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This pastry brings together the best of both worlds with flaky golden croissants filled with rich chocolate chip cookie dough. The result is a warm chewy center wrapped in buttery crisp layers that feel indulgent yet surprisingly simple to prepare. With only a few ingredients and minimal effort you get a bakery-style dessert perfect for breakfast brunch or a sweet treat anytime.
I first made these for a weekend brunch and watched everyone go silent after the first bite. My Parisian friend said they tasted like something straight from a patisserie.
Ingredients
- Butter croissants: Fresh high quality croissants are key for structure and flavor
- All purpose flour: Gives the cookie dough body and helps it bake evenly
- Unsalted butter: Use softened for a smooth creamy dough base
- Brown sugar: Adds moisture and caramel notes to the cookie center
- Granulated sugar: Balances sweetness and helps crisp the edges
- Egg: Binds the dough and provides richness
- Vanilla extract: Enhances the cookie dough aroma
- Cornstarch: Contributes to a tender chewy texture
- Baking soda: Leavens and helps with spread and browning
- Salt: Balances the sweetness and deepens flavor
- Chocolate chunks: Choose a bar with sixty to seventy percent cacao and chop it yourself for melty pockets
Step-by-Step Instructions
- Prepare the Croissants:
- Let the croissants come to room temperature so they slice cleanly and preheat your oven to three hundred fifty degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
- Make the Cookie Dough:
- In a mixing bowl cream together softened butter with both sugars until fluffy. Mix in the egg and vanilla. In a separate bowl combine flour baking soda cornstarch and salt then stir into the wet mixture. Fold in chocolate chunks evenly.
- Assemble the Crookies:
- Slice each croissant open without cutting all the way through. Gently spread two to three tablespoons of dough inside each one. Do not overfill and keep the dough away from the edges to prevent leaking.
- Bake to Golden Perfection:
- Place filled croissants on the prepared baking sheet leaving space between. Sprinkle lightly with flaky salt if desired. Bake for ten to twelve minutes until the tops are golden and the cookie center is just set but still soft.
- Serve Warm for Best Texture:
- Let crookies rest for five minutes before serving. The contrast between crisp and gooey is best warm. For extra indulgence serve with ice cream or fresh fruit.
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I always make these when family visits and let the kids stuff their own. Their creative versions make every batch fun and different.
Storage Tips
Store leftovers in an airtight container at room temperature for two days or refrigerate for up to five. Reheat in a three hundred degree oven for five minutes to restore texture. You can also freeze unbaked or baked crookies just extend baking by a few minutes if frozen.
Ingredient Substitutions
You can use store bought cookie dough if short on time but soften it slightly for easier spreading. Semi sweet chocolate chips work but chopped chocolate creates better melt and flavor. Gluten free flour blends can be substituted though texture may vary.
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Serving Suggestions
Pair with vanilla bean ice cream for a decadent dessert or serve with strong coffee or espresso for a Parisian cafe vibe. For brunch add fresh berries and whipped cream for a more balanced spread.
Cultural Note
This creation originated in Paris at Maison Louvard where locals lined up for hours. Its viral success spread globally and now you can recreate the magic without leaving home.
Frequently Asked Questions About Recipes
- → Can I use store-bought cookie dough instead of making it from scratch?
Yes, store-bought chocolate chip cookie dough works well. Let it soften slightly before spreading into croissants for easier assembly.
- → How do I store leftover crookies?
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. Reheat before serving.
- → Can I freeze crookies?
Yes. Freeze unbaked or baked crookies. For unbaked, freeze before baking and extend baking time. For baked, thaw and reheat before serving.
- → Are day-old croissants suitable for this?
Yes, day-old croissants are easier to cut and fill. Just ensure they're not too dry or tough for best results.
- → What type of chocolate works best?
Use high-quality chocolate bars (60-70% cacao) chopped by hand. They melt better and create rich chocolate pockets.