This is my absolute favorite chocolate chip cookie recipe! It’s truly the best! The key to take them next level is to use super high quality chocolate. I also have mixed dark and light brown sugar together to get more of a caramel flavor to the base. To add another layer of awesomeness, baste them with a little maple syrup right out of the oven. So stinking good!
I really thought this was going to be croissants made with cookie dough, complete with the layering with butter and pressing process. That would also be interesting!
"Can you hear it? (Toasted, buttery layers crunching) Just croissant handling!" Too funny! "One more bite of cookie. I can't! Stop!" This video made me smile. Now, I know exactly what a crookie is.
I hadn't heard of these before, yet you're the 2nd creator I've seen post a video on them today. As for chocolate chip cookies, I think most of them are great fresh out of the oven, but few are as good once they cool down. Btw I have a Danish whisk too & I should use it more often.
It's definitely not cooked it's more like a filling. Raw cookie dough of course cannot be eaten. As long as the flower gets to 140°for 3 minutes and the eggs reach 160°you can eat that. I think both were accomplished in this cooking method.
100% no. Eating raw cookie dough at home is as good as eating fresh out of the oven cookies. I guess it depends where you are and how you keep your eggs and if you trust your flour….
Hi Emmy, in regards to social influencers who regularly describe an emotional eating experience, you are by far the most eloquent, fluent and descriptive. I would love to see you describe Indian Ice Creams, particularly the kulfi Crown ice cream brand. They are an Indian frozen dessert that are very rich, creamy and infused with many of the aromatic spices that are unique to India. Cheers!
French pastry chefs will be out rioting in the streets seeing this trend I'm sure... :P (and they probably only just stopped after the "Cronut" trend!)
This screams for unbaked Croissant dough and roll the cookie dough into it and bake together. Those croissants are already over baked. What a good idea though yum!
agreed! when clicking on the video, I was sure Emmy would make both the croissants and the "cookies" from scratch. actually surprised she opted for ready-made croissants!
@@hankro1 i wonder if having the cookie dough there would affect the rise of a croissant, especially with all the extra butter? this crookie thing sounds to me like it's borrowing from the idea of an almond croissant -- emmy did say it's supposed to be better with slightly stale croissants!
Sometimes I think it’s funny that people are losing their minds over the fact that a literal cookie topped on a buttery croissant is delicious. Wouldn’t that be….obvious? Haha. Regardless, I loved this video!!!! Em never disappoints.
I agree I really enjoy unique and interesting flavor combinations but the “crookie” doesn’t appeal to me at all. It just seems like it would be too much to enjoy. Too many carbs Frankensteined together
I'd be ok with maybe a topping or filling but both seems too much. Will probably be like a Cronut to me, try once was enough. I love my croissants as they are. Yum
To take an idea from the Yakitate Japan, bake the two components separately, then assemble them with a layer of Nutella between them for maximum flavor?
I bake a lot and when you said the inside cookie part with the sugar being crunchy and from the looks of it, I have to wonder if the cookie dough bakes properly inside the croissant. To me, it just does not look fully baked. I have played back your video a few times and the cookie dough inside does not look fully baked. I looked up the recipe and found that Bakeries who make these do it a little differently that ensure a proper bake: Using a serrated knife, cut open a croissant lengthwise, leaving a "hinge" at the back, and add a couple tablespoons of your favorite homemade or store-bought chocolate chip cookie dough, shut the croissant and bake. Once the inside is mostly cooked, more cookie dough gets added on top and the baked good mashup goes back into the oven one final time to achieve a crispy cookie-shell exterior and warm, gooey, chocolate chip center. Finally, the treat is topped with a dusting of powdered sugar.
I’ve made these and immediately went for the from scratch method. It just seems like using a store bought croissant with cookie dough will result in an overcooked croissant. The crookies I made were amazing, yes it took a long time to make the croissants and the cookies but so worth the effort.
