Cookie Chip Croissant Delight (Print View)

Flaky, buttery croissants filled with gooey chocolate chip dough for a perfect 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 - 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 large egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)

# Method:

01 - Preheat the oven to 350°F (180°C) and 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 - Add the egg and vanilla extract to the butter mixture and mix until fully combined.
04 - Sift in the all-purpose flour, baking soda, and sea salt, then stir until just combined.
05 - Gently fold the semi-sweet chocolate chips into the dough.
06 - Slice each croissant horizontally, leaving one side attached to create a hinge.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant and gently spread evenly.
08 - Close each croissant and lightly brush the tops with the beaten egg wash.
09 - Arrange the filled croissants on the prepared baking sheet and bake for 16 to 18 minutes until golden and the cookie dough is set but retains softness.
10 - Allow the croissants to cool slightly, optionally dust with icing sugar, and serve warm to enjoy the gooey filling.

# Expert Advice:

01 -
  • They're flaky on the outside, gooey in the middle, and feel like you've done something fancy without much fuss.
  • Cookie dough baked inside means you get that soft, slightly underdone cookie texture that everyone sneaks spoonfuls of anyway.
02 -
  • Don't use pre-made cookie dough from the store—homemade stays softer inside the croissant and doesn't taste like it's been sitting in a tube.
  • The egg wash makes a real difference in how they look, so don't skip it or your croissants will look pale instead of gorgeous.
03 -
  • Room temperature ingredients mix more smoothly and create a better texture than cold ones straight from the fridge.
  • Brush the egg wash lightly with a pastry brush—a heavy hand makes them shiny but also prone to cracking.
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