Croissant Chocolate Chip Hybrid (Printable)

Buttery laminated dough meets soft chocolate chip layers in this indulgent French-American treat.

# What you 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

# 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. Meanwhile, roll cold butter between parchment into a 6x6 inch square and chill. Roll dough to 12x6 inches, place butter in center, fold dough over from both sides, and seal. Roll out to 18x8 inches, fold into thirds, and chill for 30 minutes. Repeat rolling, folding, and chilling twice more. Chill final dough for 1 hour.
02 - Beat softened butter with brown and granulated sugars until creamy. Add egg yolk and vanilla extract; mix well. Incorporate flour, baking soda, and salt until just combined. Fold in chocolate chips. Cover and chill while dough rests.
03 - Roll laminated dough to 12x10 inches, approximately 1/4 inch thick. Evenly spread or dollop cookie dough over surface, leaving a 1/3-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.
04 - Preheat oven to 375°F (190°C). Bake crookies for 18 to 20 minutes until golden and cooked through. Cool on a wire rack before serving.

# Expert tips:

01 -
  • That moment when the flaky layers shatter and give way to soft, gooey chocolate in the same bite.
  • It looks impressive enough to serve at brunch but tastes indulgent enough for a secret 3 PM snack with coffee.
02 -
  • Never skip the chilling time between lamination folds; rushing this step will cause the butter to break into the dough instead of creating distinct layers, and you'll end up with dense, greasy crookies instead of flaky ones.
  • The cookie dough portion should be at the same temperature as the laminated dough when you assemble; cold dough rolling onto warm dough (or vice versa) creates uneven baking and odd texture.
03 -
  • Keep everything as cold as possible during lamination; if your kitchen is warm, work quickly or chill your tools in the freezer between steps.
  • A bench scraper is your friend for rolling and folding; it prevents sticking better than a knife and gives you more control over the shape.
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