Chocolate Croissant Cookies (Printable)
Buttery flaky cookies filled with melted chocolate, inspired by classic French croissants.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 2 tablespoons granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6 tablespoons cold water
→ Filling
06 - 4 ounces semi-sweet chocolate, finely chopped or chocolate chips
→ Topping
07 - 1 egg, beaten
08 - 2 tablespoons turbinado or granulated sugar
# Directions:
01 - In a large bowl, combine the flour, salt, and sugar. Add the cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the dry mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
02 - Drizzle in the cold water and mix gently until the dough just comes together. Be careful not to overwork. Divide into 2 equal disks, wrap tightly in plastic, and refrigerate for at least 30 minutes.
03 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
04 - On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness. Cut into 3x3-inch squares.
05 - Place a teaspoon of chopped chocolate in the center of each square. Fold two opposite corners over the filling, slightly overlapping, and gently pinch to seal into a mini croissant shape.
06 - Arrange the shaped cookies on the prepared baking sheets. Brush the tops with beaten egg and sprinkle generously with turbinado or granulated sugar.
07 - Bake for 13 to 15 minutes until the cookies are golden brown and crisp. Transfer to a wire rack to cool completely before serving.
08 - Repeat the rolling, filling, shaping, and baking process with the remaining dough disk and chocolate filling.
# Expert Tips:
01 -
- They give you all the flaky, buttery satisfaction of a croissant in cookie form, ready in under an hour.
- The contrast of shatteringly crisp edges against a molten chocolate center is the kind of thing that makes people close their eyes when they take a bite.
02 -
- If your butter warms up during mixing, the dough will spread flat instead of puffing into flaky layers. Chill everything, work quickly, and if your kitchen is hot, pop the bowl in the fridge for ten minutes midway through.
- Letting the shaped cookies rest in the fridge for ten minutes before baking was a game changer I discovered by accident one rushed afternoon. It firms the butter back up and creates dramatically better puff and flake.
03 -
- Freeze your butter for fifteen minutes before cubing it. Rock hard butter makes the flakiest dough you will ever produce.
- Resist the urge to add more water when the dough looks shaggy. Wrap it and give it ten minutes in the fridge. The flour hydrates as it rests, and it will come together perfectly.