Save The first time I saw a crookie on a Parisian Instagram feed, I laughed out loud. What kind of beautiful monster combines croissants and chocolate chip cookies? Three attempts later, standing in my kitchen at midnight with flour everywhere and butter melting on my countertops, I finally understood. The shattering flaky crispness hitting that chewy cookie center changed everything. My roommate wandered in, attracted by the smell, and we ate three warm from the oven while leaning against the counter.
I made these for a friend's birthday brunch last spring and watched skepticism turn into obsession. Someone actually asked if there were more hiding in the kitchen. The best part was pulling them from the oven, that moment when the cookie layer bubbles up through the golden layers like treasure revealing itself. My friend's daughter kept pointing at them and saying magic cookies which honestly feels accurate.
Ingredients
- 250 g all-purpose flour: This base creates structure while remaining tender enough for those signature layers
- 30 g granulated sugar: A touch of sweetness helps the dough brown beautifully without overwhelming the butter
- 1 tsp salt: Don't skip this, it balances the richness and makes all flavors pop
- 7 g instant yeast: Instant yeast gives reliable rise without needing activation time
- 120 ml whole milk lukewarm: The warmth activates yeast while milk adds tenderness
- 1 large egg: Adds structure and richness to the dough base
- 150 g unsalted butter cold: Cold butter is non-negotiable for creating those flaky layers during lamination
- 25 g unsalted butter melted: This mixes into the dough itself for moisture and flavor
- 70 g unsalted butter softened: Room temperature butter creams perfectly with sugars for the cookie layer
- 60 g brown sugar: Creates moisture and chewiness in the cookie portion
- 40 g granulated sugar: Provides crisp edges and structure
- 1 large egg yolk: Extra richness in the cookie layer without making it too wet
- 1 tsp vanilla extract: Pure vanilla makes the cookie portion taste homemade and special
- 120 g all-purpose flour: Just enough to hold the cookie layer together while staying tender
- 1/2 tsp baking soda: Gives the cookie layer lift and spread
- 1/4 tsp salt: Balances sweetness in the cookie dough
- 100 g dark chocolate chips: Dark chocolate cuts through the buttery richness beautifully
Instructions
- Mix your base dough:
- Combine flour, sugar, salt, and yeast in a large bowl, then pour in lukewarm milk, melted butter, and the egg. Mix until it comes together into a soft shaggy dough, then turn onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Shape into a rectangle, wrap tightly, and refrigerate for 30 minutes to relax the gluten.
- Prepare your butter block:
- While dough chills, place cold butter between two sheets of parchment paper and pound it with a rolling pin until pliable but still cold. Roll into an even 15x15 cm square and keep it refrigerated until ready to use.
- First fold and turn:
- Roll chilled dough on a lightly floured surface to 30x15 cm, keeping the edges straight. Place cold butter square in the center and fold dough over from both sides to encase completely. Press edges to seal and roll out to 45x20 cm, then fold into thirds like a letter. Wrap and chill for 30 minutes.
- Second and third folds:
- Roll dough again to 45x20 cm and fold into thirds, then chill for 30 minutes. Repeat this process one more time for a total of three folds, chilling 30 minutes between each. After the final fold, wrap and chill for at least 1 hour until firm.
- Make the cookie dough:
- Beat softened butter with both sugars until light and fluffy, about 3 minutes. Add egg yolk and vanilla, mixing well to combine, then fold in flour, baking soda, and salt just until no streaks remain. Stir in dark chocolate chips, cover, and refrigerate while laminated dough finishes chilling.
- Assemble the layers:
- Roll laminated dough to 30x25 cm rectangle about 6mm thick. Spread cookie dough evenly over surface leaving a 1cm border, then roll tightly from the long side like a jelly roll. Slice into 8 equal rounds and place on parchment-lined baking sheet.
- Proof before baking:
- Cover loosely with plastic wrap and let rise at room temperature for about 1 hour until puffy. They should look slightly puffed but not doubled.
- Bake until golden:
- Preheat oven to 190°C (375°F) and bake crookies for 18 to 20 minutes until deep golden. Cool on wire rack for at least 10 minutes before serving.
Save These became my go-to when I need to impress someone without spending all day decorating. Something about the hybrid nature makes people curious before they even take a bite. I've started making extra dough portions to keep in the freezer, slicing off just a few at a time for those moments when only warm pastries will do.
Understanding Lamination
The process of folding butter into dough creates those signature flaky layers we love in croissants. Each fold multiplies the layers, so by the end you have hundreds of alternating butter and dough layers. When baked, water in the butter turns to steam, puffing each layer apart.
Cookie Dough Spacing
Leaving that 1cm border around the edges prevents cookie dough from oozing out during rolling and baking. It also helps the laminated layers on the exterior puff properly. If some cookie dough escapes, gently press it back in before slicing.
Storage And Reheating
Crookies are absolutely best fresh from the oven but can be stored in an airtight container for up to 2 days. Reheat in a 160°C (325°F) oven for 5 to 7 minutes to refresh the texture and bring back some crispness.
- Freeze unbaked sliced crookies on a baking sheet, then transfer to freezer bags for up to 3 weeks
- Bake frozen crookies directly from the freezer, adding 3 to 5 minutes to baking time
- Never microwave reheated crookies or they will become tough and chewy
Save There's something deeply satisfying about making something that looks so professional coming from your own kitchen. The first time someone asks if you bought these from a bakery, you'll understand why the effort is absolutely worth it.
Recipe Questions & Answers
- → How do I achieve the flaky layers?
Keep the butter cold and fold the dough multiple times with resting periods to develop distinct layers.
- → Can I use different types of chocolate?
Yes, chopped nuts or alternate chocolates like milk or white chocolate can add variety and flavor.
- → What is the best way to proof the dough?
Allow the rolled and sliced pieces to rest covered at room temperature for about one hour before baking.
- → How do I know when it’s fully baked?
Look for a golden brown color and a cooked-through interior after baking about 18–20 minutes at 190°C (375°F).
- → Can this be made ahead of time?
Yes, the croissant layers and cookie dough can be prepared in advance and chilled before assembly and baking.