Cookie Croissant Recipe 🍪🥐 Decadently Buttery, Flaky & Gooey!

Video Description

Also known as a crookie, this cookie croissant recipe is a luxurious fusion of a croissant and a chocolate chip cookie. Full recipe: https://www.cozymeal.com/recipes/r/cookie-croissant Ingredients Servings: 4 1½ cups all-purpose flour, see notes 1 ¾ cup unsalted butter, softened ½ cup granulated sugar ¼ cup dark brown sugar 1 large pasteurized egg, see notes 2 2 tbsp. heavy cream ½ teaspoon baking soda ½ teaspoon kosher salt, see notes 3 1 teaspoon vanilla extract 1¼ cups mini chocolate chips 4-6 croissants powdered sugar, for sprinkling Directions 13 Steps | 75 Minutes Instructions: Step 1 Toast the flour for the croissant cookie dough. Preheat oven to 325˚F. Line a sheet pan with aluminum foil. Spread flour evenly on the sheet pan and toast in the oven for about 10 minutes, stirring halfway. The flour should be lightly browned and a nutty aroma should appear. Remove and completely cool the flour before use, about 10 minutes. Step 2 Prepare the cookie dough. In a mixing bowl with an electric mixer, beat the unsalted butter, granulated sugar and dark brown sugar together until light and fluffy, about 3-4 minutes. Step 3 Add the pasteurized egg and mix until combined. Step 4 Stir in the heavy cream and the vanilla extract. Step 5 Add the toasted all-purpose flour, baking soda and kosher salt. Stir until just combined. Step 6 Add the mini chocolate chips and stir until well combined. Step 7 On a piece of plastic wrap, place the cookie dough and roll into a two-inch thick log. Twist the ends to form a tight seal. Refrigerate until chilled, about 30-60 minutes. Step 8 Preheat the oven to 350°F. Line a baking sheet with parchment paper. Carefully cut the croissant horizontally, ensuring it remains attached on one side. Step 9 Slice ¼-½ inch thick rounds off of the chilled cookie log. Step 10 Place on the bottom half of the croissant, spreading it slightly so the entire bottom half of the croissant is covered. Step 11 Sandwich the croissant with the top half. Top with a slice of the cookie log on top, spreading it slightly so that the center of the croissant is covered with cookie dough. Repeat with the remaining croissants. Step 12 Bake the cookie croissant for 10-15 minutes until the crookie is golden brown on top. For a gooier center, bake closer to 10 minutes and for a firmer cookie center, bake closer to 15 minutes. Step 13 Let the crookie (croissant cookie) cool for 5-10 minutes. Dust with powdered sugar and serve warm. Enjoy! Notes: 1. This cookie dough recipe uses a dough that can be eaten raw because of the molten interior. Because of this, the flour needs to be toasted to kill any pathogens, such as salmonella. 2. It is important to use a pasteurized egg so that the cookie dough is safe to eat raw. 3. This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly. Discover Similar Recipes https://www.cozymeal.com/recipes/r/smores-cookies https://www.cozymeal.com/recipes/r/coffee-cake-cookies https://www.cozymeal.com/recipes/r/matcha-cookies https://www.cozymeal.com/recipes/r/toffee-chocolate-chip-cookies Follow Cozymeal YOUTUBE: https://www.youtube.com/@CozymealStudios INSTAGRAM: https://www.instagram.com/cozymeal/ FACEBOOK: https://www.facebook.com/cozymeal/ TWITTER: https://twitter.com/TheCozymeal #cozymeal #cookiecroissant #cookiecroissantrecipe #crookie #dessertrecipe