Buttery Chocolate Chip Croissants (Print Version)

Golden croissants filled with rich chocolate chip dough, baked to a decadent, gooey finish.

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

# How-To Steps:

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

# Expert Hints:

01 -
  • It tastes like you spent hours laminating dough when you really spent twenty minutes mixing.
  • That moment when you bite through the flaky exterior and hit the warm, gooey cookie dough center never gets old.
  • They're impressive enough to serve guests but easy enough that you can make them on a Tuesday without stress.
02 -
  • If your butter isn't actually softened, your cookie dough will be lumpy and won't distribute evenly—leave it on the counter for ten minutes instead of trying to rush it.
  • The croissant dough is delicate; overfilling makes it burst at the seams, so a tablespoon is really the sweet spot.
  • These are best eaten within an hour of baking, but if you have leftovers, a quick ten seconds in the microwave brings back that gooey quality.
03 -
  • Make your cookie dough the night before and keep it in the fridge—cold dough is easier to work with and less likely to leak out while rolling.
  • If you're baking these for guests, do everything except the baking the afternoon before, then pop them in the oven right before they arrive for that warm, fresh impression.
Go Back