# 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 (1 1/8 sticks) 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 Guide:
01 - Combine flour, sugar, 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 refrigerate for 30 minutes. Roll cold butter into a 6x6 inch square between parchment paper, then chill. Roll out dough to 12x6 inches, place butter square in center, fold dough over to encase butter and seal edges. Roll dough to 18x8 inches, fold into thirds, and chill 30 minutes. Repeat rolling, folding, and chilling two more times, finishing with a 1-hour chill.
02 - Beat softened butter with both sugars until creamy. Add egg yolk and vanilla extract, mixing well. Incorporate flour, baking soda, and salt, mixing until just combined. Fold in chocolate chips. Cover and refrigerate while dough rests.
03 - Roll chilled laminated dough to a 12x10 inch rectangle about 1/4 inch thick. Spread cookie dough evenly over surface, leaving a 1/3 inch border. Roll tightly from the long edge and slice into 8 equal rounds. Arrange on a parchment-lined baking sheet, cover slightly, 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. Transfer to a wire rack to cool before serving.
