Croissant chocolate chip treat (Printable)

Buttery laminated dough meets rich chocolate chips in a flaky, indulgent baked treat.

# Ingredient List:

→ Laminated Dough

01 - 2 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp salt
04 - 2 1/4 tsp instant yeast
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 a soft dough forms. Knead for 5 minutes until smooth. Shape the dough into a rectangle, cover, and refrigerate for 30 minutes.
02 - Roll cold butter between parchment paper into a 6x6 inch square and refrigerate until firm.
03 - Roll dough out to a 12x6 inch rectangle. Place butter block in the center and fold dough over it from both sides to seal completely.
04 - Roll the dough to a 18x8 inch rectangle, fold it into thirds, and chill for 30 minutes. Repeat the rolling, folding, and chilling process two more times. After the final fold, chill the dough for 1 hour.
05 - Beat softened butter with brown and granulated sugar until creamy. Incorporate egg yolk and vanilla extract. Add flour, baking soda, and salt; mix until just combined. Fold in chocolate chips. Cover and chill until ready to assemble.
06 - Roll the laminated dough to a 12x10 inch rectangle about 1/4 inch thick. Spread cookie dough uniformly over the surface, leaving a 1/2 inch border. Roll tightly from the long edge and cut into 8 equal slices.
07 - Place slices on a parchment-lined baking tray, cover lightly, and let proof at room temperature for 1 hour until slightly puffed.
08 - Preheat the oven to 375°F. Bake the crookies for 18 to 20 minutes until golden and cooked through. Cool on a wire rack before serving.

# Expert Tips:

01 -
  • The buttery, shattering layers of a croissant meet the soft, chewy heart of a chocolate chip cookie in every bite.
  • It's impressive enough to serve guests but forgiving enough that small imperfections only add charm.
  • You'll taste that moment when something becomes more than the sum of its parts.
02 -
  • Temperature control is everything: warm dough and warm butter will merge into a sad, dense pastry instead of creating distinct layers, so keep everything cold between folds.
  • Don't skip the rests between folds; they let the dough relax and the gluten develop, which is what makes your lamination actually work.
  • The cookie dough should be thick enough to spread but not runny; if it seems too soft after chilling, it will ooze out during rolling and baking, so give it proper cold time.
03 -
  • If your kitchen is particularly warm, work with smaller batches of dough and keep unused portions in the fridge; warm laminated dough is your enemy.
  • A bench scraper is your friend when rolling and assembling; it helps you handle sticky dough without adding flour, which would toughen your layers.
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