Save The first time I made these was on a Saturday morning when a friend texted asking to come over, and I had exactly six croissants and a wild idea sitting in my pantry. I'd been craving that intersection of flaky pastry and warm cookie dough for months, and suddenly I had ninety minutes to make it happen. The smell of butter-toasted pastry mixed with melting chocolate filled my entire kitchen, and that moment when I pulled them out of the oven and watched the cookie dough still wobble slightly in the center—that's when I knew I'd stumbled onto something worth repeating.
I made these for my partner's birthday breakfast, and they ate two while scrolling through their phone, then suddenly stopped mid-scroll and just said "okay, this is dangerous." That's when I knew the recipe had crossed from 'nice idea' to 'thing that demands to exist in my life regularly.' Now whenever someone mentions they're coming over in the morning, this is what they're getting.
Ingredients
- 6 large, all-butter croissants (fresh or day-old): The foundation of everything—quality matters here because you'll taste each buttery layer, so splurge on the good stuff if you can find it.
- 90 g unsalted butter, softened: Room temperature is non-negotiable if you want that creamy texture that holds the dough together without graininess.
- 100 g light brown sugar and 50 g granulated sugar: The combination gives you molasses depth plus quick-dissolving sweetness that keeps the dough from being one-note.
- 1 large egg: This is what turns flour and butter into something that feels like actual cookie dough instead of just a sweet paste.
- 1 tsp vanilla extract: Don't skip it—vanilla is the invisible hand that makes chocolate taste more like itself.
- 150 g all-purpose flour, 1/2 tsp baking soda, 1/4 tsp fine sea salt: These three create the tender crumb structure; the salt especially stops the sweetness from becoming cloying.
- 120 g semi-sweet chocolate chips: Semi-sweet holds its shape in the oven while still melting on your tongue, which is exactly what you want happening inside that pastry.
- 1 egg, beaten (for egg wash) and icing sugar for dusting: The egg wash gives you that bakery shine, and the sugar is your optional final flourish if you're feeling it.
Instructions
- Get your oven ready and set up your workspace:
- Preheat to 180°C (350°F) while you line a baking sheet with parchment paper—this takes two minutes but saves you from anything sticking or browning unevenly.
- Make the cookie dough base:
- Cream the softened butter with both sugars until it's pale and fluffy, which usually takes about three minutes with a mixer. This step matters because you're incorporating air that'll make the dough tender instead of dense.
- Add the wet ingredients:
- Drop in the egg and vanilla, and mix until everything is completely combined and glossy—don't rush this or you'll end up with streaky dough.
- Bring the dry ingredients together:
- Sift the flour, baking soda, and salt together (sifting actually matters here to avoid lumps), then gently fold into the wet mixture until just combined. Stop as soon as you don't see dry flour anymore.
- Fold in the chocolate chips:
- This is the moment where you get to taste a tiny piece of dough if you want, and honestly, I won't judge you.
- Prepare your croissants:
- Slice each one horizontally with a gentle sawing motion, leaving about half an inch uncut at one edge so they open like a book and don't fall apart in your hands.
- Fill with intention:
- Spoon 2–3 tablespoons of dough into each croissant's center, and use your thumb or the back of a spoon to gently press it so it spreads evenly across the inside. Don't overstuff or the dough will ooze out the sides during baking.
- Give them a golden finish:
- Brush the beaten egg over the croissant tops with a pastry brush, which is what gives you that glossy, bakery-perfect exterior.
- Bake until they're almost too tempting:
- 16–18 minutes in the oven—you'll know they're done when the croissants are deep golden and the dough inside has set but still has a tiny wobble. Pull them out a moment too early rather than a moment too late.
- Cool just enough to handle:
- Let them sit for a few minutes, dust with icing sugar if you're in the mood, and serve while they're still warm enough that the chocolate is soft.
Save Last week someone asked if these were "actually hard to make" and I realized they seemed intimidated by the word croissant, even though you're not making them from scratch. The truth is that this recipe is forgiving and fun—it's more assembly than technique, which makes it perfect for a Saturday morning when you want to impress people without spending hours in the kitchen.
Flavor Combinations Worth Exploring
The beauty of this recipe is that it's a framework you can make your own. I've made versions with dark chocolate and a pinch of espresso powder stirred into the dough, and another time I added toasted hazelnuts because I had them left over from something else. The croissant stays the same but the dough becomes a completely different story depending on what you fold in at the end.
The Best Time to Make These
These are perfect for weekend mornings when you're not in a rush but you want something that feels special. They also work beautifully as an afternoon treat on a day when you need to feel like you're doing something kind for yourself or the people around you. The time investment is small enough that you can do this on a whim, but the reward is large enough that it feels intentional.
Serving and Storage Wisdom
Fresh out of the oven is obviously ideal, but if you make these ahead and reheat them wrapped in foil at 160°C for five minutes, they come back to life remarkably well. You can also store the filled, unbaked croissants in the fridge for a couple of hours before baking, which means you could assemble them the night before and have fresh warm pastries ready for breakfast.
- A scoop of vanilla ice cream melting into the warm chocolate is not optional—it's basically the law.
- These pair perfectly with strong black coffee or tea because the buttery richness needs something to cut through it.
- If you're doubling the recipe for a crowd, give yourself enough oven space so the pastries bake in a single layer without touching each other.
Save These croissants exist in that perfect space between indulgence and ease, where people walk away thinking you spent hours on breakfast when you spent less time than it takes to watch a movie. That feeling is worth keeping around.
Recipe FAQs
- → Can I use day-old croissants for this dish?
Yes, day-old croissants work well as they hold the filling better and develop a pleasant texture when baked.
- → What variations can I make to the chocolate chips?
You can swap semi-sweet chocolate chips for dark or white chocolate to suit your taste preferences.
- → How do I prevent the croissants from getting soggy inside?
Using thick cookie dough and baking at the right temperature ensures the filling sets without making the croissant soggy.
- → Are there any suggested toppings for extra flavor?
Dusting with icing sugar or adding chopped toasted walnuts or hazelnuts on top adds flavor and texture.
- → Is this suitable for a vegetarian diet?
Yes, all ingredients used, including butter, eggs, and chocolate chips, comply with a vegetarian diet.