Cookie Croissant Chocolate Chip (Printable Version)

Flaky croissants filled with luscious chocolate chip dough for a delightful, indulgent treat anytime.

# 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 cup 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 egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)

# How to Make It:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Combine softened butter, light brown sugar, and granulated sugar in a medium bowl. Beat until the mixture is light and fluffy.
03 - Add the egg and vanilla extract to the butter mixture and mix until fully combined.
04 - Sift all-purpose flour, baking soda, and sea salt into the wet mixture. Stir gently until just incorporated.
05 - Carefully fold semi-sweet chocolate chips into the cookie dough batter to ensure even distribution.
06 - Slice each croissant horizontally, leaving a hinge so it opens like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, pressing gently to spread the filling evenly.
08 - Close each croissant and brush the tops lightly with the beaten egg to create a glossy finish.
09 - Arrange croissants on the prepared baking sheet and bake for 16 to 18 minutes, until golden brown and the cookie dough is set but still soft.
10 - Allow croissants to cool slightly before optionally dusting with icing sugar. Best served warm to enjoy the gooey filling.

# Expert Tips:

01 -
  • The contrast between crispy, shattering croissant layers and warm, gooey cookie dough is genuinely addictive.
  • Fifteen minutes of hands-on prep means you can have fancy pastries ready before anyone expects them.
  • It's the kind of dish that makes people think you're more of a baker than you actually are.
02 -
  • Don't overbake these—the dough should still feel slightly soft in the center when you take them out, or they'll dry out as they cool and lose that magical gooeyness.
  • Using day-old croissants is actually better than fresh because they're sturdier and won't collapse under the weight of the filling.
03 -
  • Brush the egg wash on gently so you don't deflate those precious croissant layers you're trying to puff up.
  • If your kitchen is warm, chill the filled croissants for 10 minutes before baking—they'll puff higher and the dough won't spread too much.
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