Buttery Chocolate Chip Croissants (Print Version)

Flaky croissants wrapped around a smooth chocolate chip dough center, baked until golden and irresistible.

# What You'll Need:

→ Croissants

01 - 8 ready-to-bake croissant dough triangles (from refrigerated crescent roll dough or homemade dough)

→ Cookie Dough

02 - 1/4 cup unsalted butter, softened
03 - 1/4 cup brown sugar
04 - 2 tbsp granulated sugar
05 - 1 large egg yolk
06 - 1/2 tsp vanilla extract
07 - 2/3 cup all-purpose flour
08 - 1/4 tsp fine salt
09 - 1/3 cup mini chocolate chips

→ Finishing

10 - 1 egg, beaten (for egg wash)
11 - 2 tbsp mini chocolate chips (optional, for topping)

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Add egg yolk and vanilla extract to the creamed mixture and stir until combined.
04 - Mix in flour and salt until a soft dough forms, then fold in mini chocolate chips.
05 - Unroll croissant dough and separate into triangles.
06 - Place about 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll each triangle from the wide end, enclosing the cookie dough inside.
08 - Arrange croissants on the baking sheet spaced apart. Brush tops with beaten egg and sprinkle with optional mini chocolate chips.
09 - Bake for 16 to 18 minutes, or until croissants are golden brown and puffed.
10 - Allow croissants to cool slightly before serving. Enjoy warm for a gooey center.

# Expert Tips:

01 -
  • The contrast of buttery, flaky croissant layers with soft, warm cookie dough inside is genuinely hard to stop eating.
  • Ready-to-bake croissants mean you can have a bakery-worthy treat without the fussy lamination process.
  • It feels fancy enough to impress people at brunch, but honest enough to eat straight from the pan while still warm.
02 -
  • If your croissant dough starts feeling warm while you're rolling, pop it back in the fridge for 5 minutes—warm dough loses its lamination and bakes up dense instead of flaky.
  • Don't skip the egg wash; it's the difference between these looking homemade and looking intentional.
  • The cookie dough will still be slightly soft inside even when the croissant is perfectly golden, and that's exactly the point.
03 -
  • Cream your butter and sugars for a full 2 to 3 minutes; it seems like overkill but it's what creates that tender cookie texture inside.
  • Use mini chocolate chips instead of regular chunks—they melt into pockets and distribute way more evenly than larger chips.
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