Cookie Chocolate Croissant (Printable)

Flaky croissants filled with rich chocolate chip dough, perfect for a sweet breakfast or indulgent treat.

# What You'll Need:

→ Croissants

01 - 6 large all-butter croissants (fresh or day-old)

→ Cookie Dough

02 - 6 tablespoons unsalted butter, softened
03 - 7 tablespoons light brown sugar
04 - 4 tablespoons granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon fine sea salt
10 - 3/4 cup semi-sweet chocolate chips

→ Finishing

11 - 1 large egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Add the egg and vanilla extract, mixing until fully combined.
04 - Sift in all-purpose flour, baking soda, and sea salt; mix until just combined.
05 - Gently fold the semi-sweet chocolate chips into the cookie dough mixture.
06 - Slice each croissant horizontally, leaving a hinge so they open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, pressing gently to spread evenly.
08 - Close the croissants and lightly brush the tops with the beaten egg.
09 - Place filled croissants on the prepared parchment-lined baking sheet.
10 - Bake for 16 to 18 minutes, until croissants are golden and the cookie dough inside is set but still soft.
11 - Allow croissants to cool slightly before dusting with icing sugar, if desired. Serve warm to maximize gooey texture.

# Expert Advice:

01 -
  • The contrast between a croissant's crispy exterior and warm, soft cookie dough inside hits that sweet spot between indulgent and elegant.
  • It looks like you spent hours on it, but you're really just combining two store-bought and homemade components in fifteen minutes.
  • That moment when you bite through the caramelized croissant layers and taste melted chocolate chips feels like a small victory every single time.
02 -
  • The cookie dough will cook slightly inside the croissant, so don't bake it to the point where it would be fully set if it were on its own sheet. You want it soft enough that your fork creates a little crater when you press it.
  • Day-old croissants actually work better than fresh ones because they're slightly drier and absorb the egg wash more evenly, browning to a deeper gold.
  • Oven temperatures vary wildly, so set a timer for fourteen minutes and check; some ovens will finish these in sixteen, others need the full eighteen.
03 -
  • If your croissants split while filling them, don't panic; a little structural compromise just means the cookie dough will peek out, which actually looks more homemade and appealing.
  • Slightly cooled butter mixes faster and more evenly with the sugars than cold butter, which is why tempering it to room temperature makes a real difference in the final texture.
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