Chocolate Croissant Cookies (Printable)
Buttery flaky pastries folded around rich semi-sweet chocolate, crisp and golden baked to perfection.
# 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 (for egg wash)
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 ingredients until the mixture 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. Do not 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 3×3-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, forming 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, or until the tops are golden and the edges are 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 filling.
# Expert Suggestions:
01 -
- That shattering flaky crust gives way to a molten chocolate center that feels absurdly fancy for something you made in under an hour.
- The dough uses simple pantry ingredients but laminates into layers that would impress anyone who watches you bite into one.
02 -
- If the butter softens while you are rolling, slide the whole tray back into the fridge for 10 minutes because warm dough will spread into sad flat puddles.
- Do not overfill the centers or the chocolate will burst out the sides and seal the folds shut before baking.
03 -
- Keep a bowl of ice water nearby and dip your fingers in it occasionally while working the dough to prevent the butter from melting.
- A light dusting of cocoa powder on your rolling surface instead of flour adds depth without toughening the dough.