Croissant Chocolate Chip Hybrid (Print-Friendly)

Flaky buttery layers combined with rich chocolate chip dough for a delicious treat.

# 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 lukewarm whole milk
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 packed 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

# How To Make It:

01 - Combine flour, sugar, salt, and yeast in a bowl. Add lukewarm milk, melted butter, and egg, then mix 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 into a 6x6 inch square and chill. Roll dough to 12x6 inches, place butter centrally, fold dough over butter, and seal. Roll out to 18x8 inches, fold into thirds, and chill for 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes each time. Chill final dough for 1 hour.
02 - Beat softened butter and sugars until creamy. Add egg yolk and vanilla extract, mixing thoroughly. Incorporate flour, baking soda, and salt until just combined. Fold in chocolate chips. Cover and chill while the laminated dough rests.
03 - Roll laminated dough to 12x10 inches, about 1/4 inch thick. Spread cookie dough evenly over the surface, leaving a 1/3 inch border. Roll tightly from the long edge and slice into 8 equal rounds. Place on a parchment-lined baking sheet, cover lightly, and proof at room temperature for 1 hour.
04 - Preheat oven to 375°F. Bake crookies for 18 to 20 minutes until golden and cooked through. Cool on a wire rack before serving.

# Expert Advice:

01 -
  • The lamination teaches you a skill that unlocks endless pastry possibilities, and you'll feel like a real baker afterward.
  • That moment when flaky meets chewy is addictive—everyone will ask for the recipe, and you'll finally have something unique to share.
02 -
  • If your butter breaks during lamination or your folds look messy, the dough will still work—lamination isn't about perfection, it's about creating layers, and even slightly marbled dough produces beautiful results.
  • The proofing step is non-negotiable; rushing it means you lose that croissant-like rise that makes crookies different from regular cookie dough baked in a pastry shell.
03 -
  • Keep everything cold during lamination; if the butter softens too much, the layers blur together and you lose that flaky contrast.
  • A bench scraper is your best friend here—it helps you fold and manipulate dough without tearing it or adding unnecessary flour.
Return