Description

Experience the ultimate pastry hybrid with these Le Crookie Cookie Croissants! Flaky, buttery croissant dough wrapped around a gooey chocolate chip cookie center creates an irresistible treat that combines the best of both worlds. Perfect for special breakfasts, brunch gatherings, or anytime you crave an extraordinary sweet indulgence. These show-stopping pastries will impress both your family and guests with their beautiful appearance and unforgettable taste.

Ingredients

Scale

For the Croissant Dough:

2¼ teaspoons (1 packet) active dry yeast
¼ cup warm whole milk (about 110°F)
2 teaspoons granulated sugar
2¼ cups all-purpose flour, plus extra for dusting
½ teaspoon fine sea salt
¼ cup unsalted butter, melted
¾ cup cold unsalted butter (for laminating), cut into thin slices

For the Cookie Filling:

½ cup (1 stick) unsalted butter, room temperature
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 cup semi-sweet chocolate chips

For Finishing:

1 large egg, beaten (egg wash)
Turbinado sugar, for sprinkling (optional)

Instructions

Bloom the Yeast: In a small bowl, stir together the warm milk, sugar, and yeast. Let it sit until foamy, about 5-7 minutes.
Make the Dough: In a large bowl, whisk the flour and salt. Pour in the melted butter and the bloomed yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes, until smooth and elastic. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Laminate the Dough: On a lightly floured counter, roll the chilled dough into a 12×8-inch rectangle. Arrange the cold butter slices over 2/3 of the dough. Fold the unbuttered third over the center, then fold the remaining third on top like a letter. Rotate 90°, roll again to 12×8″, and repeat the fold. Wrap and chill for 30 minutes. Repeat this roll-fold-chill process one more time for six total layers.
Prep the Cookie Dough: In a medium bowl, cream the room-temperature butter and both sugars until light and fluffy (about 2-3 minutes). Beat in the egg yolk and vanilla. In a separate bowl, whisk the flour, baking soda, and salt; gradually add to the butter mixture until just combined. Fold in the chocolate chips. Scoop 8 tablespoon-sized balls onto a parchment-lined tray, flatten slightly, and chill until firm (10-15 minutes).
Shape the Crookies: After your dough’s final chill, roll it to a 14×10-inch rectangle. Cut into 8 equal rectangles (about 5×3½ inches each). Place one chilled cookie round in the center of each. Fold the long sides of dough over the cookie, pinching edges to seal. Tuck the ends under to create a croissant-like shape, and place seam-side down on a parchment-lined baking sheet.
Proof & Egg-Wash: Loosely cover the crookies with plastic wrap and let them proof at room temp for 45-60 minutes, until puffy. Preheat your oven to 375°F. Brush each crookie with the beaten egg and, if desired, sprinkle a pinch of turbinado sugar on top.
Bake & Enjoy: Bake for 15-18 minutes, rotating halfway, until golden brown and the cookie center is just set. Let cool 5 minutes on the sheet, then transfer to a rack. Serve warm so that cookie center is still delightfully gooey!

Notes

For best results, ensure all refrigerated ingredients are properly chilled before beginning the lamination process.
The key to flaky layers is to work quickly when handling the dough to prevent the butter from melting.
If the dough becomes too soft at any point during lamination, return it to the refrigerator for 15 minutes before continuing.
For a make-ahead option, you can prepare the crookies through step 5, then refrigerate overnight. Allow to come to room temperature and complete proofing before baking.
These pastries are best enjoyed the day they’re made, but can be stored in an airtight container for up to 2 days and reheated for 5 minutes in a 325°F oven.
For a flavor variation, try adding ½ teaspoon of cinnamon to the cookie dough or substituting dark chocolate chunks for the chocolate chips.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: French-American Fusion

Nutrition

Serving Size: 1 crookie
Calories: 485
Sugar: 23g
Sodium: 210mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg

Keywords: Le Crookie Cookie Croissant, chocolate chip cookie croissant, pastry hybrid, croissant recipe, gourmet breakfast, cookie filled croissant, laminated pastry, French-American dessert