These homemade chocolate croissants are buttery, flaky, and filled with rich chocolate – perfect for a decadent breakfast or a sweet afternoon treat.

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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly dust your work surface with flour and unfold the puff pastry sheets.
Cut each sheet into 3 or 4 equal rectangles, depending on size preference.
Place a line of chocolate chips or a chocolate baton on the short end of each rectangle.
Roll the pastry over the chocolate, tucking the ends under slightly.
Place the croissants seam-side down on the prepared baking sheet.
In a small bowl, whisk together the egg and milk to make the egg wash.
Brush each croissant with the egg wash.
Bake for 15–20 minutes or until golden brown and puffed.
Let cool slightly before serving warm.

Use high-quality chocolate for the best flavor.
You can freeze unbaked croissants and bake straight from frozen with a few extra minutes.
Serve with a dusting of powdered sugar for a bakery-style finish.