Buttery Chocolate Hybrid Treat (Printable Version)

Flaky, buttery layers meet rich chocolate chips in this decadent hybrid treat, ideal with coffee or anytime indulgence.

# What You'll Need:

→ Laminated Dough

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon salt
04 - 2¼ teaspoons instant yeast
05 - ½ cup whole milk, lukewarm
06 - 1 large egg
07 - 10 tablespoons unsalted butter, cold (for lamination)
08 - 2 tablespoons unsalted butter, melted (for dough)

→ Cookie Layer

09 - 5 tablespoons unsalted butter, softened
10 - ¼ 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 - ½ teaspoon baking soda
16 - ¼ teaspoon salt
17 - ⅔ cup dark chocolate chips

# Directions:

01 - Combine flour, sugar, salt, and yeast in a large bowl. Incorporate lukewarm milk, melted butter, and egg; mix until soft dough forms. Knead for 5 minutes until smooth. Shape into a rectangle and chill for 30 minutes. Roll cold butter between parchment into a 6x6 inch square; chill. Roll dough out to 12x6 inches, place butter in center, fold dough edges over butter and seal. Roll out to 18x8 inches, fold into thirds, and chill 30 minutes. Repeat rolling, folding, and chilling two more times, then chill final dough for 1 hour.
02 - Beat softened butter with both sugars until creamy. Add egg yolk and vanilla extract; mix thoroughly. Incorporate 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 approximately 12x10 inches, about ¼ inch thick. Spread cookie dough evenly over surface, leaving a ⅜ inch border. Roll tightly from the long side and slice into 8 equal pieces. Arrange 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. Remove from oven and cool on a wire rack before serving.

# Additional Tips::

01 -
  • They're essentially permission to make croissants and cookies in one go, with twice the satisfaction and half the guilt of choosing.
  • The laminated dough gives you that restaurant-quality flakiness, but the chocolate chips keep things approachable and fun.
  • They look fancy enough to impress but taste so friendly and familiar that people relax the second they bite into one.
02 -
  • Temperature matters more than anything—cold butter and dough stay separate and create actual layers, while warm everything just melts together into dense sadness.
  • Don't skip the rests and chilling times; they're not fluff, they're the difference between croissants and cookies that actually shatter and gooey chocolate chips that stay distinct.
  • If your dough ever feels too warm while laminating, pop it back in the fridge for 15 minutes; your future self will thank you for those flaky layers.
03 -
  • A bench scraper becomes your best friend during lamination—it helps you flip and fold without tearing the dough, and makes cleanup instant.
  • If you want that bakery shine, brush the tops with a mixture of 1 beaten egg and 1 tablespoon water right before baking, and watch them turn glossy and beautiful.
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