Chocolate Croissant Cookies (Printable Version)
Flaky, buttery cookies folded around a rich semi-sweet chocolate center, 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 (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 mixing 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 into 2 equal disks, wrap 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.
04 - On a lightly floured surface, roll out one dough disk to about 1/8-inch (3 mm) thickness. Cut into 3x3-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, slightly overlapping, and gently pinch to seal, resembling 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 cookies are golden brown and crisp. Transfer to a wire rack to cool before serving.
08 - Repeat the rolling, filling, shaping, and baking process with the remaining dough disk and chocolate filling.
# Expert Tips:
01 -
- That shattering flaky crust gives way to molten chocolate and people will assume you spent hours laminating dough.
- You probably have every single ingredient in your kitchen right now, no fancy trip to the store needed.
02 -
- If your butter warms up while rolling the dough goes greasy and you lose all those beautiful flaky layers so work quickly and chill the dough anytime it feels soft.
- Do not overstuff the centers because the chocolate will burst out the sides during baking and seal your folds more carefully than you think you need to.
03 -
- Run your hands under cold water and dry them before handling the dough to keep the butter from melting prematurely.
- Chilling the shaped cookies on the baking sheet for ten minutes before baking makes the layers puff dramatically higher.