Easy 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.
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Chocolate Chip Palmiers

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.
Course Cookies
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 104
Author Alyssa

Ingredients

  • 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

Instructions

  • 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.

Notes

Some of the chocolate chips will probably fall out as you cut slices. I simply pressed them back into the cookies once they were cut and on the baking sheet.
Adapted from Food Network

Nutrition

Serving: 1palmier | Calories: 104kcal | Carbohydrates: 16.7g | Protein: 0.7g | Fat: 4.3g | Saturated Fat: 2.6g | Cholesterol: 8mg | Sodium: 91mg | Fiber: 0.4g | Sugar: 12g | Iron: 0.2mg