Cookie Chocolate Croissant (Printer View)

Buttery croissants stuffed with gooey chocolate chip cookie dough for a rich, indulgent treat.

# Components:

→ 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 - 1¼ cups all-purpose flour
08 - ½ teaspoon baking soda
09 - ¼ teaspoon fine sea salt
10 - ¾ cup semi-sweet chocolate chips

→ Finishing

11 - 1 large egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)

# Method:

01 - Heat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, beat together butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Add egg and vanilla extract to the butter mixture and mix until well combined.
04 - Sift in flour, baking soda, and salt; gently mix just until incorporated.
05 - Carefully fold semi-sweet chocolate chips into the dough.
06 - Slice each croissant horizontally, leaving a hinge so it opens like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, spreading evenly.
08 - Close croissants and brush the tops lightly with beaten egg.
09 - Arrange filled croissants on the prepared baking sheet and bake for 16 to 18 minutes until golden and the filling is set but still soft.
10 - Let croissants cool slightly; dust with icing sugar if desired and serve warm.

# Expert Advice:

01 -
  • The contrast of shatteringly crisp croissant edges with a warm, molten cookie center is the kind of sensory experience that makes people close their eyes when they take a bite
  • You get all the credit for a pastry that sounds impossibly fancy but comes together in about half an hour with ingredients you probably already have
02 -
  • The cookie dough will expand as it bakes, so do not overfill the croissants or you will end up with chocolate leaking out all over your baking sheet
  • Getting the egg wash only on the top crust creates the best texture contrast, so try not to let it drip down the sides or those edges will not crisp up properly
03 -
  • Room temperature ingredients come together into a smooth, cohesive dough much faster than cold ones, so set everything out about 30 minutes before you start mixing
  • If the cookie dough feels too soft to work with, chill it for 15 minutes in the refrigerator and it will be much easier to handle without making a mess
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