Le Crookie – Viral Cookie Croissant from Paris with Sourdough

Today I have a little experiment for you. On the one hand, it’s an unusual combination of ingredients and on the other, I want to see if TikTok trends might appeal to the rest of the internet. If you’ve been on social media in the last few weeks, you’ve probably stumbled across crookies a few times. And well, I gave them a try – the sourdough version, of course – and what can I say: they were delicious!

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What are crookies?

Crookies are a combination of chocolate chip cookies and croissants. The concept is similar to the classic almond croissant. The original comes from the Boulangerie Louvard in Rue de Châteaudun in Paris and has since become an internet hype. In the French bakery, the cookie croissant costs between five and seven euros. If that’s too much for you or you don’t have a trip to Paris planned in the near future, then you should definitely try this recipe at home! In my opinion, the hype is definitely justified!

Stale croissants are filled and baked a second time. Instead of frangipane, this recipe uses cookie dough. Baking makes the cookie dough crispy on the top and soft and chewy in the center. If you use my recipes for croissants and cookies, you can even bake the crookies in vegan version.

Homemade sourdough croissants

Of course, you can also bake the crookies with store-bought croissants. But if you have the time and energy, I would definitely recommend baking fresh sourdough croissants yourself. You can find a croissant recipe with poolish and a recipe for croissants without yeast on the blog.

The sourdough cookie filling

The original Crookies in Paris are filled with a classic chocolate chip cookie dough. That’s why I opted for this in my sourdough version. However, I could also imagine the crookies with a chocolate cookie or snickerdoodle filling, for example.

Chewy chocolate chip cookies with sourdough - easy and vegan

You need these ingredients for six crookies

  • Croissants, bought or homemade.
  • Wheat flour, all purpose or type 405.
  • Sugar for sweetness
  • Butter: You can also use a vegan alternative. In this case, simply use room temperature butter. If you use normal butter, I would recommend browning it.
  • Baking powder is used as a leavening agent. That’s why you can bake these cookies not only with sourdough starter, but also with sourdough discard.
  • Sourdough starter or sourdough discard: Because this recipe contains an additional leavening agent, it is not important how strong your sourdough starter is. It works just as well with freshly fed sourdough as with starter that has been waiting in the fridge for a week. I feed my sourdough starter with roughly equal parts flour and water. I use a mixture of wheat and rye flour. If you feed your sourdough in a different ratio, you will probably need to adjust the proportion of water in this recipe.
  • Chocolate drops (bake-stable): I prefer to use dark chocolate.
  • Salt and vanilla extract for flavour.

In three steps: How to make the viral cookie croissants

Preparing the sourdough cookie dough

Melt the butter in a pan and simmer until the butter turns light brown. Be careful not to burn the butter. Allow the butter to cool briefly. This step is skipped for vegan butter. Knead all the ingredients to form a dough.

Filling the croissants

Cut the croissants in half lengthways and spread the cookie dough on the underside of the croissants. Place the tops back on the croissants and cover with cookie dough as well.

Bake the crookies until crispy

Preheat the oven to 200 degrees. Bake the cookie croissants for about 12 minutes. The surface should be crispy, but the cookie filling should still be soft and chewy.

Helpful tools – My recommendations

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  • A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
  • A kitchen scale*.
  • A cooling rack* for bread, rolls and waffles.

You can find more product recommendations here.

More croissants and Danish pastries with sourdough

Le Crookie – Virales Cookie Croissant aus Paris mit Sauerteig

Recipe: Le Crookie – Viral Cookie Croissant from Paris with Sourdough

If you’ve been on social media over the last few weeks, you’ve probably come across crookies a few times. And well, I tried them – the sourdough version, of course – and what can I say: they were delicious! Stale croissants are filled and baked a second time. Instead of frangipane, this recipe uses cookie dough. Baking makes the cookie dough crispy on the top and soft and chewy in the center. If you use my recipes for croissants and cookies, you can even bake the crookies in vegan version.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Cookie Croissants, Le Crookie
Cuisine french
Servings 6 Crookies

Ingredients
  

  • 6 Croissants bought or homemade

For the cookie dough

  • 200 g wheat flour all purpose flour or type 405
  • 90 g sugar
  • 125 g butter or a vegan alternative
  • 1 tablespoon vanilla extract
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 150 g sourdough starter
  • 150 g chocolate chips baking stable
  • 1 pinch of salt
  • flaky salt optional

Instructions
 

For the cookie dough

  • Melt the butter in a pan and simmer until the butter turns light brown. Be careful not to burn the butter. Allow the butter to cool briefly. This step is skipped for vegan butter.
  • Knead all the ingredients to form a dough.

For the Crookies

  • Preheat the oven to 200 degrees.
  • Cut the croissants in half lengthways.
    Die Croissants längs halbieren.
  • Spread the cookie dough on the underside of the croissants.
    Den Cookieteig auf der Unterseite der Croissants verteilen.
  • Place the tops back on the croissants and cover with cookie dough as well.
    Den Cookieteig auf der Unterseite der Croissants verteilen.
  • Bake the cookie croissants for about 12 minutes. The surface should be crispy, but the cookie filling should still be soft and chewy.
    Die Cookie-Croissants zirka 12 Minuten backen. Die Oberfläche sollte knusprig sein, aber die Keksfüllung darf noch weich und chewy sein.
Keyword chewy, crispy, with sourdough, with sourdough

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Viral cookie croissant from Paris with sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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