Chocolate Croissant Cookies (Printable Version)
Flaky butter cookies filled with melted chocolate, inspired by classic French croissants.
# What You 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
→ Topping
07 - 1 egg, beaten (for egg wash)
08 - 2 tablespoons turbinado sugar
# How To Make It:
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 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 dough disk to approximately 1/8-inch thickness. Cut the sheet into 3x3-inch squares using a knife or pastry wheel.
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 edges to seal, forming a mini croissant shape.
06 - Arrange the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart. Brush the tops with beaten egg and sprinkle generously with turbinado 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 completely before serving.
08 - Repeat the rolling, filling, shaping, and baking process with the second dough disk and remaining chocolate.
# Helpful Hints:
01 -
- They give you all the buttery, flaky satisfaction of a croissant without the overnight dough drama.
- The chocolate center melts into a gooey pocket that makes every single bite feel stolen.
02 -
- If the butter gets warm while you are working the dough, the whole batch will spread flat in the oven instead of puffing up.
- Chilling the shaped cookies for ten minutes before baking was a game changer I discovered by accident when the doorbell rang.
03 -
- Keep a bowl of ice water nearby and dip your fingers in it occasionally while working the dough to prevent the butter from softening.
- A sprinkle of flaky sea salt on top right before baking turns a great cookie into something people will not stop talking about.