Cookie Croissant Chocolate Chip (View Print Version)

Flaky croissants envelop rich, gooey chocolate chip dough for a delicious, indulgent bite.

# What You'll Need:

→ Croissants

01 - 6 large all-butter croissants (fresh or day-old)

→ Cookie Dough

02 - 6 tablespoons unsalted butter, softened
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups 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)

# Method:

01 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
02 - In a medium bowl, beat together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Add the egg and vanilla extract to the butter mixture and mix until fully combined.
04 - Sift in the all-purpose flour, baking soda, and sea salt, then mix until just incorporated.
05 - Carefully fold the semi-sweet chocolate chips into the cookie dough batter.
06 - Slice each croissant horizontally, leaving a hinge so they can open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, gently pressing to spread evenly.
08 - Close the croissants and brush the tops lightly with the beaten egg to create a glossy finish.
09 - Place the filled croissants onto the prepared baking sheet and bake for 16 to 18 minutes, until golden and the cookie dough inside is set but still soft.
10 - Allow croissants to cool slightly before optionally dusting with icing sugar. Serve warm for maximum gooeyness.

# Expert Advice:

01 -
  • You get that perfect textural contrast: the shatter of a golden croissant meeting soft, gooey cookie dough that tastes like you cheated in the best way.
  • It comes together faster than you'd expect, making it feel like you're doing something fancy when really you're just playing with two things you probably have on hand.
  • These are impressive enough to serve to guests but casual enough to eat standing up in your kitchen at 3 p.m. on a Tuesday.
02 -
  • The cookie dough should feel slightly underbaked when you pull these from the oven—that's intentional and exactly what you want, so don't overbake them just because you're nervous.
  • Use all-butter croissants, not margarine ones, or the whole thing falls flat; the real butter is what gives you those shattering, delicate layers.
  • Let the egg wash cool slightly before brushing it on warm dough, or it'll start cooking immediately and create an uneven finish.
03 -
  • Don't skip the egg wash—it's what gives you that glossy, bakery-quality finish and tells you visually when they're perfectly golden.
  • If your croissants are very fresh and soft, refrigerate them for thirty minutes before slicing so they're easier to work with and less likely to tear.
Return