Buttery Chocolate Chip Croissant (Printable)

Flaky croissant dough paired with rich chocolate chip layers for a decadent, indulgent treat.

# What You'll 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 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:

01 - Combine flour, sugar, salt, and instant 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 12x6 inches, place chilled butter in center, fold dough over butter to seal. Roll out to 18x8 inches, fold into thirds, and chill for 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes each time. Chill final dough for 1 hour.
02 - Beat softened butter with brown and granulated sugars until creamy. Add egg yolk and vanilla extract and mix well. Incorporate flour, baking soda, and salt until just combined. Fold in dark chocolate chips. Cover and chill while laminated dough rests.
03 - Roll laminated dough to a 12x10 inch rectangle about 1/4 inch thick. Spread or dollop cookie dough evenly over the dough surface, leaving a 1/3 inch border. Roll up tightly from the long side and slice into 8 equal rounds. Arrange crookies on a 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 -
  • They feel fancy enough to impress but honest enough to devour standing at the counter with coffee.
  • The lamination teaches you a technique that opens doors to croissants, Danish, and a thousand other things.
  • They're forgiving in the best way—slightly underbaked is actually perfect.
02 -
  • Temperature is everything—cold butter makes layers, warm butter makes dense dough, and there's no coming back from it, so plan your kitchen timing around the fridge.
  • The first time my lamination failed completely was because I didn't chill between folds, and I learned that each rest isn't padding, it's the actual structure of the recipe.
03 -
  • Use a bench scraper instead of a knife when rolling—it keeps the dough from sticking and lets you feel the layers forming underneath.
  • The secret is keeping your workspace cool and your hands confident; hesitation leads to warm butter and flat results.
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