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Cookie Croissant (Le Crookie)

le crookie with cookie dough
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Buttery cookie dough studded with chocolate chunks layered in a flaky croissant topped with cookie dough baked to crunchy golden perfection

Ingredients

Units Scale
  • 4 Croissants
  • 105g Unsalted butter, chilled and cubed (1/2 cup)
  • 50g Granulated sugar (1/4 cup)
  • 75g Brown sugar (1/2 cup 2 tbsp)
  • 170g All purpose flour (1 1/2 cup 2 tbsp)
  • 3 tbsp Cornstarch
  • 1/2 tsp Baking soda
  • 1 Egg
  • 160g Dark chocolate, 40% cocoa, roughly chopped

Instructions

  1. Preheat the oven to 180C/350F
  2. Line a baking tray with parchment paper
  3. Combine butter, sugar, and brown sugar in a bowl, and beat until well combined
  4. Add the eggs and beat until just combined
  5. Add the flour, cornstarch, and baking soda, and beat until the dough begins to come together
  6. Add the chocolate and mix
  7. Slice the croissants in half horizontally, making sure you don't cut the full way through (you should be able to open the croissant up like a book)
  8. Place a scoop of cookie dough in each croissant and use the back of a spoon to spread it out
  9. Close the croissants and place flattened pieces of cookie dough on each side of the croissant
  10. Place the croissants on the prepared baking sheet and bake for 10 minutes, or until the cookie dough is golden brown
  11. Cool for 5 minutes, then enjoy warm!

Find it online: https://zhangcatherine.com/cookie-croissant/