Chocolate Croissant Cookies (Printable)
Buttery flaky cookies folded with rich 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 (for egg wash)
08 - 2 tablespoons turbinado or granulated sugar
# How-To Steps:
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. Be careful not to overwork. Divide the dough into 2 equal disks, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
03 - Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
04 - On a lightly floured surface, roll out one dough disk to approximately 1/8-inch thickness. Cut into 3x3-inch squares using a knife or pastry wheel.
05 - Place a teaspoon of chopped chocolate in the center of each dough square. Fold two opposite corners over the filling, slightly overlapping them, and gently pinch to seal — shaping each one like a mini croissant.
06 - Arrange the shaped cookies on the prepared baking sheets. Brush the tops generously with beaten egg and sprinkle with turbinado or granulated sugar.
07 - Bake for 13 to 15 minutes, or until the cookies are golden brown and crisp on the edges. Transfer to a wire rack and let cool before serving.
08 - Repeat the rolling, filling, shaping, and baking process with the remaining dough disk and chocolate filling.
# Expert Advice:
01 -
- The dough comes together with just six pantry staples and zero yeast, so you get all the flaky satisfaction without the anxiety of bread making.
- Each cookie is a tiny self contained parcel of buttery pastry and melting chocolate that disappears faster than you can say croissant.
02 -
- If your butter warms up during mixing the dough will turn greasy and tough instead of flaky, so if your kitchen is hot chill the bowl and work fast.
- Pinching the folds too aggressively tears the dough and lets the chocolate escape during baking, so a gentle press is all you need.
03 -
- Grate your cold butter on the large holes of a box grater instead of cubing it, and the smaller pieces incorporate faster with less warming from your hands.
- Chill the shaped cookies on the baking sheet for ten minutes before baking and you will notice dramatically more defined flaky layers in the finished cookie.