Buttery chocolate chip croissants (Print Version)

Flaky croissants encasing rich chocolate chip dough, baked golden for a gooey, indulgent treat.

# What You Need:

→ Croissants

01 - 8 refrigerated crescent roll dough triangles (approx. two 8 oz cans)

→ Cookie Dough

02 - ¼ cup (½ stick) 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)

# How To Make:

01 - Set oven to 375°F. Line a baking sheet with parchment paper.
02 - Beat softened butter with brown and granulated sugars until light and fluffy.
03 - Add egg yolk and vanilla extract, mixing until fully incorporated.
04 - Stir in flour and salt until a soft dough forms, then fold in mini chocolate chips.
05 - Unroll crescent dough and separate into triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll each triangle starting from the wide end, enclosing the cookie dough inside.
08 - Place croissants on the parchment-lined sheet, spacing evenly.
09 - Brush tops with beaten egg and sprinkle with additional mini chocolate chips if desired.
10 - Bake in preheated oven for 16 to 18 minutes until puffed and golden brown.
11 - Allow croissants to cool slightly before serving warm to enjoy a gooey center.

# Expert Advice:

01 -
  • They taste bakery-quality but come together in under 40 minutes with mostly pantry staples.
  • The cookie dough stays soft and gooey inside while the croissant exterior gets crispy and golden, giving you the best of both worlds in one bite.
  • You can prep them ahead and bake straight from the fridge, making them perfect for surprising someone with breakfast.
02 -
  • Don't overmix your cookie dough or it becomes tough; you want it soft and tender, almost underbaked in texture when raw.
  • If your croissants are thawing and feel warm, refrigerate the filled croissants for 15 minutes before baking so they hold their shape and the layers stay distinct.
03 -
  • If your dough is cracking when you unroll it, let it sit at room temperature for 2 to 3 minutes to relax before separating the triangles.
  • Brush your egg wash on only the croissant part, not where the cookie dough might peek out, so you get even browning without burnt spots.
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