Chocolate Chip Croissant Fusion (Printable)

Flaky croissants filled with gooey chocolate chip dough, ideal for breakfast or an indulgent treat.

# What You’ll Need:

→ Croissants

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

→ Cookie Dough

02 - 6 tbsp unsalted butter, softened
03 - 7 tbsp light brown sugar
04 - 4 tbsp granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 1 1/4 cups all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp 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)

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
03 - Add the egg and vanilla extract to the creamed mixture and combine thoroughly.
04 - Sift the flour, baking soda, and salt into the bowl and mix just until incorporated.
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 and spread evenly.
08 - Close the croissants and lightly brush their tops with the beaten egg.
09 - Arrange filled croissants on the prepared baking sheet and bake for 16 to 18 minutes, until golden and the cookie dough inside is set but still soft.
10 - Allow croissants to cool slightly. Dust with icing sugar if desired and serve warm to enjoy maximum gooeyness.

# Expert Tips:

01 -
  • You get the crispy, shattering layers of a croissant plus the gooey warmth of a chocolate chip cookie in one bite.
  • It only takes 33 minutes from start to serving, so you can have bakery-level pastry without the dawn wake-up call.
  • There's something deeply satisfying about creating something this fancy that actually feels doable in a regular kitchen.
02 -
  • Refrigerate your cookie dough for at least 15 minutes before filling if your kitchen is warm; cold dough is easier to work with and less likely to tear the delicate pastry.
  • Don't overbake—the dough will look slightly underdone when you pull them out, but residual heat keeps cooking them as they cool, keeping the insides soft.
03 -
  • If your croissants are fresh and still warm, chill them for 10 minutes before slicing so they don't tear under the knife.
  • Use a serrated knife and a gentle sawing motion when opening the croissants—this prevents compressing the layers and keeps them airy and flaky.
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