Emmy, on the resting of cookie dough, the major effect is hydration of the starches in the flour. You will get a lot of benefit after even one hour, and about 80% of the maximum after four. The 24 hour rest period in the Jacques Torres recipe is likely a result of professional bakery production scheduling. This is an area in cookie recipes where you can make some adjustments for your own schedule and convenience, within reasonable limits. You might find the cookie recipe in this video benefits from a one hour rest, if you can muster the patience.
Emmy, Saludos from a NJ Yankee living in Southern Mexico. I love making desserts, it's what I started with when I was 12 in 1964. Over the years I enjoy a good challenge and creative ways of solving problems. I think I thought up a good way to have your Jacques Torres ChocoChip cookies and eat them too. Make the dough form it into the individual cookies on a sheet and FREEZE THEM. when frozen you can bag them and keep them in the freezer. Whenever you want them you just bake them from frozen (it will need a few more minutes to defrost). I do this with all my cookies so I have a variety of cookies in the freezer to have whatever I want whenever I want. Hope this is useful. Love your content Emmy you always make my day a bit brighter. Jim
Addendum. Whenever I make homemade cookies I make a double batch so I have extra for freezing....over time one builds up a great variety of favorites and Christmas Cookie extravaganza becomes easy. As does have 3 or 4 different cookies on a cold evening with a hot cup of tea....
A bakery, on the island that I live on, made these, and I had the opportunity to try them. Personally, they’re not for me-but I definitely see the appeal and how some people will enjoy them.
My go-to chocolate chip cookie recipe is from my mom's betty crocker cookbook that she got as a wedding present. They were the recipe we used when I was a kid
Maybe I'm just a hater but I never understood the obsession with raw cookie dough. For me, a fresh baked cookie is 10 times better than raw dough, so why would I eat cookie dough when I could just wait 30 mins and have a fresh baked cookie? It seems like the main appeal of the croissant is that the filling is basically raw cookie dough, so I guess I just don't understand it.
Try using the defrost setting on the microwave to soften butter. Just 10 seconds or so at a time. Sorry, that just doesn't look good to me. Raw, warm cookie dough? Just eat them separately, I say.
I have POTS, which means I need A LOT of salt in my food, so we only have salted butter. I have not noticed a significant difference, in either savory or sweet foods, with having both salted butter and the salt from the recipe. Is there really that much difference in taste with unsalted butter and I am just not noticing?
There can be, every salted butter is different in amount of salt. That's why a lot of baking recipes call for unsalted, that way you have control over the amount of salt. As someone who doesn't consume a lot of salt, I can tell the difference, but since you have a lot of salt all the time, the slight differences might be harder to pick up on.
@@littlemissmel88 Interesting. I never thought to check the salt content in the butter we buy. It makes sense that we are used to more salt, which makes us not notice the taste as much. I wonder if people not used to the extra salt would notice a difference. I will have to ask my sister next time I make brownies or cookies for her.
Those look like Costco croissants! They are ginormous! I wonder, if you bake them openface to start then half way thru, place the top on the bottom? I’m thinking that would allow the cookie to bake a bit more.
I think that I would lean towards the mini croissants but those look absolutely amazing 😊! Thank you so much for sharing and I will definitely be trying that cookie recipe 🤤!
Well I guess I've gotta make this. This is the second video released today by a creator I adore, trying and loving this combo. I wasn't sold on the idea when I first heard it, but now I'm convinced.
I'm studying in France right now and I saw these at the bakery I usually go to, but they offered a "Chookie" (a chocolatine (pain au chocolat) + cookie). Honestly I thought it was a bit too much, but it was a fun experience!
I see it like the croi-nut. It's a gimmick. And it wasn't that good, way overhyped. It'll go away soon. Hearing you talk about chocolate cookies brought me back to the Friend's episode where Monica was going through batches and batches to later realize it was a Nestle Toll House recipe. For me, I'll pass.
