Buttery chocolate chip croissants (Print View)

Flaky croissants stuffed with rich chocolate chip dough, baked to golden perfection with a gooey center.

# What You’ll Need:

→ Croissants

01 - 8 ready-to-bake refrigerated crescent roll dough triangles

→ Cookie Dough

02 - 1/4 cup unsalted butter, softened
03 - 1/4 cup brown sugar
04 - 2 tbsp granulated sugar
05 - 1 large egg yolk
06 - 1/2 tsp vanilla extract
07 - 2/3 cup all-purpose flour
08 - 1/4 tsp fine salt
09 - 1/3 cup mini chocolate chips

→ Finishing

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

# Directions:

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 incorporated.
04 - Stir in the flour and salt until a soft dough forms, then gently fold in the mini chocolate chips.
05 - Unroll the croissant dough and separate into triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll up each triangle starting from the wide end, encasing the cookie dough completely.
08 - Place the croissants on the prepared baking sheet spaced evenly apart. Brush the tops lightly with the beaten egg and optionally sprinkle with extra mini chocolate chips.
09 - Bake for 16 to 18 minutes or until golden brown and puffed.
10 - Allow the croissants to cool slightly before serving. Enjoy warm for a gooey center.

# Expert Advice:

01 -
  • They taste like you spent all morning baking when really it's less than forty minutes start to finish.
  • The gooey chocolate chip center stays soft even after they cool, making them perfect for reheating later.
  • You get that bakery-quality flakiness without any laminating or complicated folding techniques.
  • They work just as well for a fancy brunch as they do for a late-night snack straight from the oven.
02 -
  • If your cookie dough feels too soft to scoop, chill it in the fridge for ten minutes so it firms up and doesn't squish out when you roll the croissants.
  • Don't skip the egg wash, it's the difference between pale pastry and that gorgeous glossy finish that makes them look bakery-bought.
  • Spacing them on the baking sheet matters more than you'd think, they puff up quite a bit and will stick together if placed too close.
03 -
  • Work quickly with the dough so it stays cold, warm dough is harder to roll and won't puff up as nicely in the oven.
  • If you want an even richer flavor, brown the butter before creaming it with the sugars, it adds a nutty depth that takes these to another level.
  • For a neater look, trim any excess dough from the points before rolling so the croissants have a uniform shape when baked.
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