Chocolate Croissant Cookies (Printable)

Flaky butter cookies filled with rich chocolate, folded into mini croissant shapes and baked golden.

# What You'll 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 or chocolate chips

→ Topping

07 - 1 egg, beaten (for egg wash)
08 - 2 tablespoons turbinado or granulated sugar

# Steps:

01 - In a large bowl, combine flour, salt, and sugar. Add 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 cold water and mix gently until the dough just comes together. Do not overwork. Divide into 2 equal disks, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
03 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
04 - On a lightly floured surface, roll out one dough disk to approximately 1/8-inch thickness. Cut into 3x3-inch 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, shaping each into a mini croissant.
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 until golden brown and crisp. Transfer to a wire rack and cool before serving.
08 - Repeat the rolling, filling, shaping, and baking process with the remaining dough disk and filling.

# Expert Tips:

01 -
  • The flaky, buttery dough comes together in minutes without any fancy laminating technique.
  • Each cookie is a perfectly portioned pocket of molten chocolate wrapped in shattering, golden pastry.
  • They make you look like a pastry genius with almost zero fuss.
02 -
  • If the butter gets too warm while rolling, pop everything back in the fridge for ten minutes before continuing.
  • Do not overwork the dough or your cookies will turn tough instead of flaky and tender.
03 -
  • Chill your bowl and pastry cutter in the freezer for ten minutes before starting to keep everything as cold as possible.
  • Above all, resist the urge to add more water, because a slightly crumbly dough will come together perfectly as it rests and chills.

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