Cookie chocolate croissant fusion (Printable view)

Flaky croissants stuffed with melty chocolate chip dough, ideal for breakfast or dessert indulgence.

# What You Need:

→ Croissants

01 - 6 large all-butter croissants (fresh or day-old)

→ Cookie Dough

02 - 6 tablespoons unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup 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 egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)

# How To Make:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Incorporate the egg and vanilla extract into the sugar mixture, stirring until fully combined.
04 - Sift the all-purpose flour, baking soda, and salt into the mixture. Stir gently until just combined.
05 - Gently fold the semi-sweet chocolate chips into the dough.
06 - Slice each croissant horizontally, leaving a hinge so they open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, spreading it evenly.
08 - Close the croissants and lightly brush the tops with beaten egg.
09 - Place filled croissants on the prepared baking sheet and bake for 16 to 18 minutes until golden brown and the cookie dough is set but still soft.
10 - Allow the croissants to cool slightly. Dust with icing sugar if desired and serve warm to enjoy maximum gooeyness.

# Expert Advice:

01 -
  • The contrast between crispy, shattering croissant layers and soft, gooey cookie dough inside feels like you're eating dessert and breakfast at the same time.
  • These come together faster than you'd expect, making them perfect for impressing someone on a random Tuesday morning.
  • They're deeply satisfying without requiring you to juggle a dozen bowls or techniques.
02 -
  • The cookie dough won't look like traditional cookie dough because it's missing the baking powder that makes cookies rise—this is intentional, and it keeps the dough from puffing up and breaking through the croissant.
  • Overbaking by even two minutes makes the croissant dry; underbaking by two minutes leaves the dough slightly raw in the center, so keep your eyes on them after the 16-minute mark.
03 -
  • If your croissants are day-old and have dried out a bit, brush them very lightly with water before filling—this helps them steam slightly as they bake and restores some tenderness.
  • The real secret is patience during the creaming stage; don't skip or rush it, because that's what gives the filling its light, cookie-like texture rather than dense dough.
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