Chocolate Chip Cookie Croissant (Printable Version)

Flaky croissants with gooey chocolate chip dough, ideal for breakfast or indulgent moments.

# What You'll Need:

→ Croissants

01 - 6 large all-butter croissants

→ 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
12 - Icing sugar, for dusting (optional)

# Steps to Follow:

01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, beat softened butter with light brown and granulated sugars until light and fluffy.
03 - Add the egg and vanilla extract to the creamed mixture and blend until fully combined.
04 - Sift together flour, baking soda, and salt, then fold into the wet mixture until just combined.
05 - Gently fold semi-sweet chocolate chips into the dough.
06 - Slice each croissant horizontally, keeping a hinge intact to open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into each croissant, spreading gently and evenly.
08 - Close croissants and brush the tops lightly with beaten egg to enhance browning.
09 - Arrange filled croissants on the prepared baking sheet and bake for 16 to 18 minutes, until golden and the cookie dough is soft yet set.
10 - Let croissants cool slightly; dust with icing sugar if desired. Serve warm to enjoy the gooey texture.

# Additional Tips::

01 -
  • The contrast of flaky, buttery croissant layers with warm, gooey cookie dough is genuinely addictive and feels fancier than it actually is.
  • You can prep these the night before and bake fresh in the morning, which somehow makes you feel like a pastry chef without the stress.
  • They disappear faster than almost any dessert you could make, and people always ask for the recipe thinking you've done something impossibly complicated.
02 -
  • Don't use room-temperature croissants straight from the fridge; they shatter too easily when you slice them. If they're cold, let them sit out for 10 minutes first.
  • The cookie dough won't bake through like a traditional cookie, and that's intentional; you want it to stay soft and gooey inside, which is what makes this special.
03 -
  • Brush the croissants with egg wash right before baking, not ahead of time, so it stays glossy and doesn't dry out.
  • If you're serving these with vanilla ice cream, scoop it right before eating because the contrast of cold cream against warm chocolate is genuinely unbeatable.
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