In a mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.

Add the flour, salt, and yeast mixture into a bowl. Mix until the dough comes together, then knead for 8–10 minutes by hand or 5 minutes in a stand mixer.

Shape the dough into a ball, cover it with plastic wrap or a damp towel, and let it proof for 1–2 hours until doubled in size.

Place the butter between two sheets of parchment paper and flatten it into a square using a rolling pin. Refrigerate until firm but pliable.

Roll out the dough into a rectangle, place the butter block in the center, and fold the dough over the butter. Roll it out again and fold into thirds. Repeat the rolling and folding process 3–4 times, refrigerating for 30 minutes between folds.

In a bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.

Mix in the egg and vanilla extract until well incorporated.

Add flour, baking soda, and salt. Mix until just combined. Fold in the chocolate chips.

Roll the laminated croissant dough into a large rectangle about 1/4-inch thick.

Cut the dough into squares. Place a scoop of cookie filling in the center of each square.

Fold the corners of the dough over the cookie filling, pinching to seal. Ensure the filling is fully enclosed.

Place the assembled crookies on a parchment-lined baking sheet, cover them with a towel, and let them proof for 30–45 minutes.

Brush the tops with a beaten egg for a golden crust.

Preheat the oven to 375°F (190°C). Bake for 20–25 minutes or until the crookies are golden brown and flaky.

Let the crookies cool on a wire rack for at least 10 minutes before serving.