Buttery Chocolate Chip Croissants (Print Version)

Flaky, buttery croissants melded with rich chocolate chip layers for a delightful pastry experience.

# Components:

→ Laminated Dough

01 - 2 cups plus 2 teaspoons all-purpose flour
02 - 2 tablespoons plus 2 teaspoons granulated sugar
03 - 1 teaspoon salt
04 - 2¼ teaspoons instant yeast
05 - ½ cup lukewarm whole milk
06 - 1 large egg
07 - 10½ tablespoons unsalted butter, cold (for lamination)
08 - 2 tablespoons unsalted butter, melted (for dough)

→ Cookie Layer

09 - 5 tablespoons unsalted butter, softened
10 - 5 tablespoons packed brown sugar
11 - 3 tablespoons plus 1 teaspoon granulated sugar
12 - 1 large egg yolk
13 - 1 teaspoon vanilla extract
14 - 1 cup all-purpose flour
15 - ½ teaspoon baking soda
16 - ¼ teaspoon salt
17 - ⅔ 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. Roll cold butter between parchment into a 6x6 inch square; chill.
02 - Roll dough to 12x6 inch rectangle. Place butter in the center, fold dough over butter from both sides, and seal. Roll out to 18x8 inch rectangle. Fold into thirds and chill for 30 minutes. Repeat rolling, folding, and chilling two more times. Chill final dough for 1 hour.
03 - Beat softened butter and sugars until creamy. Add egg yolk and vanilla extract; mix well. Incorporate flour, baking soda, and salt until just combined. Fold in dark chocolate chips. Cover and chill while dough rests.
04 - Roll laminated dough to 12x10 inch, about ¼ inch thick. Spread cookie dough evenly over surface, leaving a ⅜ inch border. Roll tightly from the long side. Slice into 8 equal rounds. Place rounds on parchment-lined baking sheet, cover lightly, and proof at room temperature for 1 hour.
05 - Preheat oven to 375°F (190°C). Bake crookies for 18 to 20 minutes until golden and cooked through. Cool on wire rack before serving.

# Expert Advice:

01 -
  • They taste like you spent all morning laminating dough, but the actual work is surprisingly manageable.
  • That first bite hits you with flaky layers, melted chocolate, and a texture that's somehow both croissant and cookie at once.
  • They're the kind of thing people ask for again, and they're way more impressive than they have any right to be.
02 -
  • Don't skip the chilling steps—warm laminated dough is sad dough, and you'll lose all those beautiful layers.
  • If your chocolate chips keep breaking apart, fold them in gently with a spatula instead of mixing them with the dry ingredients.
  • The proofing time matters. If the kitchen is cold, proof them longer. If it's warm, check after 45 minutes to avoid over-proofing.
03 -
  • Use a sharp knife and a light sawing motion when slicing the rolled dough—pressing down crushes all those layers you've worked hard to create.
  • If your dough feels too warm at any point, pop it back in the fridge for 15 minutes. Warm dough won't laminate properly and you'll end up with dense results.
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