Decadent croissant cookie hybrid (Printable)

Flaky croissant dough combined with rich chocolate chip layers for a unique treat.

# What You Need:

→ Laminated Dough

01 - 2 cups plus 2 tbsp all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp salt
04 - 2 1/4 tsp instant yeast
05 - 1/2 cup whole milk, lukewarm
06 - 1 large egg
07 - 2/3 cup unsalted butter, cold (for lamination)
08 - 2 tbsp unsalted butter, melted (for dough)

→ Cookie Layer

09 - 1/3 cup unsalted butter, softened
10 - 1/4 cup brown sugar, packed
11 - 3 tbsp granulated sugar
12 - 1 large egg yolk
13 - 1 tsp vanilla extract
14 - 1 cup all-purpose flour
15 - 1/2 tsp baking soda
16 - 1/4 tsp 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, then knead for 5 minutes until smooth. Shape into a rectangle, cover, and chill for 30 minutes. Roll cold butter between parchment paper into a 6x6 inch square and chill. Roll dough to a 12x6 inch rectangle; place butter in center, fold dough over butter from both sides and seal. Roll out to 18x8 inch rectangle, fold into thirds, and chill 30 minutes. Repeat rolling, folding, and chilling two more times, chilling final dough for 1 hour.
02 - Beat softened butter with brown and granulated sugars until creamy. Mix in egg yolk and vanilla extract. Add flour, baking soda, and salt; stir until just combined. Fold in chocolate chips. Cover and chill while laminated dough rests.
03 - Roll laminated dough to a 12x10 inch rectangle, about 1/4 inch thick. Spread cookie dough evenly 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. Bake crookies for 18 to 20 minutes until golden and cooked through. Cool on a wire rack before serving.

# Expert Suggestions:

01 -
  • You get the buttery snap of a croissant and the melty chocolate richness of a cookie in every single bite.
  • It looks showstopping but the technique becomes natural after your first attempt.
  • There's something magical about that moment when golden laminated layers meet gooey dark chocolate.
02 -
  • Temperature is everything with laminated dough—if your kitchen is warm, chill between each step longer, and keep your butter cold or it'll ooze out during rolling.
  • Don't skip the proofing time before baking; these need that final hour to puff up and develop their layered structure.
  • Use a sharp knife dipped in hot water to slice the rolls cleanly; a dull knife squashes all your beautiful layers.
03 -
  • Make this dough the day before if you're short on time—overnight chilling in the fridge actually improves the flavor and makes it easier to work with.
  • If your kitchen runs warm, work with smaller batches of dough and keep the rest chilled; lamination works best when everything stays cool.
  • Freeze unbaked crookies on a tray, then transfer to a freezer bag; they'll bake beautifully straight from frozen, just add 2–3 extra minutes.
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