Decadent chocolate croissant cookie (Printable Version)

Buttery croissant dough envelops rich chocolate chip cookie for a delightful layered 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 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 - 3.5 ounces dark chocolate chips

# Step-by-Step Instructions:

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 into a 6x6 inch square between parchment and chill. Roll dough to 12x6 inches, place butter in center, fold dough over butter from both sides and seal. Roll out to 18x8 inches, fold into thirds, chill for 30 minutes. Repeat rolling, folding, and chilling two more times, finishing with a 1-hour chill.
02 - Beat softened butter and sugars until creamy. Add egg yolk and vanilla extract; mix well. Add flour, baking soda, and salt; mix until just combined. Fold in chocolate chips. Cover and chill while laminated dough rests.
03 - Roll laminated dough to 12x10 inches, approximately 1/4 inch thick. Spread cookie dough evenly over the surface, leaving a 1/3 inch border. Roll up tightly from the long side and slice into eight 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 Advice:

01 -
  • You get the dramatic flake of a croissant without sacrificing that cookie dough pull.
  • The chocolate melts right into the laminated layers, making every bite feel indulgent but somehow lighter than a full cookie.
  • They're impressive enough for guests but honest enough for a solo afternoon with coffee.
02 -
  • The lamination folds are where this recipe lives or dies—rushing through them or letting the dough get warm will give you a dense, disappointing crookie instead of a flaky dream.
  • Proofing for the full hour really matters; underproofed crookies will be dense and won't rise properly in the oven, but overproofed ones collapse into themselves.
  • The chocolate layer will ooze a little in the oven, and that's exactly what you want—if it's not seeping slightly into the laminated layers, you haven't got enough chocolate.
03 -
  • Invest in a good rolling pin and work on a cool surface; even a marble slab or cold granite countertop makes lamination easier and gives better results.
  • If your dough gets too warm at any point, slide it back into the fridge for fifteen minutes—there's no shame in taking a break, and it actually improves the final product.
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