Are The Viral Chocolate Chip Cookie Croissants Up To Hype? | Crookie Recipe

Alrighty, so these have been making the rounds. Born in Paris at Boulangerie Louvard, the croissant filled with chocolate chip cookie dough looks stunning, so let’s make a version at home and see if it’s up to the hype, #emmymade #crookie

This video is not sponsored.

I adapted Tara O’Brady’s chocolate chip cookie recipe: https://www.taraobrady.com/recipes-in-full/2019/5/1/tara-obradys-basic-great-chocolate-chip-cookies

Homemade Croissants: https://www.youtube.com/watch?v=DQin887gkBI&t=2s

My favorite Danish Whisk (Amazon affiliate link): https://amzn.to/3TSmaGQ
Blank journal (Amazon affiliate link): https://amzn.to/3TyitVn

Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Emmymade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop: https://www.amazon.com/shop/emmymadeinjapan

Chapters:
0:00 Introduction
0:21 What is a crookie?
1:43 Tara O’Brady’s recipe.
3:48 Making the cookie dough.
4:10 The Danish whisk.
4:32 Creaming the butter & sugars.
5:39 The dry ingredients.
6:42 The chocolate chips!
8:15 Big croissants.
8:39 Cutting the croissants open.
8:56 Filling the croissants.
9:34 Cookie topping.
9:58 Baking instructions.
11:39 What does it smell like?
11:55 Tearing it open.
12:24 Taste test!

Music courtesy of Audio Network and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “Cuckcoo for Cocoa Puffs!”

– Greetings, my beautiful lovelies. It’s Emmy. How are you? It’s great to see you, and welcome back. Today we’re going to be making a crookie, a portmanteau of a croissant and a cookie. More specifically, a plain butter croissant and a chocolate chip cookie, hence crookie. I think it goes by other names,

But it is an actual thing that you can purchase in Paris from Boulangerie Louvard, and it is a butter croissant that has chocolate chip cookie dough inside and on the outside, kind of similar to an almond croissant, but instead of almonds, you’ve got chocolate chip cookie dough. It sounds absolutely fan-stinkin’-tastic.

So since I live in the Northeast of the US and not in Paris, I cannot procure one of these beautiful-sounding croissants, but I’m gonna be making a somewhat homemade version today using croissants that were made at a local bakery and filling it with chocolate chip cookie dough.

Now you can use store-bought cookie dough, but I’m gonna go to the extra lengths to make homemade chocolate chip cookie dough because then I’ll have extra cookie dough, and we can make cookies later. So let’s go ahead and get started. So, the first thing we need to do is get some croissants.

Some people call them croissants. I’m gonna probably be saying both in this video, but, this morning, I went to the bakery with my husband and had a coffee, picked up some croissants, and apparently these are even better if their croissants are a day old, a little bit stale.

So, today I’m gonna be using this cookie dough recipe, and this is my journal. I have a few of these. I write down all the recipes that I test out and try so that if I like them, I don’t like them, I write notes, and then it makes it relatively easy

For me to go back to recipes I’ve tried before or the ones that I like. It’s really great, and I’ve been doing this for years. I’ve got all kinds of recipes in here including this one. And, as some of you may know, chocolate chip cookies, homemade chocolate chip cookies,

Are my favorite cookie, favorite. They’re actually hard to find, in my opinion, a good version at a bakery. So I’m always looking for the best version. There are lots out there, but this one, this one right here by Tara O’Brady, is my current favorite. Not only does it make a delicious tasting,

Beautifully textured chocolate chip cookie, you can make the cookies right away, unlike other cookie recipes, for example, Jacques Torres’s famous chocolate chip cookies which are absolutely sublime. Those require at least a 24-hour period of resting, which is well worth it, but (huffs) rarely do I plan 24 hours ahead

To make chocolate chip cookies. It’s always like, “Mmm, I feel like something sweet. “Let’s make (laughs) some cookies. And then I think, “Ah, I’m gonna wait 24 hours? “I can make them without waiting 24 hours, “but then I’m not really…” You know what I mean? But this one, no need, and they’re fantastic.

