Decadent Croissant Cookie Treat (Printable)

Flaky croissant layers combined with rich chocolate chip dough create an indulgent buttery 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 - 10 tablespoons unsalted butter, cold (for lamination)
08 - 2 tablespoons unsalted butter, melted (for dough)

→ Cookie Layer

09 - 5 tablespoons unsalted butter, softened
10 - 3 tablespoons 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

# How to Make It:

01 - Combine flour, sugars, salt, and yeast in a bowl. Add lukewarm milk, melted butter, and egg, mixing until a soft dough forms. Knead for 5 minutes until smooth. Shape into a rectangle, cover, and chill for 30 minutes.
02 - Roll cold butter between parchment paper into a 6x6 inch square. Chill until firm.
03 - Roll chilled dough to a 12x6 inch rectangle. Place butter block in the center, fold dough over butter from both sides, and seal edges. Roll out to 18x8 inch rectangle, fold into thirds, and chill 30 minutes. Repeat rolling, folding, and chilling twice more. Chill final dough for 1 hour.
04 - Beat softened butter and sugars until creamy. Add egg yolk and vanilla extract; mix thoroughly. Incorporate flour, baking soda, and salt until just combined. Fold in chocolate chips. Cover and chill while the dough rests.
05 - Roll laminated dough to 12x10 inch rectangle about 1/4 inch thick. Spread cookie dough evenly, leaving a 1/3 inch border. Roll tightly from the long edge and slice into 8 equal pieces. Place on parchment-lined baking sheet, cover lightly, and proof at room temperature for 1 hour.
06 - Preheat oven to 375°F. Bake crookies for 18 to 20 minutes until golden and cooked through. Allow to cool on a wire rack before serving.

# Expert Advice:

01 -
  • You get those shattered, butter-soaked layers that make you close your eyes with each bite.
  • The cookie dough melts into the croissant while baking, creating pockets of gooey chocolate and caramelized sugar.
  • It feels like you've mastered something fancy, but the technique becomes intuitive after the first lamination.
02 -
  • Lamination only works if your butter stays cold and distinct from the dough—if they start to merge together, your crookies will be tender but lose those shattered layers.
  • The cookie dough must be chilled before assembly, otherwise it spreads too thin and bakes dry instead of staying gooey.
  • Proofing for the full hour makes a real difference in how fluffy and croissant-like the final crookie becomes.
03 -
  • If your laminated dough starts to feel warm or soft during rolling, pop it back in the fridge for 15 minutes—no shortcuts here.
  • A sharp, slightly damp knife makes slicing the crookie roll clean and easy; a dull or dry knife will drag and compress the layers you worked so hard to create.
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