Chocolate Croissants

How to Make Chocolate Croissants

Combine the warm milk and yeast in a small bowl, letting it sit for 5-10 minutes until frothy.
Whisk together the flour, sugar, and salt in a large mixing bowl.
Mix the yeast mixture into the dry ingredients, stirring until a dough forms.
Turn the dough onto a floured surface and knead for 5-7 minutes until smooth.
Place the kneaded dough in a greased bowl, cover it with plastic wrap, and let it rise for 1 hour.
Roll the cold butter between two sheets of parchment paper into a rectangle about 1/2 inch thick.
Punch down the risen dough and roll it out into a rectangle measuring about 16x10 inches.
Position the chilled butter block in the center of the dough and fold the dough over it.
Roll the dough into a long rectangle (about 24x10 inches), then fold it into thirds like a letter.
Flatten the dough into a large rectangle (24x12 inches). Cut into triangles about 4-5 inches wide at the base.
Add a few chocolate chips at the wide end of each triangle. Roll tightly towards the point.
Cover the croissants with a kitchen towel and let them rise for 1 hour.
Preheat the oven to 400°F (200°C) and brush the tops of the croissants with the beaten egg.
Bake for 20-25 minutes, until they are golden brown and flaky.
Cool on a wire rack for a few minutes, then serve warm.