Chocolate Croissant Cookies (Print version)

Buttery flaky cookies folded with rich chocolate, inspired by classic French croissants. Crisp and soft.

# What goes in:

→ 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

# Cooking 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 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 surface, roll out one dough disk to approximately 1/8-inch (3 mm) thickness. Cut the rolled dough into 3x3-inch (7.5 cm) squares.
05 - Place a teaspoon of chopped chocolate or chocolate chips in the center of each square. Fold two opposite corners over the filling so they slightly overlap, and gently pinch to seal, forming a mini croissant shape.
06 - Arrange the shaped cookies on the prepared baking sheets. Brush the tops with the beaten egg wash 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 and allow to cool completely before serving.
08 - Repeat the rolling, filling, shaping, and baking process with the remaining dough disk and filling.

# Tips from flavorandfeast:

01 -
  • They deliver every bit of that buttery, chocolate croissant satisfaction without the three day laminate-and-fold marathon.
  • The dough comes together in one bowl with your hands, which means you can be pulling warm cookies from the oven in under an hour.
02 -
  • If the dough warms up and feels sticky or soft while you are rolling it, slide it back onto a sheet of parchment and refrigerate for ten minutes before continuing.
  • The egg wash needs to be applied with a light hand, because pooling egg at the base creates a gluey ring that sticks the cookie to the parchment.
  • These are best eaten the day they are baked, but a quick five minute warm up in a 300 degree oven the next morning brings back every bit of flaky freshness.
03 -
  • Grate the cold butter on the large holes of a box grater instead of cubing it, and it will incorporate into the flour in half the time with far less effort.
  • Chill the assembled, unbaked cookies on the tray for ten minutes before they go in the oven, because that brief rest firms the butter back up and produces dramatically flakier layers.

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