Starbucks Chocolate-Stuffed Croissant Copycat Recipe

Homemade Chocolate-Stuffed Croissants


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This recipe mixes the buttered-flaky crust of a classic french pastry with a bittersweet chocolate to make a delicious breakfast and dessert item! This recipe will make a large batch of croissants that will rival the original Starbucks recipe.

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Chicago IL

Time needed

6 hour preparation + 20 min cooking

Serving Size / Yield

18 Croissants


  • 1 Tbs yeast
  • ½ C milk
  • ⅓ C sugar
  • 1½ C and 2 Tbs softened butter
  • 3 Tbs melted and cooled butter
  • 1 Tbs powdered milk
  • 1 Tbs kosher salt
  • 4 C flour
  • 2 C bittersweet chocolate chips
  • Egg Wash made from 1 egg mixed with 1 Tbs water

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Stir yeast and ½ cup of heated water together in a large bowl and let sit until it starts to foam. Stir in milk, sugar, 3 tablespoons of melted butter, powdered milk, and salt, then add flour. Stir together for 5 minutes until a stiff dough forms, then pour onto to a surface and form into a thick square. Wrap this dough in plastic and refrigerate for 2 hours.

Pound and shape butter between two plastic sheets into a 6 by 6 and ½ inch thick square with a rolling pin. Also use the rolling pin to roll the croissant dough into an 16 by 16 inch square on a lightly floured surface. Place the butter square on the dough so its corners line up diagonally with the dough square's sides like a diamond, then fold the dough's corners over the butter to make an 'x' shape.

Roll the dough into a 12 by 9 inch rectangle, then fold the dough three times like a letter in an envelope and flatten. Repeat the previous step, then wrap the dough in plastic and chill for an hour.

Remove the dough from the fridge and roll it into a 20 by 14 inch sheet. Cut the dough into 18 squares, then make small slits in each of their bases. Place chocolate chips in each base, then while holding the tip of one corner down, roll the dough over the chocolate until it forms a tight roll.

Place each croissant on a parchment paper-lined baking sheet, and brush their exteriors with egg wash. Let the croissants sit for about 3 hours, until they double in size.

Heat oven to 375°. Brush the croissants with more egg wash and bake for twenty minutes, or until their crust is golden brown.

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