Indulge in the delightful combination of buttery, flaky pastry and rich chocolate with Chocolate Croissant Cookies. These cookies are a perfect treat for any occasion, combining the flavors of a classic croissant with the convenience of a cookie. Whether you’re hosting a party or craving a luxurious snack, these cookies are sure to impress.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1 large egg (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
Instructions
- Prepare the Dough
In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract and salt. Gradually add the flour, mixing until a soft dough forms. - Add the Chocolate Chips
Fold in the mini chocolate chips until evenly distributed throughout the dough. - Shape the Dough
Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes to firm up. - Roll and Cut the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out one disk of dough on a lightly floured surface to about 1/4-inch thickness. Cut the dough into small rectangles or crescent shapes to mimic croissant-like forms. - Add Egg Wash and Sugar
Beat the egg in a small bowl to create the egg wash. Brush each cookie with the egg wash and sprinkle granulated sugar over the top for a golden finish. - Bake the Cookies
Place the cookies on the prepared baking sheet and bake for 12–15 minutes or until they are lightly golden around the edges. - Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serving:Â Serve Chocolate Croissant Cookies as a snack with coffee, tea, or a glass of milk. They also make a lovely addition to dessert platters for special occasions.
- Storage:Â Store these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe container for up to a month. Let them thaw at room temperature before serving.
FAQs
1. Can I use dark chocolate chips instead of mini chocolate chips?
Yes, dark chocolate chips can be a great alternative for a richer flavor. You can also chop up a dark chocolate bar into small pieces for a gourmet touch.
2. Can I make the dough in advance?
Absolutely! You can prepare the dough a day ahead and store it in the refrigerator. Be sure to let it sit at room temperature for a few minutes before rolling out.
3. Can I add nuts to this recipe?
Yes, chopped nuts like almonds or hazelnuts can be added for extra texture and flavor. Mix them into the dough along with the chocolate chips.
4. What if I don’t have an egg for the egg wash?
You can substitute the egg wash with a mixture of milk or cream and a pinch of sugar. Brush this over the cookies for a similar golden finish.
Enjoy the rich, flaky goodness of Chocolate Croissant Cookies!
PrintChocolate Croissant Cookies
These Chocolate Croissant Cookies are a delightful twist on classic croissants, blending buttery, flaky layers with rich chocolate for a treat that’s perfect for any occasion. These cookies are crisp on the outside, tender on the inside, and filled with luscious chocolate. A must-try for dessert lovers!
- Prep Time: 2 hours 15 minutes (includes chilling time)
- Cook Time: 18 minutes
- Total Time: 2 hours 33 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup sour cream
- 1/4 cup powdered sugar, for dusting
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Dough:
In a large bowl, combine the flour and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs. - Add Sour Cream:
Stir in the sour cream until the dough comes together. Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for at least 2 hours (or overnight). - Roll and Shape:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out one portion of dough on a lightly floured surface into a 1/8-inch-thick rectangle. Cut the dough into small squares (about 3×3 inches). - Add Chocolate:
Place a few chocolate chips in the center of each square. Fold one corner of the square over the chocolate to form a triangle, pressing the edges to seal. - Bake the Cookies:
Arrange the cookies on the prepared baking sheet. Bake for 15–18 minutes or until the edges are golden brown. - Cool and Dust:
Let the cookies cool completely on a wire rack, then dust them with powdered sugar before serving.
Notes
- You can substitute semi-sweet chocolate chips with dark or milk chocolate for variety.
- For an extra flaky texture, keep the dough as cold as possible while working.