Chocolate Croissant Recipe (Sheet Pan)
Ingredients
- 8 large croissants (680 grams)
- 12 ounces chocolate chips (340 grams (1 package), Guittard or Ghirardelli recommended)
- 1 teaspoon flake sea salt (3 grams, such as Maldon)
- 3 tablespoons pure maple syrup (59 grams)
- ¼ cup turbinado sugar (50 grams (or raw, coarse sugar))
Instructions
- 1
Preheat oven to 425°F and line a baking sheet with foil or parchment. Place an oven rack on the lowest level.
- 2
Cut each croissant in-half horizontally, but not all the way through
- 3
Place each croissant on the baking sheet and liberally sprinkle the inside of each with chocolate chips.
- 4
Sprinkle
- 5
Very lightly sprinkle the inside with flaky salt.
- 6
Brush
- 7
Close the top of each croissant and lightly brush the tops with maple syrup then sprinkle them with turbinado sugar.
- 8
Bake
- 9
Place the baking sheet in the oven on the lowest rack and bake for 4-5 minutes or until the tops are golden brown and have caramelized. Watch the croissants closely beginning at 4 minutes. They can burn quickly at this point.
5 min - 10
Cool
- 11
Transfer the croissants to a cooling rack and cool for 1 minute. Remove them from the tray to cool. These are delicious warm or cold.
1 min
Nutrition
Per serving (based on 8 servings)
