Greetings, my beautiful lovelies! It's Emmy, and I'm thrilled to welcome you back to today's video where we're going to make a crookie, a portmanteau of a croissant and a cookie. More specifically, we'll be making a plain butter croissant and a chocolate chip cookie--hence, the crookie. This delightful treat is indeed an actual thing that you can purchase in Paris from Boulangerie Louvard. It's a butter croissant with chocolate chip cookie dough inside and on the outside, similar to an almond croissant but instead of almonds, you've got chocolate chip cookie dough.

I think it goes by other names, but this is what I'm calling it today because I live in the Northeast of the US, and not in Paris, so unfortunately, I won't be able to procure one of these beautiful-sounding croissants. However, I'll be making a somewhat homemade version today using croissants that were made at a local bakery. Now, you can use store-bought cookie dough, but I'm going to go the extra mile and make my own chocolate chip cookie dough because then I'll have extra cookie dough, and we can make cookies later.

So, let's get started! The first thing we need to do is get some croissants. Some people call them croissants, but for this video, I'm going to say both. This morning, I went to the bakery with my husband, had a coffee, picked up some croissants, and apparently, these are even better if they're a day old, a little bit stale. Today, I'm going to be using this cookie dough recipe, and I have a few of these in my journal. 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 have all kinds of recipes in here including this one. As some of you may know, chocolate chip cookies, homemade chocolate chip cookies, are my favorite cookie, and 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, 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, "Can I get away with making these in under 24 hours?" So, when you have the chance to make this recipe, take it! You won't regret it.

Now that we've discussed our favorite chocolate chip cookie recipe and why it's perfect for making crookies, let's move on to the next step. We need some croissants, preferably a day old, a little bit stale. I know what you're thinking: "Why do we need stale croissants?" Well, my lovelies, it turns out that these French bakers have discovered something magical when it comes to their croissant baking process. They've found that by letting the croissants sit for a day or two before using them, they become even more flaky and delicious.

So, today we're going to use this cookie dough recipe, and I'm excited to share with you how I make my own homemade chocolate chip cookie dough from scratch. This is what's inside our cookie dough: unsalted butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, and of course, semi-sweet chocolate chips. Now, let's get started on making this crookie by combining the softened butter with the granulated sugar and a pinch of salt in a large mixing bowl.

