Buttery Flaky Chocolate Chip (Printable)

A blend of flaky buttery dough with rich chocolate chips, ideal as a sweet treat or dessert companion.

# 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 - 3/4 cup dark chocolate chips

# Directions:

01 - In a mixing bowl, combine flour, sugar, salt, and instant yeast. Add lukewarm milk, melted butter, and egg, stirring until a soft dough forms. Knead for five 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. Roll dough out to 12x6 inches, place butter in center, fold dough over butter to encase. Roll to 18x8 inches and fold into thirds. Refrigerate 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes between each. Finally, chill the dough for one hour.
02 - Cream softened butter with brown and granulated sugars until smooth. Incorporate egg yolk and vanilla extract. Gently mix in flour, baking soda, and salt until just combined, then fold in chocolate chips. Cover and chill while laminated dough rests.
03 - Roll laminated dough to approximately 12x10 inches, about 1/4 inch thickness. Evenly spread cookie dough onto the surface, leaving a 1/3 inch border around edges. Roll tightly starting from a long side. Slice into eight equal pieces and place on a parchment-lined baking sheet. Cover lightly and proof at room temperature for one hour.
04 - Preheat oven to 375°F. Bake crookies for 18 to 20 minutes or until golden brown and cooked through. Remove and cool on a wire rack before serving.

# Expert Tips:

01 -
  • The croissant layers stay impossibly flaky while the cookie dough adds decadent sweetness and chocolate in every bite.
  • It looks like you spent hours in a French bakery, but with practice it becomes oddly manageable.
  • This is the dessert that makes people stop mid-conversation and just focus on eating.
02 -
  • Cold butter is non-negotiable for lamination—if your kitchen is warm, chill your butter, tools, and even your hands before starting.
  • Don't skip the resting periods; they're when the gluten relaxes and the yeast does its quiet work, creating those perfect flaky layers.
03 -
  • Use a pastry cutter or bench scraper between folds to keep edges clean and sharp—it's the difference between looking homemade and looking bakery-worthy.
  • If your laminated dough tears, seal it gently with a touch of cold butter and keep moving; perfection isn't the goal, deliciousness is.
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