Chocolate Cookie Croissants (Print)

Golden croissants filled with luscious chocolate chip dough for a warm, gooey delight.

# Ingredients:

→ Croissants

01 - 8 refrigerated crescent roll dough triangles (approximate weight not specified)

→ Cookie Dough

02 - ¼ cup unsalted butter, softened
03 - ¼ cup packed 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)

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy.
03 - Mix in the egg yolk and vanilla extract until evenly incorporated.
04 - Stir in flour and salt until a soft dough forms, then fold in mini chocolate chips gently.
05 - Unroll the croissant dough and separate into 8 triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll each triangle from the wide end to the tip, enclosing the cookie dough completely.
08 - Place croissants on the prepared baking sheet with space between each.
09 - Brush croissants lightly with beaten egg and optionally sprinkle additional mini chocolate chips on top.
10 - Bake for 16 to 18 minutes until golden brown and puffed.
11 - Allow to cool briefly before serving. Best enjoyed warm for a gooey center.

# Expert Tips:

01 -
  • It tastes like dessert but works just as well for breakfast without any guilt.
  • You get crispy edges and a soft, gooey center in every bite.
  • The dough does most of the work, so you can focus on the fun part: filling and rolling.
  • They bake fast and fill your kitchen with the kind of smell that stops conversations.
02 -
  • Don't overfill the croissants or the dough will burst open in the oven and leak everywhere.
  • If your butter is too cold, the cookie dough will be grainy and hard to spread evenly.
  • Let the croissants cool for at least five minutes or the chocolate will burn your mouth.
03 -
  • Chill the cookie dough for ten minutes before filling if it's too soft to handle.
  • Use a light hand with the egg wash—too much and it pools in the creases and burns.
  • If you want them extra indulgent, brush the tops with melted butter right after they come out of the oven.
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