Buttery Chocolate Chip Croissant (Print)

Flaky, buttery layers meet rich chocolate chips in a decadent hybrid pastry.

# What You'll Need:

→ Laminated Dough

01 - 2 cups plus 2 tablespoons 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

# Directions:

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

# Expert Advice:

01 -
  • That theatrical moment when you slice into it and the chocolate oozes out, still warm and melting.
  • You get the crispy-flaky satisfaction of a croissant with none of the pretension, plus the comfort of chocolate chip cookies baked right in.
  • It's impressive enough to serve at dinner parties but honest enough to eat alone with your coffee on a quiet morning.
02 -
  • The lamination is everything: rushing it or using warm butter will destroy the flaky structure you're building, so follow the chill times religiously, they're not suggestions.
  • If your dough keeps shrinking back when you roll it, that means it needs to rest longer—don't force it, it'll thank you with better results.
  • Overworking the cookie dough mixture turns it tough and dense, so fold in the chocolate chips by hand and stop as soon as they're distributed.
  • The egg wash trick (brush before baking) adds professional shine, but honestly, they'll be beautiful either way.
03 -
  • Use a bench scraper to clean flour off your work surface between rolls; it keeps your lamination clean and prevents tough spots from over-kneaded flour getting reincorporated.
  • If you need to make these ahead, you can freeze the sliced crookies after proofing, then bake them straight from frozen, adding just 2–3 minutes to the bake time.
  • A sharp knife dipped in warm water and wiped clean between cuts gives you beautiful, even slices without dragging the dough apart.
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