Cookie Croissant Chocolate Chip (Printable Version)

Flaky croissants filled with gooey chocolate chip dough offering a rich, indulgent treat.

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

# How-To Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
03 - Add the large egg and vanilla extract to the creamed mixture and blend until fully combined.
04 - Sift in the all-purpose flour, baking soda, and fine sea salt. Stir gently until just combined.
05 - Carefully fold the semi-sweet chocolate chips into the cookie dough evenly.
06 - Slice each croissant horizontally, leaving a hinge so they open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, pressing gently to spread evenly.
08 - Close the croissants carefully and brush the tops lightly with the beaten egg to promote browning.
09 - Place the filled croissants on the prepared baking sheet, spacing them evenly.
10 - Bake in the preheated oven for 16 to 18 minutes, until croissants are golden and the cookie dough inside is set but still soft.
11 - Allow croissants to cool slightly before dusting with icing sugar if desired. Serve warm to enjoy the gooey filling.

# Tips for Success:

01 -
  • It feels like cheating—two beloved pastries merged into one, and nobody needs to know it took fifteen minutes.
  • The warm, gooey chocolate dough melts into the laminated layers, creating a texture contrast that makes every bite interesting.
  • It's the kind of thing that impresses people without requiring advanced pastry skills or hours of your time.
02 -
  • Undercooked dough is your friend here—remove them when the cookie dough still has a slight wiggle, not when it's fully set, so it stays creamy as it cools.
  • Day-old croissants work just as well as fresh and sometimes better, as they're slightly drier and hold up better to the filling.
  • Don't skip the egg wash; it's the difference between homemade-looking and café-quality golden shine.
03 -
  • Keep your croissant edges intact while slicing by using a serrated knife and letting the knife do the work—no pressure needed, just a gentle sawing motion.
  • If your kitchen is warm, chill the filled croissants on the baking sheet for ten minutes before baking; they'll hold their shape better and puff up more dramatically.
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