Chocolate Chip Croissants are one of my absolute favorite treats, and I’m so excited to share this recipe with you! They’re perfect for a weekend brunch, a special breakfast, or even a sweet afternoon snack.
What makes these better than store-bought? It’s that wonderful combination of flaky, buttery pastry and melty, gooey chocolate in every single bite. Plus, making them at home means you get to enjoy them fresh from the oven – and that’s truly something special.
Recipe Overview: Chocolate Chip Croissant
These Chocolate Chip Croissants are basically a dream come true for pastry lovers. They’re little pockets of joy, combining the classic French croissant with the comforting addition of chocolate chips.
Think of it as a fancy upgrade to your usual breakfast. Each croissant is incredibly light and airy, with layers upon layers of flaky goodness. The semi-sweet chocolate chips melt just perfectly, creating a warm, chocolatey center.
These are amazing served warm, straight out of the oven. They’re also fantastic with a cup of coffee or tea. You could even serve them as part of a larger brunch spread, alongside some fresh fruit and maybe some scrambled eggs.
If you are looking for a simple dessert, these croissants can do the magic. They don’t take much effort and they are not difficult to make at all!
Ingredients for Chocolate Chip Croissants
Here’s everything you’ll need to make these delicious pastries:
- 1 package (2 sheets) frozen puff pastry, thawed: This is our shortcut to flaky layers! Make sure it’s thawed but still cold. You can find this in the freezer section of most grocery stores.
- 1 large egg, beaten: This creates our egg wash, which gives the croissants a beautiful golden-brown color and a little extra shine.
- 1 tablespoon water: We mix this with the egg to make the egg wash easier to brush on.
- 1 cup semi-sweet chocolate chips: These are the star of the show! You can use mini chocolate chips if you prefer, or even chop up a chocolate bar.
- Optional: Coarse sugar, for sprinkling: This adds a little extra sweetness and a nice crunchy texture on top. You can skip it if you prefer.
If you don’t have semi-sweet chocolate chips, you can use milk chocolate chips or even dark chocolate chips. Just adjust the amount to your preference.
Step-by-Step Instructions: How to Make Chocolate Chip Croissants
Let’s get baking! Here’s how to make these amazing croissants:
- Preheat and Prep: First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the croissants from sticking and make cleanup a breeze.
- Unfold the Pastry: Gently unfold one sheet of the thawed puff pastry on a lightly floured surface.
- Cut into Triangles: Use a sharp knife or a pizza cutter to cut the pastry sheet into large triangles. You should be able to get about 6-8 triangles from each sheet. Don’t worry if they’re not perfectly even!
- Add Chocolate: Place a small spoonful of chocolate chips at the wide end of each triangle. Don’t overfill them, or the chocolate might leak out during baking.
- Roll ‘Em Up: Starting at the wide end, carefully roll up each triangle towards the point. Gently curve the ends inward to create that classic croissant shape.
- Egg Wash: Place the rolled croissants on the prepared baking sheet, leaving a little space between each one. In a small bowl, whisk together the beaten egg and water. Brush the tops of the croissants with the egg wash. This is what gives them that beautiful golden color.
- Optional Sprinkle: If you’re using coarse sugar, sprinkle it over the egg-washed croissants now.
- Bake: Bake for 15-20 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them – you might need to adjust the baking time slightly depending on your oven. The internal pastry layers should be cooked through, and the chocolate should be melty.
- Cool Slightly: Let the croissants cool on the baking sheet for a few minutes before serving. They’ll be very hot!
Variations & Tips for the Best Chocolate Chip Croissant
- Nutty Addition: Try adding a few chopped nuts, like almonds or pecans, along with the chocolate chips for extra flavor and crunch.
- Different Chocolate: Feel free to experiment with different types of chocolate. White chocolate or dark chocolate would both be delicious!
- Make-Ahead: You can assemble the croissants ahead of time and store them in the refrigerator (unbaked) for up to 24 hours. Just brush with egg wash and bake when you’re ready.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through. This will help crisp them up again.
- Serving Suggestions: These are wonderful on their own, but you could also serve them with a dusting of powdered sugar or a dollop of whipped cream.
Key Details
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Total time: 30-35 minutes
- Servings: 12-16 croissants
- Equipment you’ll need: Baking sheet, parchment paper, knife or pizza cutter, small bowl, pastry brush (optional).
Chocolate Chip Croissant
Ingredients
- 1 package 2 sheets frozen puff pastry, thawed
- 1 large egg beaten
- 1 tablespoon water
- 1 cup semi-sweet chocolate chips
- Optional: Coarse sugar for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Gently unfold one sheet of the thawed puff pastry on a lightly floured surface.
- Use a sharp knife or a pizza cutter to cut the pastry sheet into large triangles.
- Place a small spoonful of chocolate chips at the wide end of each triangle.
- Starting at the wide end, carefully roll up each triangle towards the point. Gently curve the ends inward to create that classic croissant shape.
- Place the rolled croissants on the prepared baking sheet, leaving a little space between each one.
- In a small bowl, whisk together the beaten egg and water. Brush the tops of the croissants with the egg wash.
- If using coarse sugar, sprinkle it over the egg-washed croissants now.
- Bake for 15-20 minutes, or until the croissants are golden brown and puffed up.
- Let the croissants cool on the baking sheet for a few minutes before serving.