Chocolate Croissants

In a large bowl, combine 3 1/2 cups of all-purpose flour, 2 1/4 teaspoons of active dry yeast, 1/4 cup of granulated sugar, and 1 teaspoon of salt. Warm 1 cup of whole milk to about 110°F and stir it in to form a dough, then knead for 5 minutes until smooth.

Shape the dough into a ball, cover, and let it rise in a warm place for 1 hour until doubled in size.

Roll out the dough on a floured surface into a rectangle. Spread 3/4 cup of softened unsalted butter over two-thirds of the dough, then fold the unbuttered third over the middle and the other third on top like a letter. Chill for 30 minutes.

Repeat the rolling and folding process two more times, chilling for 30 minutes between each. After the final chill, roll the dough into a large rectangle and cut into 8 triangles.

Place about 1/2 ounce of chopped dark chocolate at the base of each triangle and roll up tightly to form croissants. Place on a baking sheet, brush with 1 beaten egg, and let rest for 30 minutes.

Preheat the oven to 400°F. Bake the croissants for 15-20 minutes until golden brown and flaky.