I found some recipes that adapted from the Tartine recipe, and both of them resulted in some super dense croissants. I further adapted the adaptation so the dough would look airy instead of like a medicine ball of butter.
Lesson: Follow your instict…go with your gut…add more milk.
Then when you’re confident the dough is airy, soft, and doughy enough…be brave and put some chocolate chips in the croissants.
I adapted from these adaptations: