Decadent Croissant Chocolate Chip (Print View)

Buttery laminated dough combined with chocolate chip cookie layers for a rich, flaky delight.

# Components:

→ 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

# Directions:

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 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 dough to a 12x6 inch rectangle. Place chilled butter block in the center, fold dough over from both sides to encase butter. Roll out to 18x8 inches. Fold into thirds and chill 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes each time. Chill final dough 1 hour.
04 - Beat softened butter with brown and granulated sugars until creamy. Add egg yolk and vanilla extract; mix thoroughly. Incorporate flour, baking soda, and salt until just combined. Fold in chocolate chips. Cover and chill while dough rests.
05 - Roll laminated dough into a 12x10 inch rectangle about 1/4 inch thick. Spread cookie layer evenly over surface, leaving a 3/8 inch border. Roll tightly from the long side and slice into 8 equal rounds. Place on parchment-lined baking sheet, cover lightly, and proof at room temperature for 1 hour.
06 - 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 Advice:

01 -
  • That impossible combination of flaky laminated layers meeting chewy cookie dough is absolutely addictive.
  • They look stunning on a plate, which means you can serve them with confidence even when it's just a casual coffee moment.
  • Once you nail the technique, you can vary the chocolate or add nuts, making them endlessly customizable.
02 -
  • Temperature control is everything with laminated dough; if your kitchen is warm and your butter starts softening, you'll lose those precious layers, so work quickly and chill aggressively.
  • Don't skip the proofing step—underproofed crookies are dense and tough, but overproofed ones lose their lamination and become mushy, so that 1-hour window is non-negotiable.
  • The slice-and-bake method works beautifully here, which means you can make the dough a day or two ahead and bake fresh crookies whenever you want.
03 -
  • Use a bench scraper to fold the dough; it makes lamination cleaner and faster than trying to fold with your hands.
  • If your butter softens during lamination, pop the whole thing back in the fridge for an extra 15 minutes—there's no shame in taking breaks to keep everything cold.
  • Fresh is best, but these keep in an airtight container for 2 days and taste almost as good reheated gently.
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