Chocolate Cookie Croissants (Print Version)

Flaky croissants encasing rich chocolate chip dough baked to golden perfection for a decadent delight.

# What You'll Need:

→ Croissants

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

→ Cookie Dough

02 - 4 tbsp 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 It:

01 - Set oven to 375°F (190°C) 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 - Add egg yolk and vanilla extract to the mixture and blend evenly.
04 - Mix in flour and salt until a soft dough forms, then gently fold 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 up each triangle starting from the wide end, enclosing the cookie dough inside.
08 - Place croissants on the prepared baking sheet, space apart, brush tops with beaten egg, and sprinkle with extra mini chocolate chips if desired.
09 - Bake for 16 to 18 minutes until golden brown and puffed.
10 - Allow croissants to cool slightly before serving to enjoy a gooey center.

# Additional Tips::

01 -
  • That perfect moment when you bite into the flaky exterior and hit warm, chewy cookie dough—it's genuinely addictive.
  • Minimal actual effort for something that tastes like you spent hours in the kitchen.
  • They bridge breakfast and dessert perfectly, so no one questions why you're eating them at 3 PM.
02 -
  • Don't overbake out of worry; a little underbaking means the cookie dough stays gooey and delicious, while overbaking dries everything out.
  • If your cookie dough is too warm when you fill the croissants, it'll seep out during baking—chill it for 10 minutes if needed.
  • The egg wash makes all the difference in color and shine; don't skip it, but don't drown them either.
03 -
  • Room-temperature butter creams faster and incorporates air better than cold butter; pull it out 30 minutes before you start.
  • If your kitchen is very warm, chill the assembled croissants for 15 minutes before baking so the croissant dough rises properly instead of melting.
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