Croissant Chocolate Chip Hybrid (Printable View)

Flaky, buttery layers paired with gooey chocolate chips create a decadent, indulgent treat everyone will love.

# Ingredient List:

→ Laminated Dough

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

→ Cookie Layer

09 - 5 tbsp unsalted butter, softened
10 - 1/4 cup brown sugar
11 - 3 tbsp granulated sugar
12 - 1 large egg yolk
13 - 1 tsp vanilla extract
14 - 1 cup all-purpose flour
15 - 1/2 tsp baking soda
16 - 1/4 tsp salt
17 - 3.5 oz dark chocolate chips

# How to Make:

01 - Combine flour, sugar, salt, and yeast in a bowl. Add lukewarm milk, melted butter, and egg; mix until soft dough forms. Knead for 5 minutes until smooth. Shape into a rectangle, cover, and chill for 30 minutes.
02 - Roll cold butter between parchment paper into a 6x6 inch square. Chill until firm.
03 - Roll chilled dough to a 12x6 inch rectangle. Place butter block in center, fold dough over both sides and seal edges.
04 - Roll dough out to 18x8 inch rectangle. Fold into thirds, chill for 30 minutes. Repeat rolling and folding two more times with 30-minute chilling periods. Chill final dough for 1 hour.
05 - Beat softened butter, brown sugar, and granulated sugar until creamy. Add egg yolk and vanilla extract; mix well. Incorporate flour, baking soda, and salt until combined. Fold in chocolate chips. Cover and chill while dough rests.
06 - Roll laminated dough into 12x10 inch rectangle, approximately 1/4 inch thick. Spread cookie dough evenly over surface, leaving a 3/8 inch border. Roll tightly from the long side. Slice into 8 equal rounds.
07 - Place rounds on parchment-lined baking sheet. Cover lightly and proof at room temperature for 1 hour until slightly puffed.
08 - Preheat oven to 375°F (190°C). Bake crookies for 18 to 20 minutes or until golden and cooked through. Cool on wire rack before serving.

# Expert Tips:

01 -
  • That first crack through the golden pastry, then the gooey chocolate center—it's texture theater on a plate.
  • You get to laminate butter like a professional baker, and somehow your kitchen smells like a French patisserie for the rest of the day.
  • They're impressive enough to share but so good you might keep the first batch to yourself.
02 -
  • Temperature control is everything—if your butter gets too warm during lamination, it'll meld into the dough and you'll lose those beautiful flaky layers, so work quickly and chill often.
  • Don't overwork the cookie dough when mixing; fold gently once you add the flour, or you'll toughen the crumb and lose that tender crunch.
  • Your oven temperature matters more than you'd think; use an oven thermometer if you have one, because underbaking leaves a gummy center while overbaking dries everything out.
03 -
  • Keep your hands and work surface cool when laminating; if things start feeling warm or sticky, take a break and pop the dough back in the fridge for ten minutes.
  • Slice with a sharp, hot knife for clean cuts—dip the blade in hot water, wipe it dry, and slice with one smooth motion instead of sawing back and forth.
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