Crookie (Croissant Cookie)

Make the cookie dough: Beat softened butter with both sugars using an electric mixer or stand mixer on medium-high speed for 3-4 minutes until pale, light, and fluffy — this is crucial for texture. Add eggs one at a time, beating 30 seconds after each. Add vanilla and mix. In a separate bowl, whisk flour, baking soda, and salt. Add flour mixture to butter mixture and fold gently with a spatula until just combined — do not overmix. Fold in chocolate chips. The dough will be soft and slightly sticky.

About 12 min

Chill the dough: Cover the dough tightly and refrigerate for at least 45 minutes (up to 72 hours — overnight is ideal). Chilling is essential: it prevents the dough from spreading too fast in the oven and intensifies the flavour. The cold dough also stays gooey in the centre when baked inside the croissant.

About 45 min

Prep for baking: Preheat oven to 200°C (390°F) fan / 220°C conventional. Line a large baking tray with parchment paper. Using a serrated bread knife, slice each croissant horizontally, leaving a hinge at the back (like a hotdog bun) — do not cut all the way through.

About 5 min

Fill the crookies: Take a generous scoop of chilled cookie dough (about 60g per croissant, roughly the size of a golf ball) and press it firmly inside each croissant, spreading it into the bottom half. Add another smaller scoop on top of the croissant, pressing it onto the surface. The dough should be overflowing slightly — do not be shy here, the excess caramelises and creates the signature crinkly edges.

About 5 min

Bake: Place filled crookies on the prepared tray with space between each. Sprinkle flaky sea salt over the exposed cookie dough on top. Bake for 15-18 minutes until the croissant is deep golden brown and caramelised, and the cookie dough on top is set with crinkled edges but still slightly soft to the touch. Watch closely — ovens vary. The inside cookie dough should remain molten and gooey.

About 18 min

Rest and serve: Allow the crookies to cool on the tray for 5-8 minutes before serving (the cookie dough inside is molten and needs to set slightly). Serve warm. The interior should be like a warm, gooey cookie centre surrounded by shatteringly crisp, caramelised croissant layers. Best eaten on the same day, ideally within 2 hours of baking. Reheat at 180°C for 5 minutes if made ahead.

About 5 min