Buttery Chocolate Hybrid Treat (Printable)

A decadent hybrid of flaky buttery layers and gooey chocolate for an indulgent finish.

# 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

# How To Make:

01 - In a bowl, combine flour, sugars, salt, and yeast. Add lukewarm milk, melted butter, and egg. Mix until a soft dough forms and 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 and chill. Roll dough into a 12x6 inch rectangle, place butter in center, fold dough over butter from both sides, sealing edges.
03 - Roll dough out to 18x8 inches, fold into thirds, and chill for 30 minutes. Repeat the rolling, folding, and chilling two more times. Chill final dough for 1 hour.
04 - Beat softened butter and sugars until creamy. Add egg yolk and vanilla extract; mix well. Incorporate flour, baking soda, and salt until just combined. Fold in chocolate chips. Cover and chill while dough rests.
05 - Roll laminated dough to 12x10 inches, about 1/4 inch thick. Spread cookie dough evenly over surface, leaving a 0.4 inch border. Roll tightly from the long side and slice into 8 equal rounds. Place on parchment-lined baking sheet, cover lightly, and proof at room temperature for 1 hour.
06 - Preheat oven to 375°F (190°C). Bake crookies for 18 to 20 minutes until golden and fully cooked. Cool on a wire rack before serving.

# Top Suggestions:

01 -
  • The contrast between crispy, laminated exterior and soft, gooey chocolate center is honestly addictive.
  • You get the satisfaction of making laminated dough without the pressure of perfect croissants—the cookie layer hides any imperfections.
02 -
  • Cold butter is non-negotiable for lamination; if your butter starts getting soft and greasy, your layers will disappear and you'll end up with dense pastry instead of flaky ones.
  • The 1 cm border around the cookie dough is there for a reason—it prevents the filling from leaking out the sides and ensures the edges stay crispy.
03 -
  • If you want extra shine and a slightly glazed finish, brush the tops with a beaten egg mixed with a tiny bit of water right before baking.
  • Different chocolate chips change the whole personality of the crookie—dark chocolate is sophisticated, milk chocolate is nostalgic, and chopped hazelnuts stirred into the dough add a French pastry elegance you won't expect.
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