CHOCOLATE CHIP COOKIE CROISSANTS, simple and delicious, perfect for breakfast or a snack for the whole family, with yeast or sourdough.
Perfect for tomorrow’s breakfast, the chocolate chip cookie croissants are delightful. The whole family, especially the little ones, will love them. They can be filled before or after baking with Nutella or chocolate pieces.
A very simple leavened sweet, my cookie croissants are made with yeast but can also be made with sourdough. The only downside these days is the flour; I didn’t have my usual amounts.
You have to adjust by eye to have a smooth and non-sticky dough.
Join me in the kitchen today; we have chocolate chip croissants!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups All-purpose flour
- 1 cup Milk
- 1 tsp Fresh yeast (or 3.5 oz (100 g) sourdough)
- 1 Egg
- 2 Egg yolks
- 1/2 cup Sugar
- 1 packet Vanillin
- 1/4 cup Butter
- 1/4 cup Chocolate chips
Preparation
Dissolve the yeast in the milk and pour it into a bowl or the mixer.
Add half of the flour, the vanillin, the sugar, and mix.
Start the machine with the hook, add the butter in pieces, the egg, and the yolk, the rest of the flour, and finally the chocolate chips.
If the dough is too soft, add flour. Unfortunately, it’s hard to find the usual flours these days, so doses are approximate.
Knead for 10-15 minutes, even if you don’t use the mixer.
Take the dough, place it in a bowl, and let it rise until doubled, about 3-4 hours with yeast, 6 with sourdough.
After rising, pour the dough onto a floured board, form it into a sort of pizza, cut it crosswise, then draw the diagonals to get 8 triangles.
They will be quite large; if you want them smaller, divide the dough in half, form 2 pizzas, and proceed with cutting.
Roll up starting from the base of the triangles, curve the tips inward, and place the croissants on a baking tray lined with parchment paper.
Let rest for 30 minutes, then turn on the fan oven at 355°F (180°C).
Brush the croissants with a mixture of yolk and milk and bake, cook for 15-20 minutes.
Bon appétit
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Arte in Cucina suggests
Chocolate chip cookie croissants, with yeast or sourdough.
You can use dark chocolate cut into pieces.
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