a 150°C (300°F) oven for about 5 minutes, bringing back some of that warmth and flakiness.
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