Go Back
Homemade Chocolate Croissant Recipe (Sheet Pan) photo

Chocolate Croissant Recipe (Sheet Pan)

Indulge in warm, flaky chocolate croissants made easy! Perfect for brunch or a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Croissants:
  • 8 large Croissants buttery, flaky
  • 12 ounces Chocolate Chips Guittard or Ghirardelli recommended
  • 1 teaspoon Flake Sea Salt Maldon is a great choice
  • 3 tablespoons Pure Maple Syrup
  • ½ cup Turbinado Sugar use raw or coarse sugar

Equipment

  • Sheet Pan
  • Parchment paper
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your sheet pan with parchment paper.
  3. Step 3: Place the croissants on the prepared sheet pan, spacing them evenly apart.
  4. Step 4: Carefully slice each croissant in half lengthwise and fill with chocolate chips.
  5. Step 5: Drizzle maple syrup over the chocolate-filled croissants.
  6. Step 6: Sprinkle flake sea salt over the croissants.
  7. Step 7: Top with turbinado sugar.
  8. Step 8: Bake for 15-20 minutes until golden brown.
  9. Step 9: Let cool for a few minutes before serving warm.

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze baked croissants for up to 2 months; reheat at 350°F for 10 minutes.