Love you and your videos. ❤😊 Never thought of using that utensil for mixing other ‘stuff’. 😅. Love your croissant smile 😂 Chocolate croissants are delicious❣️so that should be super delicious. 😁 A slice of that with some vanilla ice cream, oh yes. 😊
EMMY!!! Can you do a video on Li Hing Mui powder and plums? I LOVE sour and just came upon these Ribon Sour Plum candies from Japan. Heard they were a certain sour plum and I’ve never heard of such. I want to know more!
Emmy; I've been told by a doctor to stay away from gluten Also Emmy: does like 7 videos in a row making nothing but gluten foods 😂😂😂 Seriously though I'd love to see you try to make some gluten free versions of things, if only for your tummy's sake ❤
It just looked like raw cookie dough in the center, to me. Maybe that's the intention? I may try this but I'll cut the croissants in half & do like an open faced sandwich. 🤔
Gotta say, I don’t get it. My husband thought it was kind of dumb but then said,”I mean, I’d eat it.” It looks nauseatingly sweet to me but I don’t like overly sweet desserts. I’d rather just have a chocolate croissant.
Just saw another channel make this. Keen to see how yours go. Hers were very chunky, I think I'd like it more like the toppings they have on almond croissants and not too thick.
In retrospect this seems a lot like a melonpan, which is a sweet bun that has a thin layer of cookie dough on top of it. Granted, this is more just a croissant with a cookie slapped on top of it lol
I hate to be a kill-joy, but did the cookie in the middle get done? It looked raw! I love chocolate chip cookies and croissants but don't think I want them together!
I don't care for the underbaked dough, either. There is plenty of room for that dough to be chewy, but still completely cooked. That said, I was happy to watch her do this, because it confirmed that the center dough doesn't get done.
I get so happy when Emmy's videos pop up on my phone 😂, it's always at just the right time and I sit and watch and get hungry.
It would be fun to try this with mini croissants- a perfect treat to have with coffee!
Oh! There you go!
This!
Great idea! as is, they are much too large. I would also skip the cookie on the outside of the minis.
That sounds far more manageable! Love this idea.
I'm bringing Mini's to a church luncheon in May. I thought of this about a week ago. They'll love them! 😃
This is my absolute favorite chocolate chip cookie recipe! It’s truly the best! The key to take them next level is to use super high quality chocolate. I also have mixed dark and light brown sugar together to get more of a caramel flavor to the base. To add another layer of awesomeness, baste them with a little maple syrup right out of the oven. So stinking good!
With all of your journals prepared, sounds like an "Emmy's Favourites" cookbook is the next logical step !! ??
Yes!!!!
I really thought this was going to be croissants made with cookie dough, complete with the layering with butter and pressing process. That would also be interesting!
Haha me too! I don’t the the dough would behave the same but I’m sure there’s a way!
Too buttery? I didn’t know that was a thing 😂
I know! The only question you ever have to ask is "Could it use more butter"? And the answer is generally "Duh, Of course"..
@@elone3997or garlic!
"Can you hear it? (Toasted, buttery layers crunching) Just croissant handling!" Too funny! "One more bite of cookie. I can't! Stop!" This video made me smile. Now, I know exactly what a crookie is.
I hadn't heard of these before, yet you're the 2nd creator I've seen post a video on them today. As for chocolate chip cookies, I think most of them are great fresh out of the oven, but few are as good once they cool down. Btw I have a Danish whisk too & I should use it more often.
I am so happy to hear that you rarely have the where-with-all to soften butter ahead of time! I have company!
I like to use brown butter and also add a few tablespoons of malted milk powder to my chocolate chip cookies!
That sounds tasty. I love malted milk.
That sounds delicious!
What?! Why have I never heard of that before? Sounds great.
😋
Are we worried at all that the cookie inside isn’t cooked???
It's definitely not cooked it's more like a filling.
