Croissant Chocolate Chip Hybrid (Printable Version)

Flaky layered dough combined with gooey chocolate chips forms a rich, buttery treat ideal for any sweet craving.

# 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 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 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

# Step-by-Step Guide:

01 - Combine flour, granulated sugar, salt, and instant yeast in a mixing bowl. Add lukewarm milk, melted butter, and whole egg; mix until a soft dough forms. Knead for 5 minutes until smooth. Shape into a rectangle, cover, and refrigerate for 30 minutes. Roll cold butter between parchment into a 6 x 6 inch square; chill. Roll dough to a 12 x 6 inch rectangle. Place butter in center, fold dough over from both sides to enclose butter and seal edges. Roll out to 18 x 8 inch rectangle, fold into thirds, then chill for 30 minutes. Repeat rolling, folding, and chilling two more times, each followed by 30 minutes chill. Refrigerate final dough for 1 hour.
02 - Beat softened butter with brown and granulated sugars until creamy. Add egg yolk and vanilla extract, mixing well. Incorporate flour, baking soda, and salt; mix until just combined. Fold in dark chocolate chips. Cover and chill while laminated dough rests.
03 - Roll laminated dough to a 12 x 10 inch rectangle about 1/4 inch thick. Spread cookie dough evenly over surface, leaving a 1/3 inch border. Roll up tightly from the long side and slice into 8 equal rounds. Place rounds spaced on parchment-lined baking sheet, cover lightly, and allow to proof at room temperature for 1 hour.
04 - Preheat oven to 375°F. Bake crookies for 18 to 20 minutes until golden brown and cooked through. Cool on wire rack before serving.

# Expert Tips:

01 -
  • The laminated dough creates those Instagram-worthy shattered layers while the cookie dough stays impossibly fudgy in the center.
  • It's impressive enough to serve guests but forgiving enough that happy accidents taste delicious.
  • You get that croissant-and-coffee moment without needing a French bakery down the street.
02 -
  • If your butter tears through the dough during lamination, it's not a disaster—patch it with a small piece of cold butter and keep going; the worst that happens is slightly less dramatic layers.
  • The final hour of chilling is non-negotiable; rushing it means your layers will blend together into a croissant-cookie blur instead of maintaining that distinct texture contrast.
  • Don't skip the proofing step even if you're impatient—those 60 minutes give the yeast time to add lightness that baking soda alone can't deliver.
03 -
  • A bench scraper is your best friend for folding laminated dough without tearing it—much gentler than a spatula and lets you feel what's happening underneath.
  • If you're nervous about slicing, chill your assembled roll for 30 minutes in the freezer before cutting, and use a hot knife (run it under hot water and dry it between each slice) to minimize drag.
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