Preparation Steps

• For the croissant dough: Whisk together warm milk, warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture and softened butter. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth. Shape into a rectangle, wrap, and refrigerate for 30 minutes.
• Roll out the cold butter into a thin rectangle. Place it on half of the chilled dough and fold the other half over. Pinch the edges to seal. Roll out the dough and perform a series of folds (like making puff pastry) with chilling periods in between. Aim for at least 3-4 folds.
• For the cookie dough: Cream together softened butter, granulated sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in chocolate chips or chopped cookies.
• Once the croissant dough has been folded and chilled sufficiently, roll it out into a large rectangle. Cut out circles or squares. Place a dollop of cookie dough in the center of each croissant piece. Fold the croissant dough over the cookie dough to enclose it, creating a pocket. Pinch the seams to seal.
• Place the shaped croissokies on a baking sheet lined with parchment paper. Cover and let rise in a warm place for about 30-60 minutes, or until puffy. Preheat oven to 375°F (190°C).
• Brush the croissokies with the egg wash mixture. Bake for 12-15 minutes, or until golden brown and puffed.
• Let cool slightly before serving. Enjoy warm!