Raw cookie dough of course cannot be eaten. As long as the flower gets to 140°for 3 minutes and the eggs reach 160°you can eat that.
I think both were accomplished in this cooking method.
I have eaten raw cookie dough my whole life.. I’ve never understood this more modern fear. 🙄🙄🙄
@SScott-nr9vl thanks for that info!
People drink raw eggs as a source of protein. I really don’t think slightly raw cookie dough is an issue here.
100% no. Eating raw cookie dough at home is as good as eating fresh out of the oven cookies. I guess it depends where you are and how you keep your eggs and if you trust your flour….
My favorite cookies are from Sally's Baking Addiction. They add corn starch to make it super soft and they only need 2 hours in the fridge
This wolf tee has been with us for years!
And I still love it. It's a great colour on her too.
It's super cute
I love that she rewears things! Sustainability is so important :)
You could make edible cookie dough so you don't have to worry about cooking it all the way. Then put it in the oven to melt.
Surprised she wouldn't do this in the first place.😢
I had a little trouble getting past that raw looking center
Hi Emmy, in regards to social influencers who regularly describe an emotional eating experience, you are by far the most eloquent, fluent and descriptive. I would love to see you describe Indian Ice Creams, particularly the kulfi Crown ice cream brand. They are an Indian frozen dessert that are very rich, creamy and infused with many of the aromatic spices that are unique to India. Cheers!
Sounds wonderful!
French pastry chefs will be out rioting in the streets seeing this trend I'm sure... :P
(and they probably only just stopped after the "Cronut" trend!)
And oddly enough the trend started in Paris, France.
This screams for unbaked Croissant dough and roll the cookie dough into it and bake together. Those croissants are already over baked. What a good idea though yum!
agreed! when clicking on the video, I was sure Emmy would make both the croissants and the "cookies" from scratch. actually surprised she opted for ready-made croissants!
That's what I thought it was going to be too
@@hankro1 i wonder if having the cookie dough there would affect the rise of a croissant, especially with all the extra butter? this crookie thing sounds to me like it's borrowing from the idea of an almond croissant -- emmy did say it's supposed to be better with slightly stale croissants!
This looks so tasty a dangerous combo it is i love croissants by themselves or spread some cookie butter on top with a good cup of coffee so good.
My best friend’s 2 favorite things! Think I’m going to have to make these for her birthday coming up since she’s not a cake fan
If you got the really big crescent-shaped ones and squished two together into a circle, you could mount a birthday candle in the middle!
Emmy’s ability to turn a what should be a 2 minute video into a 15 minute video is truly incredible.
Every Emmy video should be at least 15 minutes. The taste description should be 2 minutes ❤
Nothing has made my mouth water more than watching you take a bite of that
Sometimes I think it’s funny that people are losing their minds over the fact that a literal cookie topped on a buttery croissant is delicious. Wouldn’t that be….obvious? Haha. Regardless, I loved this video!!!! Em never disappoints.
I wonder if it would work with the croissants dough you roll yourself, and having the cookie dough rolled in the croissants before baking it.
Exactly!
I work in a bakery, definitely gonna have to try this on a slow day! hahah
Oh, yeah.⚡️
Brown your butter ahead of time and cool it for the BEST chocolate chip cookies EVER!!!!
I'm a chef..... GREAT TIP!❤
Love chocolate chip cookies and love croissants, but not combined. I'm conventional when it comes to croissants.
Oh look folks ! A conservative foodie !!
