Chocolate Croissant Cookies (Print Version)
Flaky buttery cookies filled with melted chocolate, inspired by classic French croissants.
# 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 ounces (115 g) 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, whisk together the flour, salt, and sugar. Add the cold cubed butter and, using a pastry cutter or your fingertips, cut it 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 just until the dough 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 (190°C). Line two baking sheets with parchment paper and set aside.
04 - On a lightly floured work surface, roll out one chilled dough disk to approximately 1/8 inch (3 mm) thick. Cut into 3 x 3 inch (7.5 cm) squares.
05 - Place a teaspoon of chopped chocolate in the center of each square. Fold two opposite corners over the filling so they slightly overlap, and gently pinch the seams to seal, forming a mini croissant shape.
06 - Arrange the shaped cookies on the prepared baking sheets. Brush the tops lightly with the beaten egg and sprinkle generously with turbinado or granulated sugar.
07 - Bake for 13 to 15 minutes, or until the tops are golden brown and the edges are crisp. 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 remaining chocolate.
# Expert Tips:
01 -
- They give you that flaky, buttery croissant feeling without the overnight rising and laminating drama.
- The shape is forgiving, so even if your folds look messy, they bake up gorgeous and golden every time.
02 -
- If the butter softens while you are working, the dough will slide instead of flake, so pop it back in the fridge for ten minutes whenever it starts feeling warm or sticky.
- Do not overload the center with chocolate, or the cookies will burst open and leak everywhere during baking.
03 -
- Keep a bowl of ice water next to your workstation and dip your fingers in it occasionally while handling the dough to prevent the butter from warming.
- Rotate your baking sheets halfway through the cooking time for even browning, since most ovens have hot spots you never notice until one side burns.