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.
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.
- 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 cookie croissants for about 12 minutes. The surface should be crispy, but the cookie filling should still be soft and chewy.