I agree I really enjoy unique and interesting flavor combinations but the “crookie” doesn’t appeal to me at all. It just seems like it would be too much to enjoy. Too many carbs Frankensteined together
I'd be ok with maybe a topping or filling but both seems too much. Will probably be like a Cronut to me, try once was enough. I love my croissants as they are. Yum
You can just add chocolate to croissants anyways and it’s just as good
You probably LOATHE Cronuts, too. 😂
To take an idea from the Yakitate Japan, bake the two components separately, then assemble them with a layer of Nutella between them for maximum flavor?
sounds & looks so good!! love your channel!🩷🩷
I bake a lot and when you said the inside cookie part with the sugar being crunchy and from the looks of it, I have to wonder if the cookie dough bakes properly inside the croissant. To me, it just does not look fully baked. I have played back your video a few times and the cookie dough inside does not look fully baked. I looked up the recipe and found that Bakeries who make these do it a little differently that ensure a proper bake: Using a serrated knife, cut open a croissant lengthwise, leaving a "hinge" at the back, and add a couple tablespoons of your favorite homemade or store-bought chocolate chip cookie dough, shut the croissant and bake. Once the inside is mostly cooked, more cookie dough gets added on top and the baked good mashup goes back into the oven one final time to achieve a crispy cookie-shell exterior and warm, gooey, chocolate chip center. Finally, the treat is topped with a dusting of powdered sugar.
I’ve made these and immediately went for the from scratch method. It just seems like using a store bought croissant with cookie dough will result in an overcooked croissant. The crookies I made were amazing, yes it took a long time to make the croissants and the cookies but so worth the effort.
Maybe a frozen ready to bake croissant
I would try it 🤷🏼♀️ I love both of those things a little too much 😂 🍪🥐
I love your wolf T-shirt 🐺☺️
Emmy, on the resting of cookie dough, the major effect is hydration of the starches in the flour. You will get a lot of benefit after even one hour, and about 80% of the maximum after four. The 24 hour rest period in the Jacques Torres recipe is likely a result of professional bakery production scheduling. This is an area in cookie recipes where you can make some adjustments for your own schedule and convenience, within reasonable limits. You might find the cookie recipe in this video benefits from a one hour rest, if you can muster the patience.
serotonin instant serotonin watching Emmy make this
Emmy, Saludos from a NJ Yankee living in Southern Mexico. I love making desserts, it's what I started with when I was 12 in 1964. Over the years I enjoy a good challenge and creative ways of solving problems. I think I thought up a good way to have your Jacques Torres ChocoChip cookies and eat them too. Make the dough form it into the individual cookies on a sheet and FREEZE THEM. when frozen you can bag them and keep them in the freezer. Whenever you want them you just bake them from frozen (it will need a few more minutes to defrost). I do this with all my cookies so I have a variety of cookies in the freezer to have whatever I want whenever I want. Hope this is useful. Love your content Emmy you always make my day a bit brighter. Jim
Addendum. Whenever I make homemade cookies I make a double batch so I have extra for freezing....over time one builds up a great variety of favorites and Christmas Cookie extravaganza becomes easy. As does have 3 or 4 different cookies on a cold evening with a hot cup of tea....
I just love all her shirts. 👕 👔 🎽
A bakery, on the island that I live on, made these, and I had the opportunity to try them. Personally, they’re not for me-but I definitely see the appeal and how some people will enjoy them.
I'm not one who likes cookie dough, I don't think this is for me either.
My go-to chocolate chip cookie recipe is from my mom's betty crocker cookbook that she got as a wedding present. They were the recipe we used when I was a kid
Omg, if there’s one person whose opinion I’d want to know about this cookie-croissant hybrid, it’s Emmy!
the closing part was highlarious
Thank you very much.😆
Emmy time for you to publish your journal ❤
I think the inside is not fully cooked
Maybe I'm just a hater but I never understood the obsession with raw cookie dough. For me, a fresh baked cookie is 10 times better than raw dough, so why would I eat cookie dough when I could just wait 30 mins and have a fresh baked cookie? It seems like the main appeal of the croissant is that the filling is basically raw cookie dough, so I guess I just don't understand it.
You bake cookies for 30 minutes?
@@joannevaccaro4087 Preheat plus cooking. Or do you not preheat your oven?
