Buttery Chocolate Chip Croissant (Printable)

Flaky croissant layers combined with rich chocolate chips for an irresistible treat.

# What You 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 - 3.5 ounces dark chocolate chips

# Step-by-Step:

01 - Combine flour, sugar, salt, and yeast in a bowl. Add lukewarm milk, melted butter, and egg, mixing until a soft dough forms. Knead for 5 minutes until smooth. Shape into a rectangle, cover, and chill for 30 minutes. Roll cold butter between parchment paper into a 6x6 inch square and refrigerate. Roll dough to a 12x6 inch rectangle, place butter in the center, fold dough over it from both sides, and seal.
02 - Roll dough out to 18x8 inch rectangle. Fold into thirds, then chill for 30 minutes. Repeat rolling and folding two more times with 30-minute chilling intervals. Refrigerate final dough for 1 hour.
03 - Beat softened butter with both sugars until creamy. Add egg yolk and vanilla extract; mix well. Incorporate flour, baking soda, and salt until just combined. Gently fold in chocolate chips. Cover and refrigerate while dough rests.
04 - Roll laminated dough into a 12x10 inch sheet about 1/4 inch thick. Spread cookie dough evenly atop, leaving a 1/3 inch border. Roll tightly along the long side and slice into 8 equal rounds. Arrange on parchment-lined baking sheet, cover lightly, and proof at room temperature for 1 hour.
05 - Preheat oven to 375°F. Bake crookies for 18 to 20 minutes until golden brown and cooked through. Transfer to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • The contrast between crispy croissant layers and soft cookie centers is genuinely addictive.
  • It looks fancy enough to impress guests but tastes like the most indulgent comfort food you'd make just for yourself.
02 -
  • If your butter softens too much during lamination, your layers won't develop properly; freezing the dough between folds is worth the extra time.
  • The cookie dough needs to be spread thinly and evenly, or you'll end up with some crookies that are all cookie and others that are all croissant—balance is everything.
03 -
  • A sharp serrated knife prevents squishing the delicate dough when you slice your log into individual crookies.
  • If your kitchen is warm, work on marble or chill your work surface to keep the dough and butter from merging too early.
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