Le Crookie: Viral Paris Cookie-Croissant Fusion (Print version)
A warm cookie-stuffed croissant inspired by the viral Paris bakery treat, made with a safer eggless dough and ready in about 20 minutes.
# Ingredients:
For the eggless cookie dough
01 -
1 cup plus 2 tablespoons (140 g) all-purpose flour
02 -
6 tablespoons (85 g) unsalted butter, softened
03 -
1/3 cup (65 g) packed light brown sugar
04 -
2 tablespoons (25 g) granulated sugar
05 -
2 tablespoons milk
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon fine salt
08 -
2/3 cup (115 g) mini chocolate chips
For the crookies
09 -
4 large butter croissants, preferably day-old
10 -
1 tablespoon mini chocolate chips, for topping
11 -
Flaky salt, optional
# Instructions:
01 -
Preheat the oven to 350°F (180°C). Spread the flour on a parchment-lined baking sheet and bake for 5 minutes, then cool completely before using.
02 -
Beat the softened butter, brown sugar, and granulated sugar until creamy. Mix in the milk and vanilla, then stir in the cooled flour, salt, and mini chocolate chips.
03 -
Slice each croissant horizontally like a sandwich. Spread 2-3 tablespoons of cookie dough inside each one, keeping the layer even and not too thick.
04 -
Close the croissants gently. Press small pieces of cookie dough and a few extra mini chips onto the top of each croissant.
05 -
Place the crookies on a parchment-lined sheet pan. Bake at 350°F (180°C) for 9-12 minutes, until the croissants are crisp and the cookie dough is set at the edges but still soft in the center.
06 -
Let the crookies cool on the pan for 5 minutes. Finish with a tiny pinch of flaky salt if using, then serve warm.
# Good to know:
01 -
Best served warm within 10 minutes of baking.
02 -
Use day-old bakery croissants for the crispest texture.
03 -
Heat-treat the flour before mixing because the filling is meant to stay soft.