Viral Crookie Hybrid Delight (Printable Version)

A flaky croissant encases a gooey chocolate chip dough for an irresistible fusion delight.

# Components:

→ Croissant Dough

01 - 1 sheet (about 8.8 oz) ready-made all-butter puff pastry or croissant dough, thawed if frozen

→ Cookie Filling

02 - 3.9 oz unsalted butter, softened
03 - 3.5 oz light brown sugar
04 - 1.8 oz granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 5.3 oz all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 3.5 oz semi-sweet chocolate chips

→ Optional Topping

11 - 1 egg, beaten (for egg wash)
12 - Extra semi-sweet chocolate chips for garnish

# Directions:

01 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
03 - Beat in the egg and vanilla extract until fully combined.
04 - Mix in the all-purpose flour, baking soda, and salt until just incorporated. Gently fold in the semi-sweet chocolate chips.
05 - Roll out the croissant dough on a lightly floured surface. Cut into 8 triangles, similar to traditional croissant shapes.
06 - Place a generous tablespoon of cookie dough at the wide end of each triangle. Roll each triangle up starting from the wide end, encasing the cookie dough inside.
07 - Place the crookies seam side down on the prepared baking tray. Brush with beaten egg wash if desired and sprinkle with extra chocolate chips.
08 - Bake for 18 to 22 minutes or until the croissant dough is golden brown and cooked through.
09 - Allow to cool for at least 10 minutes prior to serving to achieve the best texture.

# Expert Tips:

01 -
  • The contrast between crispy, laminated croissant layers and soft, melting cookie center is genuinely addictive.
  • It looks impressive enough to serve guests but comes together faster than you'd expect.
  • Warm from the oven with a cup of coffee, these make even ordinary mornings feel a little fancy.
02 -
  • Don't skip the cooling time, no matter how impatient you are; biting into a crookie straight from the oven will burn your mouth and the filling will be soup.
  • If your pastry starts looking too dark before the center is cooked, loosely tent it with foil for the remaining time.
03 -
  • For a nutty twist that surprised me pleasantly, chop hazelnuts or walnuts and fold them into the cookie dough alongside the chocolate chips.
  • Keep your pastry cold throughout preparation; warm pastry loses its layers and becomes greasy rather than crispy.
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