Chocolate Chip Croissants (Printable)

Flaky croissants filled with rich, chocolate chip dough for a gooey, golden indulgence.

# What You Need:

→ Croissants

01 - 8 refrigerated ready-to-bake crescent roll dough triangles (approximately 2 cans)

→ Cookie Dough

02 - ¼ cup unsalted butter, softened
03 - ¼ cup packed 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 semisweet chocolate chips

→ Finishing

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

# Directions:

01 - Preheat oven to 375°F (190°C). 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 - Mix in egg yolk and vanilla extract until fully combined.
04 - Fold in all-purpose flour and fine salt until a soft dough forms, then gently stir in mini chocolate chips.
05 - Separate crescent dough into triangles. Place about one tablespoon of cookie dough on the wide end of each triangle.
06 - Roll each triangle from the wide end toward the point, encasing the cookie dough inside.
07 - Place croissants on the prepared baking sheet, spacing them evenly. Brush tops lightly with beaten egg and sprinkle with additional mini chocolate chips if desired.
08 - Bake for 16 to 18 minutes, or until croissants are golden brown and puffed.
09 - Allow croissants to cool slightly before serving. Enjoy warm for a gooey chocolate center.

# Expert Tips:

01 -
  • They're buttery, flaky, and filled with chocolate chip cookie dough that stays soft and gooey inside while the croissant exterior turns golden.
  • Ready in under 40 minutes, making them perfect for weekend mornings when you want something that tastes like it took hours but didn't.
  • Uses simple pantry staples and requires minimal skill, so even if you've never made anything pastry-related, these turn out impressive every single time.
02 -
  • Don't overstuff—1 tablespoon of cookie dough is the sweet spot; more than that and it either leaks out during baking or prevents the croissant from puffing properly.
  • Keep your croissant dough cold until the moment you fill it; if it warms up too much, the layers collapse and you lose that flaky texture that makes these special.
  • The egg wash makes a visible difference in browning and shine, so don't skip it even though it feels like an extra step.
03 -
  • Brush your egg wash on gently with a light hand—too much and you'll accidentally seal the croissant layers together, preventing them from puffing properly.
  • The moment these come out of the oven, they're fragile; give them at least 2 minutes to set slightly before moving them, or the filling will cause them to split open.
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