"WEBVTTKind: captionsLanguage: en(upbeat music)- 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, aplain butter croissantand a chocolate chipcookie -- hence crookie.I think it goes by other names,but it is an actual thingthat you can purchase in Parisfrom Boulangerie Louvard,and it is a butter croissantthat has chocolate chipcookie dough insideand 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 USand not in Paris,I cannot procure one of thesebeautiful-sounding croissants,but I'm gonna be making asomewhat homemade version todayusing croissants that weremade at a local bakeryand filling it withchocolate chip cookie dough.Now you can use store-bought cookie dough,but I'm gonna go to the extra lengthsto make homemade chocolatechip cookie doughbecause 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 needto do is get some croissants.Some people call them croissants.I'm gonna probably besaying both in this video,but, this morning, I went tothe bakery with my husbandand had a coffee, pickedup some croissants,and apparently these are even betterif their croissants are aday old, a little bit stale.So, today I'm gonna be usingthis cookie dough recipe,and this is my journal.I have a few of these.I write down all the recipesthat I test out and tryso that if I like them, I don't like them,I write notes,and then it makes it relatively easyfor me to go back torecipes I've tried beforeor the ones that I like.It's really great, and I'vebeen doing this for years.I've got all kinds of recipesin here including this one.And, as some of you mayknow, chocolate chip cookies,homemade chocolate chip cookies,are my favorite cookie, favorite.They're actually hardto find, in my opinion,a good version at a bakery.So I'm always lookingfor the best version.There are lots out there,but this one, this oneright here by Tara O'Brady,is my current favorite.Not only does it make a delicious tasting,beautifully texturedchocolate chip cookie,you can make the cookies right away,unlike other cookie recipes,for example, Jacques Torres'sfamous chocolate chip cookieswhich are absolutely sublime.Those require at least a24-hour period of resting,which is well worth it,but (huffs) rarely doI plan 24 hours aheadto make chocolate chip cookies.It's always like, \"Mmm, Ifeel 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 needto do is preheat our oven,which my oven is doingbehind me at 350 degrees.The cookies actually bakea little bit hotter at 360,but since we're making croissants,we're gonna do a littlebit lower temperaturebecause the pastries are already baked.Another reason why I love this recipeis that you don't have to haveroom temperature butter at hand.And rarely do I have the wherewithalto (laughs) plan aheadand have butter sitting onthe counter for my cookiesto 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 thiseither in the microwaveor in a saucepan,and we're gonna warm it upuntil it's almost melted.Another thing I like about thisrecipe, besides the butter,is that you don't needany special equipment.You don't even need one of these.You can just mix this all up by handwith a wooden spoon or a whisk.I like using this kind of bread whiskbecause it's got nice big holes,but you don't even need this.A wooden spoon is fine.No electrical appliances necessary.(microwave beeping)So I think we are there. We are very soft.I'm gonna break up the butter a little bitwith my bread whisk, justto cream it up a little.And then we're going toadd lots of brown sugarand some regular old granulated sugar too.So the amount of brown sugarmakes 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.(egg banging)(egg cracking)Bloop. Thank you, my hands.(mixture squelching)Alrighty.(egg banging)Egg number two.(egg cracking)(mixture squelching)Alrighty. That's our second egg.Scrape things down a bit.I'm gonna add our vanilla. Justa couple of bloops of that.Oh, I love vanilla.All right. That's itfor the wet ingredients.Smells so good.Set that aside for a minute.And now we've got some all-purpose flourto which we're going toadd 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 usuallyuse a little less saltif 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 thisin a couple of batchesjust to make things a little easier.(spoon scraping)Okay. Mostly incorporated.Rest of the flour and dry ingredients.See how easy this comestogether. Dangerously easy.I like to switch hands so Ifeel like I get an even workout.Okay, at this point, I'm going to addan entire bag of chocolate chip cookies.Chocolate chips. Not cookies yet, chips.(chocolate chips clacking)And these are semi sweet.You can use hand choppedchocolate if you like,but, again, when I wantchocolate chip cookies,I usually want them right away, (laughs)and, so, depending onwhat I have in my pantry,I may chop up somesemi-sweet dark chocolateor whatever chocolate I have,but, more often than not, I'mjust gonna grab the chips.So that's it. That's it for our dough.We don't have to rest it. Wedon'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 notesat 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, slightlychewy, classic, buttery.\"Great thickness. Does not overly spread.\"Youngest kid's favorite so far. Star.\"Best part, no restingtime. Bake right away.\"Da-na!So, if we're makingthe cookies themselves,you would dole these out intothree-tablespoon measures,so quite large cookiesand bake them for 10 to 12 minutesand let them sit two minutesbefore attempting to transfer them'cause they are softwhen they first come out.So, the cookie, we're goingto 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 dois cut this in half.(knife sawing)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 doughis gonna be inside the croissant,it's gonna be difficult for it to bake.So, I'm going to be optingto make it a bit thinnerin terms of a layer.I've seen some people putcookie scoops of this inside,and, rather than doing that,I'm going to opt to makeit a little bit flatter.I'm pressing out thecookie 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 presssome 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 upbecause we want tostill see the croissant.Ha, ha, ha, he, he, hmm.Now we're gonna pop these intoa preheated 350 degree ovenand bake them for about 15 minutesor until the cookie is niceand golden on the outside,and the croissant is nice and crisp.And then we're going togive our crookie a taste.I cannot wait. See you in a little bit.(relaxed jazz music)(relaxed upbeat jazz music)Lovelies, the chocolate chipcookie-filled croissant is ready.♪ Haaaaaaaa. ♪(microwave beeping)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 cookiecroissant experimentlook fan-stinkin'-tastic.Look at that.Enormous, puffy, golden, buttery.They both look fantastic.And then inside we've gotmore cookie doughness.Ah-ha-ha-ha-ha-ha-ha.Besides the fact that we are collidingtwo epically delicious items,croissants and chocolate chip cookies,I think a large part ofthis appeal is the crunch,that flaky, cr-ch-ch thing that happenswhen you crush a warmed-up croissant.So let's do some crushing.But let's... Ah, can you hear it?(croissant rustling)Just croissant handling.(croissant rustling)Oh, it smells great.It smells like freshly baked cookies,buttery, but also toastedbuttery croissant.Kind of like a brown butter smell.It smells fantastic.Let's attempt to break it.(croissant scrunching)Wowsers!Look at that!♪ Ooh la la ♪So we've got baked cookie on top.We have a definitely softoozy goozy cookie doughon the inside, but plenty warm.And then it's like allsandwiched in betweenflaky, buttery croissant.♪ Enough said, let's go ♪Itadakimasu!(croissant crackling)Mm-hmm.Mmm.Is that ever decadent?Sublime!There's a lot of cookie dough in therewhich is oozy and gooey,sweet, a little bit grittyfrom the sugar in there,warm, full of chocolate,but then on top you've gotthis beautiful cookie crust,(crust crunching)mm-hmm, that gives youthat very familiar cookie sensationwhen you have a freshlybaked chocolate chip cookie,and you have that light kindof crispness on the outside,and then it's cookie in the middle.You have that on top of the croissant,and then you have thecroissant underneath it,which is this very flaky,tender, light, layered sensation.(crookie crackling)Mm-hmm. (laughs)Mmm! And then it gets all oozy and gooeyonce again inside it.It's really, really fun and decadentin a very delightful, interms of an experience,but also in a tastebud experience as well.It combines two things thatyou're probably familiar within a very surprising way,and I think that has to do withthe combination of textures:chewy crisp cookie, flaky,flaky, buttery layered croissant,and then ooey gooey in the middle.Fan-stinkin'-tastic!It is sweetbut no sweeter than a chocolatechip cookie experienceand not overly heavy.My concern was that, becausewe have butter in the cookie,and because the croissants areof course loaded with butter.I've made a homemade versionof croissants, by the way.You should check out that videoin case (laughs) you wannamake some for yourself.Definitely arduous, but sostinkin' fantastic and satisfyingwhen you actually have yourfinished chocolate croissantin your hand.Anyways, I digress.Combination of two beautiful thingsmakes another beautiful thing.That's not always the case,but, in this case, definitely true.Let's do some more squishing, shall we?(crookie squishing)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 doughand buttery croissant flakes.Happy girl. Happy, happy girl. (laughs)(lips smacking)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. Thethings I do for you. (laughs)Alrighty, my lovelies. There you have it.The crookie.Definitely worth the hype,and definitely worth makingif 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.(bell ringing)Toodle-oo.Take care. Bye!(orchestral music)Do I feel a chocolatechip (burps) cookie burp?Yes, I do. (laughs)\n"