Description
Crookies are a delectable fusion of a flaky, buttery croissant and a chewy, chocolate-studded cookie. This treat combines the best of both worlds, offering a unique textural experience with a rich, sweet flavor profile. Perfect for breakfast, dessert, or a special snack.
Ingredients
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For the Croissant Dough (or use store-bought):
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1 cup (240ml) warm milk
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1 teaspoon granulated sugar
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2 1/4 teaspoons (7g) active dry yeast
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3 1/2 cups (420g) all-purpose flour, plus more for dusting
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1/4 cup (50g) granulated sugar
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1 teaspoon salt
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1/2 cup (113g) unsalted butter, softened
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1/2 cup (113g) cold unsalted butter, cut into thin slices
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For the Cookie Dough:
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1/2 cup (113g) unsalted butter, softened
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1/2 cup (100g) granulated sugar
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1/4 cup (50g) packed light brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1 1/4 cup (150g) all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup (170g) semi-sweet chocolate chips (or chunks)
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Instructions
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Make the Croissant Dough (if not using store-bought):
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Activate Yeast: In a large bowl, combine warm milk and 1 teaspoon sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
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Mix Wet and Dry: Stir in the softened 1/2 cup butter, sugar, and salt. Gradually add the flour, mixing until a dough forms.
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Knead: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth.
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Chill: Place the dough in a lightly oiled bowl, cover, and refrigerate for at least 2 hours or overnight.
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Laminate: On a lightly floured surface, roll the dough into a rectangle. Place the slices of cold butter on half of the dough and fold the other half over the top. Roll again and repeat this process 3-4 times, chilling the dough for 20 minutes after every 2 times you roll the dough.
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Final Chill: Wrap the dough in plastic and chill for at least 30 more minutes, it can be overnight.
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Make the Cookie Dough:
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Cream Butter and Sugars: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
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Add Chocolate: Stir in the chocolate chips (or chunks).
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Assemble the Crookies:
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Prepare Croissant Dough: Take the chilled dough and roll it out into a large rectangle, about 1/8 inch thick.
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Cut Dough: Cut the dough into triangles or squares, depending on your preferred shape.
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Fill with Cookie Dough: Place a generous spoonful of cookie dough on the wide end of each triangle, or in the center of the squares.
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Roll or Seal: Roll the triangle starting from the wide end, or seal the edges of the squares, creating a “stuffed” croissant.
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Bake:
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Preheat Oven: Preheat oven to 375°F (190°C).
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Arrange: Place the assembled crookies on a baking sheet lined with parchment paper.
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Bake: Bake for 18-22 minutes, or until golden brown.
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Cool: Let the crookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
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Store-Bought Croissant Dough: Using pre-made croissant dough simplifies this recipe significantly. Look for all-butter dough for the best flavor.
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Chocolate Variation: Use different types of chocolate, like dark, milk, or white, as desired.
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Kneading the dough: Take care not to over-work the dough, or it will be tough.
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Chill time: The dough needs to chill to help with the buttery flavor and to give the gluten time to relax.
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Cookie Dough: If you have too much dough, you can freeze the rest for later.
- Prep Time: 45 minutes (if making croissant dough from scratch, add 2-3 hours for chilling.)
- Cook Time: 18-22 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: Fusion, American-French
Nutrition
- Serving Size: 1 crookie
- Calories: 350-450
- Sugar: 20-30g
- Sodium: 200-300mg
- Fat: 20-28g
- Saturated Fat: 12-18g
- Unsaturated Fat: 6-10g
- Trans Fat: 0-1g
- Carbohydrates: 40-50g
- Fiber: 1-2g
- Protein: 5-7g
- Cholesterol: 50-80mg
Keywords: Crookies, Croissant, Cookie, Chocolate, Hybrid Pastry, Baked Goods, Dessert, Pastry