Crookie
Ingredients
Croissant dough
all-purpose flour (cold)
250 g
unsalted butter (cold)
200 g
whole milk (cold)
120 ml
active dry yeast
7 g
granulated sugar
25 g
salt
5 g
Cookie dough
unsalted butter (softened)
115 g
brown sugar
100 g
granulated sugar
50 g
large egg
1 piece
vanilla extract
5 ml
all-purpose flour
180 g
baking soda
3 g
salt
3 g
chocolate chips
150 g
Instructions
Prepare croissant dough
Mix yeast with warm milk and sugar, then combine with flour, salt and cold butter to create laminated dough.
Laminate and chill croissant dough
Roll and fold the dough with butter layers, then refrigerate for 1 hour.
Prepare cookie dough
Cream butter with sugars, add egg and vanilla, then fold in dry ingredients and chocolate chips.
Assemble crookies
Roll croissant dough into rectangles, place cookie dough in the center, fold and seal edges.
Proof and bake
Allow assembled crookies to proof for 30 minutes, then bake at 190°C until golden brown.
Original recipe
Storage
Best enjoyed warm. Store in airtight container. Reheat to restore flakiness.
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