Crookie Croissants with Chocolate Cookie Dough

Prep 20 min·Cook 15 min·Total 35 min·4 crookies·VEGETARIAN·860 kcal

Two halved crookie croissants filled with chocolate cookie dough in a wooden bowl lined with baking paper

Ingredients

For the cookie dough

125 gr (4.4 oz.) soft butter
50 gr (1.8 oz.) sugar
70 gr (2.5 oz.) brown sugar
1 egg
1 tsp vanilla extract
1 tsp cinnamon
175 gr (6.2 oz.) flour
1/2 tsp baking powder
1 pinch salt
75 gr (2.6 oz.) chocolate chips or chopped chocolate

Also

4 croissants (plain butter croissants)
icing sugar for dusting (optional)

Equipment: Baking tray, Baking paper, Hand mixer or whisk, 2 bowls, Dough scraper, Bread knife

Instructions

Make the cookie dough

1.Beat the soft butter with the sugar and the brown sugar until creamy.
2.Add the egg, the vanilla extract and the cinnamon and mix everything well.
3.In a separate bowl combine the flour, baking powder and salt, then stir it into the butter mixture until you have an even dough.
4.Fold in the chocolate chips or the chopped chocolate.

Fill the croissants

1.Preheat the oven to 180°C (356°F) top and bottom heat and line a baking tray with baking paper.
2.Slice the croissants horizontally with a bread knife without cutting all the way through.
3.Put 1 to 2 tablespoons of cookie dough inside each one, depending on the size of the croissant, and fold them shut again.
4.Spread the remaining dough over the tops of the croissants and press it on lightly.

Bake and serve

1.Lay the filled croissants on the prepared tray with space between them.
2.Bake at 180°C (356°F) for about 12 to 15 minutes, until the dough on top is golden and the middle still looks slightly glossy.
3.Let the crookies rest on the tray for 5 minutes so they settle.
4.Dust them with icing sugar if you like and enjoy them lukewarm.

Notes

Tip from my kitchen: a crookie is a rich thing, and it is allowed to be. Here one usually gets shared between two, and with an espresso alongside that is exactly the right amount. If you want it lighter, fill only 1 to 2 tablespoons per croissant, skip the second layer on top and bake the rest of the dough as 6 small cookies on a second tray for 10 minutes at 180°C (356°F). The butter really has to be soft rather than melted, otherwise the dough goes liquid and runs off the croissant. And do not bake the crookies for longer than 15 minutes: the entire appeal is that the crust is crisp while the middle is still soft. They are still good the next day, and 4 minutes at 160°C (320°F) in the oven brings the crunch back.

Nutrition per serving: 860 kcal · 12 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook