Save to Pinterest I stumbled onto this combination quite by accident one Saturday morning when I had leftover all-butter croissants and a batch of cookie dough I'd made the night before. Instead of eating them separately, I thought, why not push them together and see what happens? Twenty minutes later, pulling golden, chocolate-studded croissants from the oven that had somehow married the best of both worlds was the kind of kitchen magic that makes you wonder why you hadn't thought of it sooner. This recipe became my answer to "what do I bring to brunch?" ever since.
The moment I knew this was a keeper was when my neighbor popped by just as they were cooling, and one bite made her go completely quiet. That's the kind of reaction that tells you something is worth repeating. Now whenever I make them, I always bake a couple extra because somehow they never last more than an hour.
Ingredients
- 6 large, all-butter croissants: Use fresh ones if possible, though day-old actually works better because they're less delicate and hold the filling without tearing.
- 90 g unsalted butter, softened: Room temperature is non-negotiable here; you want it to cream smoothly with the sugars without being greasy.
- 100 g light brown sugar and 50 g granulated sugar: The brown sugar brings moisture and depth, while the white sugar helps with texture; don't skip either one.
- 1 large egg: Binds everything together and adds a tender crumb to the cookie dough filling.
- 1 tsp vanilla extract: Use real vanilla if you can; it makes a noticeable difference in the flavor profile.
- 150 g all-purpose flour: Measure by weight if possible, as scooping can pack it down and make the dough tough.
- 1/2 tsp baking soda and 1/4 tsp fine sea salt: These balance the sweetness and prevent the dough from spreading too much in the oven.
- 120 g semi-sweet chocolate chips: Mix in brands you actually enjoy eating straight from the bag; your taste buds will thank you.
- 1 egg beaten for egg wash: Creates that beautiful golden sheen that makes them look bakery-worthy.
- Icing sugar for dusting: Optional but recommended; a light dusting just before serving adds elegance without effort.
Instructions
- Prep your station:
- Preheat the oven to 180°C and line your baking sheet with parchment paper. Having everything ready means you can move smoothly from dough-making to filling without rushing.
- Cream the butter and sugars:
- Beat them together until the mixture looks pale and fluffy, about 2-3 minutes. This incorporates air and creates a better texture in your cookie dough.
- Bring in the egg and vanilla:
- Mix until the mixture is completely combined and smooth. Don't worry if it looks a bit glossy; that's exactly right.
- Gently fold in the dry ingredients:
- Sift the flour, baking soda, and salt into the bowl and mix until just combined. Overmixing here makes the dough tough, so stop as soon as you don't see flour streaks.
- Fold in the chocolate chips:
- Use a spatula to gently fold them in, being careful not to crush them. If some break, don't worry; they'll still melt beautifully.
- Open your croissants like books:
- Slice each one horizontally, leaving the back intact as a hinge. A serrated knife works better than a regular one and feels less likely to tear the delicate pastry.
- Fill with confidence:
- Spoon 2-3 tablespoons of dough into each croissant, spreading it gently toward the edges. The dough will expand as it bakes, so don't overstuff.
- Seal and brush:
- Close each croissant gently and brush the top with beaten egg. This is what gives them that deep golden color that makes them look irresistible.
- Bake until golden:
- Place them on your prepared sheet and bake for 16-18 minutes, watching after the 15-minute mark. They're done when the outside is golden and the dough inside feels set but still has a tiny bit of give when you gently press the top.
- Cool slightly and finish:
- Let them rest for a minute or two, then dust lightly with icing sugar if using. Serve warm while the chocolate is still gooey.
Save to Pinterest There's something wonderful about pulling these out of the oven and seeing the chocolate chips peeking through those flaky layers, steam still rising off them. It's the kind of breakfast or dessert that makes an ordinary day feel a little more special.
Make-Ahead Magic
You can assemble these the night before, cover them loosely with plastic wrap, and refrigerate overnight. The next morning, pull them straight from the fridge and bake for 18-20 minutes, adding a minute or two since they'll start cold. This is genuinely one of my favorite things about this recipe because it means fresh, warm croissants for breakfast without the early morning rush.
Flavor Variations Worth Trying
While the classic chocolate version is hard to beat, I've had success with all sorts of tweaks depending on what I had on hand or what mood struck. Swapping in dark chocolate gives a slightly more sophisticated bite, white chocolate makes it feel almost like a dessert pastry, and chopped toasted walnuts or hazelnuts add a nutty complexity that plays beautifully with the buttery croissant layers. The dough is forgiving enough to let you experiment, and the worst outcome is still pretty delicious.
- Try dark chocolate chips mixed with a pinch of espresso powder for depth.
- Add chopped toasted hazelnuts for a nutty crunch that contrasts with the gooey center.
- Swap white chocolate for the semi-sweet if you want something sweeter and more indulgent.
Serving and Storage
These are best eaten warm, ideally within a few hours of baking, though they're still wonderful at room temperature for a day or so. If you have leftovers, wrap them loosely in foil and reheat gently in a 150°C oven for about 5 minutes to restore some of that fresh-from-the-oven magic. They don't freeze particularly well because the croissant layers tend to become a bit tough, so I always encourage eating them fresh.
Save to Pinterest This recipe sits in that beautiful space where it's simple enough for a weeknight dessert but impressive enough for brunch guests. Once you make them once, they'll probably become a regular in your kitchen too.
Common Recipe Questions
- → How do I ensure the croissants stay flaky after baking?
Use cold butter croissants and avoid over-handling. Baking at the right temperature ensures a golden, flaky crust.
- → Can I substitute the type of chocolate chips?
Yes, semi-sweet can be replaced with dark or white chocolate chips based on your preference.
- → What is the best way to fill the croissants?
Slice croissants horizontally with a hinge, then spoon the dough evenly inside before closing gently.
- → Is it better to use fresh or day-old croissants?
Both work well; day-old croissants can be slightly sturdier but fresh ones yield a softer bite.
- → How can I add a nutty twist to the filling?
Fold in chopped toasted walnuts or hazelnuts into the dough before filling the croissants.
- → Should I dust with icing sugar before or after baking?
Dust with icing sugar after baking and cooling slightly to enhance sweetness without melting.