Croissant Chocolate Chip Treat (Printer View)

Flaky laminated dough layered with rich chocolate chips for a decadent, buttery treat to savor.

# What You'll Need:

→ Laminated Dough

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon salt
04 - 2 1/4 teaspoons instant yeast
05 - 1/2 cup whole milk, lukewarm
06 - 1 large egg
07 - 2/3 cup unsalted butter, cold (for lamination)
08 - 2 tablespoons unsalted butter, melted (for dough)

→ Cookie Layer

09 - 5 tablespoons unsalted butter, softened
10 - 1/4 cup brown sugar
11 - 3 tablespoons granulated sugar
12 - 1 large egg yolk
13 - 1 teaspoon vanilla extract
14 - 1 cup all-purpose flour
15 - 1/2 teaspoon baking soda
16 - 1/4 teaspoon salt
17 - 3/4 cup dark chocolate chips

# Method Steps:

01 - Combine flour, sugar, salt, and yeast in a mixing bowl. Add lukewarm milk, melted butter, and the egg, stirring until a soft dough forms. Knead for 5 minutes until smooth. Shape the dough into a rectangle, cover, and refrigerate for 30 minutes. Roll cold butter between parchment paper into a 6x6 inch square and chill. Roll the dough into a 12x6 inch rectangle, place chilled butter in the center, fold dough over the butter from both sides and seal. Roll out to 18x8 inches, fold into thirds, and chill for 30 minutes. Repeat the rolling, folding, and chilling process two more times, then chill the final dough for 1 hour.
02 - Cream softened butter and both sugars until light and fluffy. Incorporate the egg yolk and vanilla extract thoroughly. Add flour, baking soda, and salt, mixing just until combined. Fold in the chocolate chips gently. Cover the cookie dough and refrigerate while the laminated dough rests.
03 - Roll the laminated dough into a 12x10 inch rectangle about 1/4 inch thick. Evenly spread or dollop the cookie dough over the surface, leaving a 1/2 inch border around the edges. Roll the dough tightly from the long side and slice into 8 equal rounds. Place the rounds onto a parchment-lined baking sheet, cover lightly, and proof at room temperature for 1 hour.
04 - Preheat the oven to 375°F (190°C). Bake the crookies for 18 to 20 minutes, until golden brown and cooked through. Remove from oven and cool on a wire rack before serving.

# Expert Advice:

01 -
  • The contrast between buttery croissant layers and gooey chocolate chip cookie centers feels like two desserts somehow found their way onto the same plate.
  • This actually impresses people more than it exhausts you, which is the real magic of any recipe.
  • One crookie and coffee can feel like an entire conversation with yourself.
02 -
  • Cold butter is non-negotiable for lamination—if it warms up too much while you're working, pop everything back in the freezer for 15 minutes and start again.
  • The folds create layers, but rushing the chilling times between folds will cause the butter to blend into the dough instead of staying in distinct sheets, and you'll lose that signature flakiness.
  • When you slice the crookies, a cold, sharp knife makes the cleanest cuts; warm the knife under hot water between slices if needed.
  • The dough will seem dry during initial mixing, but resist adding more liquid—it comes together as you knead it.
03 -
  • The crookies can be made ahead and frozen for up to two weeks—thaw them on the counter for 15 minutes before reheating gently in a 160°C oven for a few minutes to crisp up the layers again.
  • If your kitchen is warm and the dough starts softening, work faster or pop everything back in the freezer; warm dough won't laminate properly and the butter will blend in instead of creating layers.
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