I’ve been seeing these all over & I’ve been curious to try! I definitely trust your taste buds so I’ll be making these tomorrow after church 🤤😍🥐🍪✨
Looks like a fantastic decadence. Almost want to try this with PB&J in the croissant and oatmeal raisin cookie on the outside.
That would be delicious.
Try using the defrost setting on the microwave to soften butter. Just 10 seconds or so at a time.
Sorry, that just doesn't look good to me. Raw, warm cookie dough? Just eat them separately, I say.
havent seen one of your videos in years and of course it would be one about cookies lmao Happy to see youre still around!
I wonder why you didn't get a ready made crasaunt dough like Pillsbury and work the dough into it
I have POTS, which means I need A LOT of salt in my food, so we only have salted butter. I have not noticed a significant difference, in either savory or sweet foods, with having both salted butter and the salt from the recipe. Is there really that much difference in taste with unsalted butter and I am just not noticing?
There can be, every salted butter is different in amount of salt. That's why a lot of baking recipes call for unsalted, that way you have control over the amount of salt. As someone who doesn't consume a lot of salt, I can tell the difference, but since you have a lot of salt all the time, the slight differences might be harder to pick up on.
@@littlemissmel88 Interesting. I never thought to check the salt content in the butter we buy. It makes sense that we are used to more salt, which makes us not notice the taste as much. I wonder if people not used to the extra salt would notice a difference. I will have to ask my sister next time I make brownies or cookies for her.
Love the squishing 😅 squish squish.
What if she baked it open faced - butterfly - cover in cookie butter? Then cooked cookie and more crispness. 😊
Those look like Costco croissants! They are ginormous! I wonder, if you bake them openface to start then half way thru, place the top on the bottom? I’m thinking that would allow the cookie to bake a bit more.
Had these last week a friend made them and oh boy how I loved it. I thought it would be dried out but no how good. Amazing
Calorie overload. Raw cookie dough in the middle. Proof that 2 good things put together doesn't always make a great thing.
My thoughts exactly
Yeah, that raw looking cookie dough caught my eye
What if you did the same but with brownies?! Call them Crownies :0
I think that I would lean towards the mini croissants but those look absolutely amazing 😊! Thank you so much for sharing and I will definitely be trying that cookie recipe 🤤!
Yup. I'm definitely trying this out tomorrow. This looks so, so good!
Second time I've seen this today. Looks delish! Your version came out great (the best I've seen).
I love melon bread. This looks similar, but 100x over the top. Looks amazing.
Well I guess I've gotta make this. This is the second video released today by a creator I adore, trying and loving this combo. I wasn't sold on the idea when I first heard it, but now I'm convinced.
❤ I really want to try these thanks Emmy I always enjoy your videos you're awesome!
I wish the cookie dough in the center was just a bit more baked.
You could totally release your recipes in a book. Just saying... 😇
Bread sandwich. Shortcut version: two slices of brioche of choice, toasted; warm up a cookie of choice and fill the toasted brioche.
Hahaha. I’m 76. When I was about 7 my mum used to make us a biscuit sandwich as a treat …..same sort of thing 70 years ago!!! UK🇬🇧
Hmm. I wouldn't go so far as to say that I'd kick it out of bed, but...maybe one just has to be there, you know?
This is what makes people fat and diabetics..
its still raw
Hi Emmy! 👋
HI!👋
Emmy, every one of your videos brings me so much joy. Thank you for being you. ❤
FOR GOODNESS SAKE TAKE A BITE!!!!THANK YOU!!!😂🤣‼️♥️
I'm studying in France right now and I saw these at the bakery I usually go to, but they offered a "Chookie" (a chocolatine (pain au chocolat) + cookie). Honestly I thought it was a bit too much, but it was a fun experience!
Looks raw 😮
I see it like the croi-nut. It's a gimmick. And it wasn't that good, way overhyped. It'll go away soon.
