Save Last winter, my sister sent me a TikTok of these crookies at midnight, and by noon the next day my kitchen looked like a flour bomb had gone off. The first batch came out lopsided and leaking chocolate, but one bite and I understood why the internet had lost its mind.
I made these for my book club last month, and normally everyone politely nibbles while discussing the book. This time, the crookies disappeared before we even opened chapter one, and someone actually asked if I could bake them for her wedding.
Ingredients
- Puff pastry sheet: All butter matters here because the flavor carries the whole pastry, so do not skimp on quality
- Unsalted butter: Softened to room temperature makes creaming effortless and creates those pretty air pockets
- Light brown sugar: Adds moisture and a deeper caramel flavor that white sugar alone cannot achieve
- Granulated sugar: Provides crisp edges on the cookie portion while balancing the brown sugar
- Egg: Binds everything together and gives the cookie dough its structure
- Vanilla extract: Do not use imitation, the real stuff makes a difference you can taste
- All purpose flour: Creates the cookie dough base without making it too dense or cakey
- Baking soda: Helps the cookie dough puff slightly inside the pastry
- Salt: Balances sweetness and makes chocolate taste more intense
- Semi sweet chocolate chips: Hold their shape while baking and provide pockets of melted chocolate
- Egg wash: Creates that golden bakery shine that makes them look professional
Instructions
- Preheat your oven:
- Get it to 180°C and line a baking tray with parchment paper so nothing sticks later
- Make the cookie dough:
- Cream butter with both sugars until fluffy, then beat in the egg and vanilla until smooth
- Add the dry ingredients:
- Mix in flour, baking soda, and salt just until combined, then fold in the chocolate chips
- Prep the pastry:
- Roll out your dough and cut it into 8 triangles like you are making regular croissants
- Fill and roll:
- Scoop a tablespoon of dough onto the wide end of each triangle and roll up snug
- Get them ready to bake:
- Place them seam side down, brush with egg wash, and add extra chips on top if you want them extra chocolatey
- Bake until golden:
- Put them in for 18 to 22 minutes until they are deep golden brown and cooked through
- Let them cool:
- Wait at least 10 minutes so the cookie sets slightly and does not burn your mouth
Save My dad grabbed one fresh from the oven against my warning and spent the next five minutes fanning his mouth, but he still went back for seconds as soon as it cooled down.
Make Them Your Own
Chopped hazelnuts or walnuts folded into the cookie dough add this amazing crunch that plays so well with the soft pastry.
Serving Suggestions
These are absolute perfection with a hot coffee in the morning or a cold glass of milk for an afternoon treat.
Storage and Reheating
They keep in an airtight container for two days, but honestly, they have never lasted that long in my house. A quick 10 second zap in the microwave brings back that fresh baked magic.
- Freeze unbaked crookies on a tray, then transfer to a bag for up to a month
- Bake frozen ones at 180°C for an extra 3 to 4 minutes
- Their texture is actually better reheated than day old room temperature
Save These crookies are the kind of treat that make people pause and ask what is in them, and the answer is always worth it.
Cooking Guide
- → What dough is used for the base?
All-butter puff pastry or croissant dough provides a flaky, buttery base that contrasts beautifully with the soft filling.
- → How is the filling prepared?
Butter, sugars, egg, vanilla, and flour combine with baking soda and salt to create a soft cookie-like dough studded with chocolate chips.
- → Can nuts be added to the filling?
Yes, chopped hazelnuts or walnuts can be folded into the filling for added crunch and flavor.
- → What baking temperature and time are recommended?
Bake at 180°C (350°F) for 18-22 minutes until golden and cooked through for an ideal texture.
- → How should these treats be served?
Enjoy warm for a gooey center or at room temperature for a firmer bite. They pair well with coffee or cold milk.