Viral Crookie Hybrid Delight (Printable)

Flaky butter pastry enveloping rich, gooey chocolate chip dough for a unique, indulgent treat.

# What You’ll Need:

→ Croissant Dough

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

→ Cookie Filling

02 - 7.7 tbsp unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 1 cup all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 2/3 cup semi-sweet chocolate chips

→ Optional Topping

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

# How-To:

01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
03 - Add the egg and vanilla extract, beating until fully combined.
04 - Gently mix in flour, baking soda, and salt until just combined, then fold in the chocolate chips.
05 - Roll out the croissant dough on a lightly floured surface and cut into 8 triangles as for traditional croissants.
06 - Place a generous tablespoon of cookie dough at the wide end of each triangle, then roll up from the wide end, encasing the filling.
07 - Arrange crookies seam side down on the tray; optionally brush with beaten egg and sprinkle extra chocolate chips on top.
08 - Bake for 18–22 minutes or until golden brown and cooked through.
09 - Let cool for at least 10 minutes to achieve optimal texture.

# Expert Advice:

01 -
  • The contrast between crispy, shattering croissant layers and warm, chewy cookie center hits like two textures you didn't know you needed together.
  • They look impressive enough to serve to guests but genuinely take less time than a homemade croissant from scratch.
02 -
  • Frozen croissant dough is your friend here—thaw it slowly in the fridge, never on the counter, because rushed thawing ruins the lamination and you lose the flaky texture entirely.
  • Don't overfill or the dough will burst open in the oven, and the cookie dough will cook faster than the pastry, leaving you with burned cookie and undercooked croissant.
03 -
  • Room temperature ingredients make all the difference—cold butter won't cream smoothly, and cold eggs won't incorporate cleanly, so take five minutes to let everything sit out.
  • The secret to golden, even browning is placing your tray in the upper-middle rack, not at the very top or bottom where heat distribution is uneven.
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