My youngest kid loves these the best. He says these are the best. So, let’s go ahead and make some. So the first thing we need to do is preheat our oven, which my oven is doing behind me at 350 degrees. The cookies actually bake a little bit hotter at 360,

But since we’re making croissants, we’re gonna do a little bit lower temperature because the pastries are already baked. Another reason why I love this recipe is that you don’t have to have room temperature butter at hand. And rarely do I have the wherewithal to (laughs) plan ahead

And have butter sitting on the counter for my cookies to get it at the right temperature. And then I use the whole microwave thing, and it always goes too far. You know what I’m talking about? (laughs) This recipe, you don’t need to do that. So I’ve got butter, lots of it, two sticks,

And I’ve cut it up into half-inch pieces, and we’re going to put this either in the microwave or in a saucepan, and we’re gonna warm it up until it’s almost melted. Another thing I like about this recipe, besides the butter, is that you don’t need any special equipment.

You don’t even need one of these. You can just mix this all up by hand with a wooden spoon or a whisk. I like using this kind of bread whisk because it’s got nice big holes, but you don’t even need this. A wooden spoon is fine. No electrical appliances necessary. So I think we are there. We are very soft. I’m gonna break up the butter a little bit with my bread whisk, just to cream it up a little. And then we’re going to add lots of brown sugar and some regular old granulated sugar too. So the amount of brown sugar

Makes this cookie nice and chewy. Like that! Yet crisp on the edges. Like that, too! Okay, so we are mixing this until smooth. Ah! It smells so good already. Next, add our eggs one at a time. Bloop. Thank you, my hands. Alrighty. Egg number two. Alrighty. That’s our second egg. Scrape things down a bit. I’m gonna add our vanilla. Just a couple of bloops of that. Oh, I love vanilla. All right. That’s it for the wet ingredients. Smells so good. Set that aside for a minute. And now we’ve got some all-purpose flour

To which we’re going to add some baking soda, baking powder, and salt. Oh, that butter was unsalted butter. I often don’t have unsalted butter, so I end up using salted butter, and, in that case, I usually use a little less salt if it requires additional salt. Know what I mean?

Okay. Mixing the dry ingredients together. Now the dry to the wet. I usually like to do this in a couple of batches just to make things a little easier. Okay. Mostly incorporated. Rest of the flour and dry ingredients. See how easy this comes together. Dangerously easy. I like to switch hands so I feel like I get an even workout. Okay, at this point, I’m going to add an entire bag of chocolate chip cookies. Chocolate chips. Not cookies yet, chips. And these are semi sweet. You can use hand chopped chocolate if you like, but, again, when I want chocolate chip cookies, I usually want them right away, (laughs) and, so, depending on what I have in my pantry, I may chop up some semi-sweet dark chocolate or whatever chocolate I have,

But, more often than not, I’m just gonna grab the chips. So that’s it. That’s it for our dough. We don’t have to rest it. We don’t have to do anything. So this makes a total of how many cookies? Oh my gosh! Here, I have notes.

See, I’m not joking when I say I put notes at the end of the recipes I test. So this one I have written here. See down there. I said “NOTES: EXCELLENT!” all in caps. “Well-rounded chocolate chip cookie. “Just crisp, but soft, slightly chewy, classic, buttery. “Great thickness. Does not overly spread.

“Youngest kid’s favorite so far. Star. “Best part, no resting time. Bake right away.” Da-na! So, if we’re making the cookies themselves, you would dole these out into three-tablespoon measures, so quite large cookies and bake them for 10 to 12 minutes and let them sit two minutes before attempting to transfer them

’cause they are soft when they first come out. So, the cookie, we’re going to need some croissants. So I went and bought some. And, oh my! These are large croissants. Look at the size of these, will ya! Oh my goodness! My hand for a reference.

If I put one on my hand, you can’t even see my hand. Incredibly huge. Can’t even see my face. I mean it should be like this, ’cause… All right, back to the croissants. What we’re going to do is cut this in half. Open it up. Oh, ho, ho, ho, that’s beautiful inside. Look at that! Look, it’s a butterfly. So beautiful. Here’s our gorgeous cookie dough. And because the cookie dough is gonna be inside the croissant, it’s gonna be difficult for it to bake. So, I’m going to be opting to make it a bit thinner

In terms of a layer. I’ve seen some people put cookie scoops of this inside, and, rather than doing that, I’m going to opt to make it a little bit flatter. I’m pressing out the cookie dough into a patty, a croissant-shaped patty, and layering it on the inside. Make sure that everyone gets some.

