Chocolate Chip Croissants are one of my absolute favorite treats to make, especially when I want something that feels fancy but is surprisingly easy. They’re perfect for a weekend brunch, a special breakfast, or even a sweet addition to a holiday gathering.

What really makes these croissants stand out is the combination of flaky, buttery layers and the melty goodness of chocolate chips in every bite.

All About Chocolate Chip Croissants

These aren’t your average bakery croissants. We’re taking a bit of a shortcut (which I’ll explain in a bit!), but the result is still incredibly delicious.

They have that classic crescent shape, a beautiful golden-brown color, and a texture that’s both crispy on the outside and soft on the inside.

The chocolate chips add just the right amount of sweetness, and you can even customize them with different types of chocolate.

Think of them as a perfect pairing with a cup of coffee or hot cocoa.
They are great for potlucks, breakfast and get-togethers!

Ingredients for Chocolate Chip Croissants

Here’s what you’ll need to gather:

1 package (17.3 ounces) frozen puff pastry, thawed: This is our secret weapon! Using pre-made puff pastry saves so much time and effort, but you still get that amazing flaky texture. Make sure it’s thawed according to the package directions, usually in the refrigerator overnight.
1 large egg: We’ll use this to create an egg wash, which gives the croissants a beautiful golden sheen and helps the chocolate chips stick.
1 tablespoon water: This gets mixed with the egg to make the egg wash easier to brush on.
1 cup semi-sweet chocolate chips: I like using semi-sweet, but you can use milk chocolate, dark chocolate, or even a mix! Mini chocolate chips also work really well.
Optional: Coarse sugar, for sprinkling (about 2 tablespoons): This adds a little extra sweetness and a nice crunch to the top.

Ingredient Notes & Substitutions:

Puff Pastry: If you can’t find puff pastry, you could try using crescent roll dough, but the texture will be different (less flaky).
Chocolate Chips: Feel free to experiment with different types or sizes of chocolate chips.
Dairy-Free option: Use dairy-free puff pasty and dairy free chocolate.

Step-by-Step Instructions: Making the Perfect Chocolate Chip Croissant

Prepare Your Workspace: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Unfold the Puff Pastry: Gently unfold one sheet of the thawed puff pastry onto a lightly floured surface. If it cracks a little, don’t worry, just pinch it back together.
Cut into Triangles: Using a sharp knife or a pizza cutter, cut the puff pastry sheet in half lengthwise. Then, cut each half into 3-4 triangles. You should end up with 6-8 triangles per sheet.
Add the Chocolate: Sprinkle a generous amount of chocolate chips (about 1-2 tablespoons) near the wide base of each triangle.
Roll ‘Em Up: Starting at the wide end, gently roll up each triangle towards the point, forming a crescent shape. Don’t roll them too tightly, or the pastry won’t be able to puff up properly.
Create the Egg Wash: In a small bowl, whisk together the egg and water until well combined.
Brush and Sprinkle: Place the rolled croissants onto the prepared baking sheet, leaving a little space between each one. Brush the tops of the croissants with the egg wash. If you’re using coarse sugar, sprinkle it over the egg wash now.
Bake to Perfection: Bake for 15-20 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them, as ovens can vary. The chocolate chips should be melted and gooey.
Cool and Enjoy: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’re best enjoyed warm, but they’re also delicious at room temperature.

Variations & Tips for Chocolate Chip Croissants

Different Chocolate: Try using white chocolate chips, butterscotch chips, or even peanut butter chips for a fun twist.
Add Nuts: Sprinkle some chopped nuts (like pecans or walnuts) along with the chocolate chips for added texture and flavor.
Make-Ahead: You can assemble the croissants ahead of time, cover them tightly with plastic wrap, and store them in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time if they’re cold from the fridge.
Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: To reheat, pop them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through. You can also microwave them for 15-20 seconds, but they won’t be as crispy.
Serving: These are amazing on their own, but you can also serve them with a dusting of powdered sugar, a dollop of whipped cream, or even a scoop of vanilla ice cream for a truly decadent treat. You could pair these with fresh fruit, like sliced strawberries.

Key Details

Prep time: 20 minutes
Cook time: 15-20 minutes
Total time: 35-40 minutes
Servings: 12-16 croissants (depending on how you cut the pastry)
Equipment you’ll need: Baking sheet, parchment paper, sharp knife or pizza cutter, small bowl, pastry brush (optional, but helpful)

Chocolate Chip Croissant

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Breakfast

Cuisine American

Servings 14 servings

Calories 300 kcal

Ingredients

1 package 17.3 ounces frozen puff pastry, thawed
1 large egg
1 tablespoon water
1 cup semi-sweet chocolate chips
Optional: Coarse sugar for sprinkling (about 2 tablespoons)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Gently unfold one sheet of the thawed puff pastry onto a lightly floured surface.
Using a sharp knife or a pizza cutter, cut the puff pastry sheet in half lengthwise. Then, cut each half into 3-4 triangles.
Sprinkle a generous amount of chocolate chips (about 1-2 tablespoons) near the wide base of each triangle.
Starting at the wide end, gently roll up each triangle towards the point, forming a crescent shape.
In a small bowl, whisk together the egg and water until well combined to create the egg wash.
Place the rolled croissants onto the prepared baking sheet, leaving a little space between each one. Brush the tops of the croissants with the egg wash. If using, sprinkle coarse sugar over the egg wash.
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 transferring them to a wire rack to cool completely.