Are you ready for the latest dessert craze that's taking the Internet by storm? Introducing the Crookie! This mouth-watering hybrid pastry combines the best of both worlds - a flaky croissant and a gooey cookie. Picture the sweetness of a cookie perfectly complementing the buttery, flaky goodness of a croissant. If you love cookies or croissants, this innovative dessert is a must-try!
Recipe
The method of making a crookie can be as difficult or as easy as you would want it to be. Depending on your level of expertise, it can either be completely homemade if you prepare the croissants from scratch or semi-homemade if you get some store-bought croissants. In this article, I am sharing the easier version of the recipe with you. Once you have your croissant, all you need to do is prepare your cookie dough. Then, stuff some cookie dough in the croissant and place some on top as well. Once baked, you get a flaky, crunchy croissant with a gooey, warm cookie dough centre and a crispy, sweet cookie shell.
Step-by-step guide
Preparation time - 20 minutes
Baking time - 10 to 15 minutes
Setting time - 5 to 10 minutes
Serves - 4
Ingredients
4 Plain croissants, store-bought
100 gms Butter, room temperature
100 gms Brown sugar
1 Egg
170 gms All-purpose flour
20 gms Cornstarch
1/2 tsp Baking soda
100 gms Chocolate chips
1/2 tsp Vanilla extract, optional
Method
Preheat the oven to 180°C and line a baking tray with a silicone mat or parchment paper.
In a large bowl, combine the butter and brown sugar. Whisk until light and fluffy.
Add the egg to the butter-sugar mixture. Beat it till the egg is completely incorporated.
You can mix that in if you are using vanilla at this stage.
Add the all-purpose flour, cornstarch, and baking powder and fold them in using a whisk first and then a spatula. Do not overmix.
Fold in the chocolate chips in the prepared dough.
Wrap the dough in cling film and place it in the fridge to rest for 15 minutes.
Once the dough is rested, slice the croissant in half horizontally, leaving a hinge at the end. Make sure to cut it only part of the way through.
Place 2 tablespoons of cookie dough in each croissant and spread it evenly using a spatula.
Close the croissants and place more dough (about one tablespoon) on top. Roll it in a shape like the croissant.
Place the cookie croissant in the oven for about 10 to 12 minutes or until the cookie dough turns golden brown.
Once baked, remove the croissants from the oven and let them cool for 5 to 10 minutes. Then, enjoy them warm.
Tips
Do not overmix the cake batter after adding the dry ingredients. Doing so might result in a tough cookie.
You can use a mix of chocolate chunks along with chocolate chips for those gooey, melty pockets of chocolate.
You can use any basic cookie dough to make a crookie. Almost all flavours go well with a plain buttery croissant. Just make sure to use a recipe where the dough does not spread much while baking.
You can serve the crookie as it is or with a scoop of vanilla ice cream on top or sandwiched between the crookie.
You can also top it with some chocolate sauce, caramel, or nuts for a more decadent experience.
You can store them in an airtight container for 2 to 3 days, at room temperature, or in the refrigerator for about 7 to 10 days.
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