Beautiful. Close that down. Ooh! That’s gonna be delicious. Next we’re gonna take some of this dough, which is great when it’s freshly made, and we’re just gonna press some right on top too, just to give it a little extra panache. Oh ho, ho, ho. This is going to be divine.

But will it be too sweet? Will it be too buttery? That’s what I want to know. Not gonna cover it all up because we want to still see the croissant. Ha, ha, ha, he, he, hmm. Now we’re gonna pop these into a preheated 350 degree oven and bake them for about 15 minutes

Or until the cookie is nice and golden on the outside, and the croissant is nice and crisp. And then we’re going to give our crookie a taste. I cannot wait. See you in a little bit. Lovelies, the chocolate chip cookie-filled croissant is ready. ♪ Haaaaaaaa. ♪ And they look fan-stinkin’-tastic! Look at this! Okay. Look, look, look, look, look, look, look. Amazing, right? Colossally huge. Beautiful. Alrighty, my lovelies. The results of my cookie croissant experiment look fan-stinkin’-tastic. Look at that. Enormous, puffy, golden, buttery. They both look fantastic. And then inside we’ve got more cookie doughness. Ah-ha-ha-ha-ha-ha-ha.

Besides the fact that we are colliding two epically delicious items, croissants and chocolate chip cookies, I think a large part of this appeal is the crunch, that flaky, cr-ch-ch thing that happens when you crush a warmed-up croissant. So let’s do some crushing. But let’s… Ah, can you hear it? Just croissant handling. Oh, it smells great. It smells like freshly baked cookies, buttery, but also toasted buttery croissant. Kind of like a brown butter smell. It smells fantastic. Let’s attempt to break it. Wowsers! Look at that! ♪ Ooh la la ♪ So we’ve got baked cookie on top. We have a definitely soft oozy goozy cookie dough on the inside, but plenty warm. And then it’s like all sandwiched in between flaky, buttery croissant. ♪ Enough said, let’s go ♪ Itadakimasu! Mm-hmm. Mmm. Is that ever decadent? Sublime! There’s a lot of cookie dough in there which is oozy and gooey, sweet, a little bit gritty from the sugar in there, warm, full of chocolate, but then on top you’ve got this beautiful cookie crust, Mm-hmm, that gives you that very familiar cookie sensation when you have a freshly baked chocolate chip cookie, and you have that light kind of crispness on the outside, and then it’s cookie in the middle. You have that on top of the croissant, and then you have the croissant underneath it,

Which is this very flaky, tender, light, layered sensation. Mm-hmm. (laughs) Mmm! And then it gets all oozy and gooey once again inside it. It’s really, really fun and decadent in a very delightful, in terms of an experience, but also in a taste bud experience as well. It combines two things that you’re probably familiar with in a very surprising way,

And I think that has to do with the combination of textures: chewy crisp cookie, flaky, flaky, buttery layered croissant, and then ooey gooey in the middle. Fan-stinkin’-tastic! It is sweet but no sweeter than a chocolate chip cookie experience and not overly heavy. My concern was that, because we have butter in the cookie,

And because the croissants are of course loaded with butter. I’ve made a homemade version of croissants, by the way. You should check out that video in case (laughs) you wanna make some for yourself. Definitely arduous, but so stinkin’ fantastic and satisfying when you actually have your finished chocolate croissant in your hand.

Anyways, I digress. Combination of two beautiful things makes another beautiful thing. That’s not always the case, but, in this case, definitely true. Let’s do some more squishing, shall we? Oh my goodness! (laughs) Look at that! So let me take it apart. So here’s the cookie layer. And then, if I open it up. Where did I have the hinge? And then I open it up. You can see the gooey cookie inside. Oh my gosh! So, so good!

I’m covered in chocolate and cookie dough and buttery croissant flakes. Happy girl. Happy, happy girl. (laughs) Definitely reached my… Okay, one more bite of cookie. Oh my gosh. I can’t! Stop! I’m gonna wash my hands. Alrighty, my lovelies. The things I do for you. (laughs) Alrighty, my lovelies. There you have it. The crookie. Definitely worth the hype, and definitely worth making if you’ve got some leftover croissants.

And, if you don’t, just make the cookies, and you’ll still be quite happy. Alrighty my lovelies. Thanks so much for watching. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media. Like this video. Subscribe.

And I shall see you in the next one. Toodle-oo. Take care. Bye! Do I feel a chocolate chip (burps) cookie burp? Yes, I do. (laughs)