Save to Pinterest I pulled these out of the oven on a rainy Saturday morning when I had nothing planned but needed something to look forward to. The smell of buttery pastry and melting chocolate turned the whole kitchen warm and sweet. My neighbor knocked on the door an hour later asking what I was baking. I handed her one still barely cool, and she laughed because the chocolate was still gooey. That's when I knew I'd made something worth repeating.
I made these for a brunch with friends who usually don't get excited about baked goods. One of them ate three in a row and asked if I'd opened a bakery in secret. Another grabbed the recipe off my counter before leaving. It became the thing people asked me to bring to gatherings, which felt good because it never required much effort.
Ingredients
- Ready-to-bake croissant dough triangles: The base of everything, and using refrigerated crescent roll dough makes this fast and forgiving without sacrificing flakiness.
- Unsalted butter: Softened butter creams better with the sugars and creates that melt-in-your-mouth cookie dough texture.
- Brown sugar: Adds a deeper, almost caramel-like sweetness that pairs perfectly with chocolate and butter.
- Granulated sugar: Balances the brown sugar and keeps the dough from becoming too dense or sticky.
- Egg yolk: Binds the dough and adds richness without making it cakey, just one yolk is all you need.
- Vanilla extract: A small amount goes a long way in rounding out the flavor and making everything taste homemade.
- All-purpose flour: The structure of the cookie dough, measured carefully so it stays soft and doesn't dry out.
- Fine salt: Enhances the sweetness and keeps the flavor from falling flat.
- Mini chocolate chips: They distribute more evenly than regular chips and give you chocolate in every bite.
- Egg for wash: Brushing this on top gives the croissants that golden, glossy bakery finish.
- Extra mini chocolate chips for topping: Optional, but they make the croissants look more tempting and add extra bursts of chocolate.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and line a baking sheet with parchment paper. This keeps the croissants from sticking and makes cleanup easier.
- Cream the butter and sugars:
- In a small bowl, beat the softened butter with both sugars until it looks light and fluffy. This step is important because it creates air pockets that keep the dough tender.
- Add the wet ingredients:
- Mix in the egg yolk and vanilla extract until everything is smooth and combined. Don't overmix, just enough to bring it together.
- Stir in the dry ingredients:
- Add the flour and salt, stirring gently until a soft dough forms, then fold in the mini chocolate chips. The dough should be thick but scoopable.
- Unroll the croissant dough:
- Separate the dough into triangles and lay them flat on your work surface. Handle them gently so they don't tear.
- Fill each triangle:
- Place about 1 tablespoon of cookie dough at the wide end of each triangle. Don't overfill or it will leak out during baking.
- Roll them up:
- Starting from the wide end, roll each triangle tightly around the cookie dough, tucking the tip underneath. The dough should stay inside as you roll.
- Arrange on the baking sheet:
- Place the rolled croissants on the prepared sheet, leaving space between each one so they can puff up. They will expand as they bake.
- Brush with egg wash:
- Lightly brush the tops with beaten egg and sprinkle with extra mini chocolate chips if you like. This gives them a glossy, golden finish.
- Bake until golden:
- Bake for 16 to 18 minutes, or until the croissants are puffed and golden brown. The kitchen will smell incredible.
- Cool slightly and serve:
- Let them cool for a few minutes before serving. Eating them warm means the cookie dough inside is still gooey and soft.
Save to Pinterest The first time I served these, my sister ate one standing at the counter and said it tasted like childhood and a French café at the same time. She wasn't wrong. There's something about warm chocolate and buttery pastry that feels like comfort and celebration rolled into one.
How to Store and Reheat
These are best eaten warm, but you can store leftovers in an airtight container at room temperature for up to two days. Reheat them in a 160°C (325°F) oven for about 5 minutes to bring back the flakiness. Microwaving makes them soft but loses the crisp, so I avoid it unless I'm in a rush.
Customization Ideas
You can swap the mini chocolate chips for dark chocolate, white chocolate, or even chopped nuts if you want a different flavor. I've also added a pinch of cinnamon to the cookie dough for a warm, spiced version. Some people drizzle melted chocolate over the top after baking, which makes them look bakery-perfect.
What to Serve Them With
I usually serve these with hot coffee or a glass of cold milk, but they're also great alongside fresh fruit or a simple yogurt bowl. They're rich enough to stand alone as dessert but light enough to enjoy for breakfast without feeling too heavy.
- Pair with espresso or a latte for a café-style breakfast.
- Serve with vanilla ice cream for an over-the-top dessert.
- Enjoy with fresh berries to balance the sweetness.
Save to Pinterest Every time I make these, I remember that the best recipes don't have to be complicated to feel special. These croissants prove that a little butter, chocolate, and warmth can turn an ordinary morning into something worth savoring.
Recipe Questions & Answers
- → How do I ensure the croissants bake evenly?
Arrange croissants spaced apart on a parchment-lined baking sheet to allow hot air circulation for even golden browning.
- → Can I use homemade croissant dough instead of store-bought?
Yes, homemade croissant dough works well and adds fresh, buttery layers, but requires more preparation time.
- → What is the role of the egg wash before baking?
Brushing the croissants with beaten egg creates a glossy, golden crust that enhances appearance and texture.
- → Can I substitute other types of chocolate chips?
Dark chocolate or larger chunks can be used for varied flavor and texture to suit personal preference.
- → How do I keep the chocolate filling gooey after baking?
Use mini chocolate chips within the dough and avoid overbaking to maintain a soft, molten center.