Chocolate Croissant Recipe (Sheet Pan)

sheet pan chocolate croissants stacked on a plate

4.78 from 31 votes

Chocolate Croissant Recipe (Sheet Pan)

This SHEET PAN CHOCOLATE CROISSANT RECIPE is our favorite way to make a sweet breakfast for a crowd! Such a fun and easy breakfast pastry baked right in your oven.

Prep Time5

Cook Time5

Total Time10

Course: Bread

Cuisine: American

Servings: croissants

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Baking Sheet

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

Preheat oven to 425°F and line a baking sheet with foil or parchment. Place an oven rack on the lowest level.
Cut each croissant in-half horizontally, but not all the way through
8 large croissants
Place each croissant on the baking sheet and liberally sprinkle the inside of each with chocolate chips.
12 ounces chocolate chips
Very lightly sprinkle the inside with flaky salt.
1 teaspoon flake sea salt
Close the top of each croissant and lightly brush the tops with maple syrup then sprinkle them with turbinado sugar.
3 tablespoons pure maple syrup, ¼ cup turbinado sugar
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.
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.

Notes

You can use any combination of chocolate chips that you like, such as milk, semisweet, dark, or white.
You can substitute some of the chocolate chips for flavored baking chips, such as mint, caramel, or butterscotch.

Storage: Store chocolate croissants in an airtight container in the refrigerator for up to 4 days.

Nutrition