Chocolate Croissant Cookies (Print Page)

Buttery flaky cookies filled with melted chocolate, inspired by classic French croissants. Crisp, tender, and indulgent.

# What You Need:

→ Dough

01 - 2 cups (250 g) all-purpose flour
02 - 1/2 teaspoon salt
03 - 2 tablespoons granulated sugar
04 - 1 cup (2 sticks / 225 g) unsalted butter, cold and cubed
05 - 6 tablespoons cold water

→ Filling

06 - 4 oz (115 g) semi-sweet chocolate, finely chopped, or semi-sweet chocolate chips

→ Topping

07 - 1 large egg, beaten (for egg wash)
08 - 2 tablespoons turbinado sugar or granulated sugar

# Directions:

01 - In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter. 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 still visible.
02 - Drizzle in the cold water and mix gently until the dough just comes together. Be careful not to overwork it. Divide the dough into 2 equal disks, wrap each 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 chilled dough disk to approximately 1/8-inch thickness. Cut into 3×3-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 so they slightly overlap, and gently pinch the dough together to seal, forming a mini croissant shape.
06 - Arrange the shaped cookies on the prepared baking sheets, spacing them about 1 inch apart. Brush the tops with the beaten egg and sprinkle generously with turbinado or granulated sugar.
07 - Bake for 13 to 15 minutes, rotating the pans halfway through, until the cookies are golden brown and crisp on the edges. Transfer to a wire rack and let cool completely before serving.
08 - Repeat the rolling, filling, shaping, and baking process with the second dough disk and the remaining chocolate filling.

# Expert Tips:

01 -
  • The dough comes together with just five humble ingredients you probably already have.
  • They look impressive arranged on a plate but require zero pastry school training to pull off.
  • That shatter of crisp exterior giving way to molten chocolate is genuinely irresistible.
02 -
  • If the butter warms up while you are working, the whole batch slides into the oven and spreads into sad puddles instead of holding those flaky layers.
  • Chilling the shaped cookies for ten minutes before baking was a discovery that completely changed how high and crisp they turned out.
03 -
  • Grate your butter on the large holes of a box grater instead of cubing it for faster, more even distribution into the flour.
  • A light flick of flour on your rolling pin between passes prevents sticking without adding excess dryness to the dough.

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