Buttery Chocolate Chip Hybrid (Printable)

Flaky, buttery layers combined with gooey chocolate chips for a rich, satisfying treat.

# Ingredient List:

→ 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, granulated sugar, salt, and instant 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 refrigerate for 30 minutes. Meanwhile, roll cold butter between parchment paper into a 6x6 inch square and chill.
02 - Roll dough to a 12x6 inch rectangle. Place chilled butter in the center and fold dough over both sides to enclose butter. Roll out to an 18x8 inch rectangle, fold into thirds, and chill for 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes after each fold. Finally, refrigerate dough for 1 hour.
03 - Beat softened butter with brown and granulated sugars until creamy. Add egg yolk and vanilla extract, mixing well. Incorporate flour, baking soda, and salt until just combined. Fold in chocolate chips. Cover and chill while laminated dough rests.
04 - Roll laminated dough to a 12x10 inch rectangle, about 1/4 inch thick. Evenly spread cookie dough over the surface, leaving a 1/3 inch border clear. 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.
05 - Preheat oven to 375°F (190°C). Bake crookies for 18–20 minutes until golden brown and fully cooked. Allow to cool on a wire rack before serving.

# Expert Advice:

01 -
  • Flaky croissant layers meet gooey chocolate chips in every bite, giving you two textures you didn't know could coexist so perfectly.
  • It feels restaurant-fancy but comes together in your own kitchen, making you look like you know what you're doing without needing culinary school.
  • They're beautiful enough to impress but forgiving enough that small imperfections disappear once they're baked.
02 -
  • Keep your butter cold and your patience warm—rushing the lamination by using room-temperature butter or skipping chill time gives you dense, greasy pastries instead of those beautiful flaky layers.
  • Don't spread the cookie dough all the way to the edge; that 1 cm border is what prevents your beautiful filling from leaking everywhere during the roll-up.
  • The proof time is shorter than traditional croissants because you already have yeast working and cookie dough adding weight—over-proofing makes them explode or deflate.
03 -
  • Use a bench scraper and light touch when working with laminated dough—you're not kneading, just guiding sheets of butter and dough into place.
  • If you see butter starting to peek through the dough during rolling, stop and chill immediately; you've reached the point where one more roll will break the seal and lose all your layers.
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