The crookie in its original Parisian version: an all-butter croissant split open, generously filled with chocolate chip cookie dough, topped with a little more dough, then baked until the center is melted and the surface is golden brown.
Ingredients
- 4 pieces bakery all-butter croissants
- 60 g unsalted butter
- 55 g brown sugar
- 20 g granulated sugar
- 1 piece fresh egg
- 100 g T55 all-purpose flour
- 1/2 tsp baking powder
- 1 pinch fine salt
- 70 g dark chocolate chips
Method
- Take the butter out in advance so it softens while staying cool. Preheat the oven and line a baking sheet with parchment paper.
- Cream the butter with the brown sugar and granulated sugar until smooth. Do not overbeat: the dough should remain dense and not fluffy.
- Gradually mix in the egg until the preparation is smooth. Carefully scrape down the sides of the bowl.
- Add the flour, baking powder, and salt. Mix just until no dry flour remains, without kneading the dough.
- Fold in the chocolate chips, distributing them evenly. Chill the dough briefly if it seems too soft to handle.
- Slice each croissant horizontally as if making a sandwich, without completely separating the two halves.
- Divide most of the cookie dough inside the croissants. Close them gently, then drop small pieces of the remaining dough onto their surface without crushing the layers.
- Arrange the crookies on the baking sheet, spacing them out. Bake until the cookie dough is golden on the edges but still soft in the center.
- Let rest for a few moments on the baking sheet so the dough firms up slightly. Serve while still warm, when the chocolate is melted and the center of the cookie is soft.
Nutrition
Per serving
- Energy
- 559.4 kcal
- Protein
- 5.8 g
- Carbohydrate
- 46.81 g
- Fat
- 39.5 g
- Fibre
- 1.19 g
- Calcium
- 70.1 mg
- Iron
- 0.5 mg
- Magnesium
- 11.02 mg
