Buttery Chocolate Chip Croissants (Printer-Friendly)

Flaky croissants stuffed with chocolate chip dough for a warm, gooey, and buttery delight.

# What You Need:

→ Croissants

01 - 8 refrigerated crescent roll dough triangles (equivalent to 2 cans)

→ Cookie Dough

02 - ¼ cup unsalted butter, softened
03 - ¼ cup brown sugar
04 - 2 tablespoons granulated sugar
05 - 1 large egg yolk
06 - ½ teaspoon vanilla extract
07 - ⅔ cup all-purpose flour
08 - ¼ teaspoon fine salt
09 - ⅓ cup mini chocolate chips

→ Finishing

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

# How to Cook:

01 - Set oven to 375°F. Line a baking sheet with parchment paper.
02 - In a small bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Incorporate the egg yolk and vanilla extract into the butter mixture until homogenous.
04 - Stir in the flour and salt until a soft dough forms, then fold in the mini chocolate chips evenly.
05 - Unroll the crescent roll dough and separate into individual triangles.
06 - Place approximately 1 tablespoon of cookie dough at the wide end of each triangle.
07 - Roll each triangle from the wide end toward the point, enclosing the cookie dough.
08 - Place croissants on the parchment-lined baking sheet, spacing them evenly.
09 - Brush the tops lightly with beaten egg and, if desired, sprinkle extra mini chocolate chips.
10 - Bake for 16 to 18 minutes until the croissants are golden brown and puffed.
11 - Allow croissants to cool slightly before serving warm to enjoy a gooey center.

# Expert Advice:

01 -
  • They taste like a croissant and a chocolate chip cookie had a delicious love affair, and you get to enjoy the result.
  • The whole thing comes together in under 40 minutes, which means you can have a bakery-quality breakfast without the bakery.
  • Warm from the oven, they're dangerously close to the platonic ideal of comfort food.
02 -
  • Don't skip the softening step for the butter, because cold butter creates lumps that never fully disappear and the texture suffers for it.
  • If your oven runs hot, start checking at 15 minutes because the difference between golden and burnt is sometimes just 60 seconds.
  • The cookie dough filling won't fully cook through, and that's exactly the point—it should be soft and slightly gooey in the center.
03 -
  • Keep your oven thermometer honest by checking it against the real temperature—an oven that runs 15 degrees hot will burn these before they're done.
  • The difference between a barely warm croissant and the perfect bite temperature is about five minutes of resting, which is also when the chocolate firms up just slightly for better texture.
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