Hearing you talk about chocolate cookies brought me back to the Friend's episode where Monica was going through batches and batches to later realize it was a Nestle Toll House recipe.
For me, I'll pass.
Love you and your videos. ❤😊 Never thought of using that utensil for mixing other ‘stuff’. 😅. Love your croissant smile 😂
Chocolate croissants are delicious❣️so that should be super delicious. 😁
A slice of that with some vanilla ice cream, oh yes. 😊
Cuckcoo for Cocoa Puffs! I don't like chocolate chip cookies. I do like chocolate croissants. Thanks, Emmy ❣️
Too buttery? Is there such a thing?
Doesn't re-baking the croissants cause them to get overly browned, almost burnt?
it's the same principle as an almond croissant, they hold up surprisingly well against a second bake!
EMMY!!! Can you do a video on Li Hing Mui powder and plums? I LOVE sour and just came upon these Ribon Sour Plum candies from Japan. Heard they were a certain sour plum and I’ve never heard of such. I want to know more!
Me and my 1 year old currently watching this. We love Emmy🥲❤️
Emmy; I've been told by a doctor to stay away from gluten
Also Emmy: does like 7 videos in a row making nothing but gluten foods 😂😂😂
Seriously though I'd love to see you try to make some gluten free versions of things, if only for your tummy's sake ❤
What happens when they get cooled? Must these be eaten warm for them to taste great? Hope Emmy responds.
It just looked like raw cookie dough in the center, to me. Maybe that's the intention? I may try this but I'll cut the croissants in half & do like an open faced sandwich. 🤔
Is it any good when it has cooled?
Yep, dangerously deeeelicious.
Dang those croissants are massive! The French would be appalled. Not everything needs to be bigger!
Gotta say, I don’t get it. My husband thought it was kind of dumb but then said,”I mean, I’d eat it.” It looks nauseatingly sweet to me but I don’t like overly sweet desserts. I’d rather just have a chocolate croissant.
I wonder if you could impregnate some pillsbury crescents with cookie dough to really encookiefie the croissant 🤔
I saw this on @RachhLovesLife, it looked so delicious. Then I saw your picture ❤ Thanks so much for sharing!! Especially your cookie recipe!!
I wondered how fully the interior dough would cook.
That Cookie dough inside the croissant looks raw. Doesn't flour need to be cooked? I'll pass.
Just saw another channel make this. Keen to see how yours go. Hers were very chunky, I think I'd like it more like the toppings they have on almond croissants and not too thick.
Just finished watching, I appreciated your thinner portions.
Find a recipe that you can make then freeze. Then you can cook up a small or large batch of fresh baked cookies whenever.
To me this looks like an abomination. Sorry. But then I don't eat cookie dough in general, so I don't imagine I'd enjoy it in a croissant.
With all of ya Videos from your Channel knows how to keep my “Head on my Shoulders.”😋🍽
In retrospect this seems a lot like a melonpan, which is a sweet bun that has a thin layer of cookie dough on top of it. Granted, this is more just a croissant with a cookie slapped on top of it lol
Rachael Ray mentioned she keeps similar notebooks in her memoir. Taking note!
I don’t care how much I love you, it’s still salmonella uncooked cookie dough 😮
I hate to be a kill-joy, but did the cookie in the middle get done? It looked raw! I love chocolate chip cookies and croissants but don't think I want them together!
I don't care for the underbaked dough, either. There is plenty of room for that dough to be chewy, but still completely cooked.
That said, I was happy to watch her do this, because it confirmed that the center dough doesn't get done.
Thank you for this delicious recipe but I would skip putting the cookie inside the croissant ❤
Question: goal is not to have a baked cookie on the inside? Goey just baked is goal? How do they tatse cool? Better hot?
Same as the Cruffin and the Cronut this one isn’t for me.
A really good croissant is such a great thing on its own, no need to add to it.