Chocolate Chip Purses


Chocolate Chip Cookie Purses

Recipe Courtesy Chef Bryan Woolley


  • 1 pound butter, room temperature
  • 2 cups brown sugar
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 tsp salt
  • 1 tbsp baking soda
  • 2 tbsp vanilla
  • 3-4 cups semi sweet chocolate chips
  • 6 cups flour
  • 1 package puff pastry sheets
  • 1 egg


  1. Preheat your oven to 350 degree’s.
  2. Cream the butter and sugars together for about 3 minutes or until light and fluffy.
  3. Add the eggs one at a time and makes sure they are incorporated well before adding the next one.
  4. Add the salt, baking soda, and vanilla. Blend into the batter. Be sure to scrape the sides of the bowl as needed.
  5. Add the chocolate chips to the batter and work into the batter. If you wanted to, you could add a variety of dried fruit, nuts or any other your favorite additions to the dough. It doesn’t have to be chocolate chips.
  6. Add the flour into the batter and work it in just until everything is well incorporated and a firm dough is created. Set aside.
  7. Remove the puff pastry sheets from the package making sure they are thawed out. Place them on a lightly floured work surface and cut each sheet into 6 equal squares.
  8. Place about a tablespoon of the cookie dough int the center of six of the prepared puff pastry squares. Sandwich the cookie dough between two puff pastry squares and flatten them slightly. Using a fork, crimp the edges to seal the puff pastry purses.
  9. In a small bowl, whisk the the egg and 1 tbsp of water together to create an egg wash.
  10. Place the prepared chocolate chip cookie purses on a parchment lined baking sheet and brush with the egg wash.
  11. Bake in a preheated 350 degree oven for about 25 minutes or until the puff pastry is golden brown. Remove from the oven and let the purses cool slightly. Serve with your favorite ice cream and enjoy!

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