I always begin by preheating the oven to 375°F (190°C). This ensures the oven is hot and ready when you put your croissants in, giving them that beautiful, flaky texture.

Place your puff pastry sheet on a lightly floured surface. If you’re using store-bought puff pastry, it’s already rolled out, which makes it even easier. Use a rolling pin to gently roll the dough into a thinner sheet, about 1/8 inch thick. This helps create those delicate layers.

Now, cut your puff pastry into squares. I recommend making 8 squares if you want perfect-sized croissants, but feel free to adjust based on the size you prefer.

In a small bowl, mix together your brown sugar, vanilla extract, and a pinch of salt. Sprinkle about a teaspoon of this mixture onto the center of each pastry square. Next, generously add your chocolate chips (around a tablespoon per square). You can also add more if you want a more chocolatey experience!

Once the filling is in place, it’s time to roll up your croissants. Start by folding two opposite corners of each square towards the center, then roll up the pastry into a croissant shape. Ensure the seams are pinched together to seal them.

Place your croissants on a baking sheet lined with parchment paper. Brush each croissant with the melted butter for a golden, shiny finish. Pop them into the preheated oven and bake for 12-15 minutes, or until they are golden brown and crispy.

Once the croissants are done baking, remove them from the oven and let them cool for a few minutes before serving. They’re best enjoyed warm, straight from the oven, but they’re still delicious once they’ve cooled down.