Flaky Cookie Croissant (Print Version)
# Ingredients:
→ Key Elements
01 -
6 to 8 flaky, rich croissants
→ Dough Preparation
02 -
1 cup of chocolate chunks, chopped from a quality bar
03 -
2 cups all-purpose flour
04 -
1/2 teaspoon of fine salt
05 -
1 teaspoon baking soda
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2 teaspoons of cornstarch
07 -
2 teaspoons of pure vanilla extract
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1 large egg
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1/4 cup white sugar
10 -
3/4 cup firmly packed light brown sugar
11 -
3/4 cup butter (1½ sticks), softened to room temp
# Instructions:
01 -
Attach your mixer’s paddle tool, then beat together the softened butter, white sugar, and brown sugar for around three minutes at medium speed. You’ll see it turn soft, smooth, and fluffy.
02 -
Drizzle in the vanilla and add the egg. Start mixing slowly so nothing flies out, then turn the speed up to medium-high to ensure everything is well-blended.
03 -
Start by tossing in baking soda, salt, and cornstarch. Mix for about 30 seconds. Gradually add the flour, about one cup at a time, until it’s smoothly worked in. Scrape bowl sides if needed.
04 -
Gently fold in the chocolate pieces with a spatula. If easier, mix on low speed until those chocolate chunks are spread evenly through the dough.
05 -
Warm the oven to 350°F (175°C) and prepare a baking tray with parchment paper laid flat on top.
06 -
Take a serrated knife and slice the croissants open along one side, like opening a book. Don’t go all the way through! Place them onto your lined tray.
07 -
Grab a half cup of cookie dough for each croissant. Spread part of the dough inside the open croissant evenly. Then close it back up gently.
08 -
Use the rest of the half cup dough to flatten small patches in your hands. Press these pieces over the croissant tops. Cover both ends and repeat until all are topped.
09 -
Bake your croissant-cookie hybrid (crookies!) for 10-12 minutes. Stop once the top dough turns a soft golden color—don’t wait till it’s dark.
10 -
Let them rest on the tray for a bit, just until warm, and serve. Enjoy their ooey-gooey goodness!
# Notes:
01 -
Le Crookie is a delicious mix of croissant flakiness and that soft, chocolatey cookie texture—straight from Paris trends!
02 -
Your results will turn out even better if you use fresh croissants and chop chocolate yourself instead of grabbing pre-packaged chips.