Easy, flaky palmiers are made from puff pastry and coated in sugar, which caramelizes wonderfully as they bake! Mini chocolate chips are added between pastry layers here for an extra little touch. These chocolate chip palmiers only use four ingredients and are an impressive sweet treat.
Palmiers! I have to admit, prior to making them myself, I thought palmiers were time/labor/ingredient heavy cookies. Absolutely delicious, of course, but probably too difficult for a quick weekend afternoon baking project. After all, anything that tears me away from Forensic Files for too long is a no-go. I’m looking at you too, laundry.
Turns out palmiers are easy. Like e-a-s-y, easy. Puff pastry is the star of the show here, with just sugar, mini chocolate chips, and a little pinch of salt added to the mix for a four-ingredient, perfectly puffed, and rustically heart-shaped cookie. I say rustically only because precisely pretty and artistic desserts aren’t my forte, so my rolling of the dough here wasn’t as even as some of you could make it. Even still, I’ll take rustic looking chocolate chip palmiers when they taste this good any day. 😉
This recipe uses one sheet of puff pastry dough, so half of a package you’d find in the freezer aisle of your grocery store. You can for sure double the recipe and use a whole package, which contains two sheets of dough, but I had done some experimenting with savory puff pastry calzones one weeknight after work and used up one of my sheets. I found using one sheet that yielded about twenty cookies was the ideal size for my household of two to get through before they’d get stale.
Of course, I wouldn’t put it past Brian and I to actually eat two sheets worth of these chocolate chip palmiers before they got stale, but let’s not go crazy.
One tip here to help prevent the chocolate chips from flying all over the place when you roll, slice, and transfer the chocolate chip palmiers to your baking sheet is to make sure the chocolate chips are pressed into the dough and not just scattered over top before rolling and slicing. Put that rolling pin to work! Even still, some chocolate chips might fall out as you slice the cookies (happened to me). I simply placed the chocolate chips back into the palmier layers once the cookies were arranged on the baking sheet…and nobody was the wiser. The sugar that coats the exterior of these cookies caramelizes as they bake for a kind-of sticky and deeply flavored touch that palmiers are known for. Plus with a little bit of chocolate – a win-win!
Chocolate Chip Palmiers
- 1 sheet of puff pastry, thawed (half of a 17.3 oz pkg of two sheets)
- 1 cup granulated sugar
- Pinch of salt
- 1/3 cup mini chocolate chips
- Heat oven to 400 degrees F. Line a baking sheet (or two) with parchment paper and set aside.
- Mix together sugar and salt. Evenly scatter about half of the sugar/salt mixture on a clean work surface and place the unrolled puff pastry sheet over top. Spread the remaining sugar/salt evenly over top of the puff pastry, then scatter mini chocolate chips over top and roll out pastry sheet until it's about 1/8" thin. You want to make sure the chocolate chips are fairly-well pressed into the dough, or else they'll fall out when you're rolling it.
- Working with the left and right side of the pastry dough, fold each side so that the folded-over piece takes up a quarter of the dough. Fold each side over again and the two sides will meet in the middle. Carefully fold one of the sides over top of the other so you will have a tallish, skinny log of six pastry layers.
- Using a sharp knife, slice the log in about 1/2"-thick slices and place with the cut side down on parchment-lined baking sheets. You'll want to leave about about two inches between palmiers on the baking sheet because they'll expand as they bake. (See note about runaway chocolate chips below).
- Bake for about 6 minutes, then remove baking sheet from oven and carefully flip over each palmier. They will be slightly sticky from the caramelizing sugar. Once flipped, bake for another 3-5 minutes, or until a deep golden brown. Remove and let cool completely on a wire rack.