Crookie (Croissant Cookie)

Ingredients

For the Chocolate Chip Cookie Dough:

• 1½ cups bittersweet chocolate (60% cacao), chopped into ½-inch pieces
• ½ cup milk chocolate, chopped into ½-inch pieces
• ¾ cup cane sugar
• ¾ cup packed light brown sugar
• 1 cup unbleached bread flour, sifted
• 1 cup unbleached all-purpose flour, sifted
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 large eggs, at room temperature
• 1 teaspoon vanilla paste (or vanilla extract)
• ½ teaspoon vanilla extract
• 2 sticks (1 cup) unsalted butter, at room temperature

For the Crookies:

• 8-10 croissants (fresh or day-old)
• Powdered sugar, for dusting

Instructions

Make the Cookie Dough:

1. Prep Your Ingredients Make sure all your ingredients are at room temperature before starting. Take the butter and eggs out of the fridge at least 30-60 minutes before you begin. This is crucial for proper creaming. Preheat your oven to 350°F (175°C) if you plan to bake cookies separately, or skip this if you're only making crookies.
2. Cream the Butter and Sugars In a large bowl using a hand mixer, or in a stand mixer fitted with the paddle attachment, cream together the softened butter, cane sugar, and brown sugar on medium-high speed for 10-12 minutes. Don't rush this step! The mixture should become very light, fluffy, and pale in color, almost doubled in volume. This incorporates air which makes your cookies (and crookies) tender.
3. Add Vanilla and Eggs Add the vanilla paste and vanilla extract to the butter mixture and beat until combined. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture should be smooth and well combined.
4. Combine the Dry Ingredients In a separate large bowl, whisk together the sifted bread flour, sifted all-purpose flour, baking soda, and salt. Add the chopped bittersweet chocolate and milk chocolate pieces and toss to coat them in the flour mixture. This helps prevent the chocolate from sinking to the bottom.
5. Mix the Dough Add the dry ingredient mixture to the butter mixture. Mix on low speed just until the flour starts to disappear, about 30 seconds. Stop the mixer and finish mixing by hand with a wooden spoon or spatula, folding until just combined. Don't overmix or your cookies will be tough. A few streaks of flour are okay.
6. Chill the Dough Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or up to 3 days. This chilling time is essential for developing flavor and preventing excessive spreading.
7. Bring Dough to Room Temperature When you're ready to make crookies (or cookies), remove the dough from the fridge and let it sit at room temperature for about 1 hour until it's soft enough to scoop easily but still cold.

Assemble and Bake the Crookies:

8. Preheat the Oven Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Prepare the Croissants Take each croissant and use a serrated knife to carefully slice it in half horizontally, like you're making a sandwich. Try to keep the layers intact as much as possible.
10. Stuff with Cookie Dough Scoop about 2-3 tablespoons of cookie dough and press it onto the bottom half of the croissant, spreading it out to cover most of the surface. Add another 1-2 tablespoons of cookie dough on top of the croissant before you close it up. Place the top half of the croissant back on, pressing down very gently. The cookie dough will be visible and that's perfect!
11. Bake Place the stuffed croissants on your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the croissant is golden brown and crispy, and the cookie dough is baked through but still soft. The edges of the cookie dough might peek out and get slightly crispy, which is delicious!
12. Dust and Serve Remove from the oven and let cool on the baking sheet for 2-3 minutes. Transfer to a serving plate and dust generously with powdered sugar using a fine-mesh sieve. Serve warm while the cookie dough is still gooey and the croissant is crispy!