Chocolate Chip Croissants (Printable Version)

Golden croissants with rich chocolate chip filling, baked until gooey and perfect for morning or evening indulgence.

# Ingredient List:

→ Croissants

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

→ Cookie Dough

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

→ Finishing

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

# How to Make:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until fully combined.
04 - Stir in the flour and salt to form a soft dough, then gently fold in the mini chocolate chips.
05 - Unroll the croissant dough and separate into individual triangles.
06 - Place approximately 1 tablespoon of the cookie dough at the wide end of each triangle.
07 - Roll each triangle from the wide end toward the tip, enclosing the cookie dough inside.
08 - Place the rolled croissants on the prepared baking sheet, spacing them evenly apart.
09 - Brush the tops lightly with the beaten egg, and optionally sprinkle with additional mini chocolate chips.
10 - Bake in the preheated oven for 16 to 18 minutes or until golden brown and puffed.
11 - Allow to cool slightly before serving. Enjoy warm for a gooey center.

# Expert Suggestions:

01 -
  • The cookie dough stays gooey inside while the croissant turns golden and crisp.
  • It takes less than 40 minutes from start to finish, perfect for spontaneous cravings.
  • You get dessert and breakfast in one ridiculously indulgent bite.
02 -
  • Don't skip softening the butter, cold butter won't cream properly and the dough will be lumpy.
  • If the cookie dough is too soft to handle, chill it for 10 minutes before filling the croissants.
  • Check the croissants at 16 minutes, some ovens run hot and you don't want them to burn.
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 with the egg wash, too much will pool and make the bottoms soggy.
  • Let the croissants cool on the baking sheet for a minute before moving them, they're fragile when hot.
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