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’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.
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!
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.
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!
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.
"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.
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.
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 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!
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 🤤!
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!)
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?
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!
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….
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 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
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 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.
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. 😊
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.
A gray and rainy day here in East Texas and my day is instantly brightened at the sight of a new Emmy video in my UA-cam feed! 😊😄 A few moments of joy is always good for the soul and we have Emmy to thank for providing so much of that in a world that can too often be a sad and upsetting place. Thank you Emmy for making life just that much easier to carry on! 😄😄
I use the soften butter method of pouring boiling water in a cup (I use my pyrex measuring cup), letting it get hot for a minute, and then emptying the cup and setting it over the butter you need to soften. Give it a minute or two and boom, softened!
Please try making a loaf of cake with bread inside. When sliced, each piece shows a checker board of bread and cake, appealing to both taste and eyes. It's my favorite from Taiwanese bakery. Have never seen a recipe for this though. I think you could arrange ropes of bread (already baked) as cake batter is poured into the loaf pan. Use chocolate cake batter for contrast of color. Very cool.
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.
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
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.
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! 😃
I am so happy to hear that you rarely have the where-with-all to soften butter ahead of time! I have company!
With all of your journals prepared, sounds like an "Emmy's Favourites" cookbook is the next logical step !! ??
Yes!!!!
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....
Nothing has made my mouth water more than watching you take a bite of that
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.
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
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 ❤
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!
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 :)
serotonin instant serotonin watching Emmy make this
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.
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.
😋
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, every one of your videos brings me so much joy. Thank you for being you. ❤
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.
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
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!
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 🤤😍🥐🍪✨
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.
"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.
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!
Yup. I'm definitely trying this out tomorrow. This looks so, so good!
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.
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.
Omg, if there’s one person whose opinion I’d want to know about this cookie-croissant hybrid, it’s Emmy!
Me and my 1 year old currently watching this. We love Emmy🥲❤️
I work in a bakery, definitely gonna have to try this on a slow day! hahah
Oh, yeah.⚡️
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!
Love the squishing 😅 squish squish.
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
Emmy’s pigtails and glasses are so iconic😊 the crookies look neat
I love melon bread. This looks similar, but 100x over the top. Looks amazing.
Thank you SO much for showing details of the complete product! You just gained another subscriber. 😊
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 🤤!
Second time I've seen this today. Looks delish! Your version came out great (the best I've seen).
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.
I love your wolf T-shirt 🐺☺️
the closing part was highlarious
Thank you very much.😆
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 really want to try these thanks Emmy I always enjoy your videos you're awesome!
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!
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.
I would try it 🤷🏼♀️ I love both of those things a little too much 😂 🍪🥐
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?
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
Brown your butter ahead of time and cool it for the BEST chocolate chip cookies EVER!!!!
I'm a chef..... GREAT TIP!❤
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!
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….
This looks delicious! 🤤
sounds & looks so good!! love your channel!🩷🩷
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.
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🇬🇧
Emmy that would be something I would buy!
The best of both worlds - savory bread and chocolate chip cookie dough! Heavenly
SO so good!!!!
I'm going to try this. Looks good. Thank You for sharing.
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. 😂
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.
These sound AMAZINGLY DELICIOUS! I think I'm going to have to pick up some croissants!
an idea... a chocolate croissant, with butter and cookie butter. a perfect blend!
Hi Emmy! 👋
HI!👋
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 saw this on @RachhLovesLife, it looked so delicious. Then I saw your picture ❤ Thanks so much for sharing!! Especially your cookie recipe!!
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. 😊
Looks so yummy.
when I first heard about this on the radio I pictured in my head some Pillsbury crescent rolls wrapped around a blob of cookie dough, then baked
Dang those croissants are massive! The French would be appalled. Not everything needs to be bigger!
I wondered how fully the interior dough would cook.
Intresting combination.
Emmy time for you to publish your journal ❤
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.
A gray and rainy day here in East Texas and my day is instantly brightened at the sight of a new Emmy video in my UA-cam feed! 😊😄 A few moments of joy is always good for the soul and we have Emmy to thank for providing so much of that in a world that can too often be a sad and upsetting place. Thank you Emmy for making life just that much easier to carry on! 😄😄
I wonder why you didn't get a ready made crasaunt dough like Pillsbury and work the dough into it
What happens when they get cooled? Must these be eaten warm for them to taste great? Hope Emmy responds.
I use the soften butter method of pouring boiling water in a cup (I use my pyrex measuring cup), letting it get hot for a minute, and then emptying the cup and setting it over the butter you need to soften. Give it a minute or two and boom, softened!
Its more like a Doughsant. It looks delicious
Holy cow, those are big croissants!
While we were watching, we had a thought. Adding a few marshmallows to the inside would be a next level addition!
I’ve never been more jealous that I wasn’t eating a Crookie right now
New inventions. Pretty lite to me. Not too much of chocolate not too much of sweetness.
But its a food of welldone.
I was so excited that I found one of those bread stirring thing at Salvation Army a couple weeks ago!!!
My mom makes chocolate chip cookies with yellow cake mix and they are amazing!
Drop moms recipe please
@@meganthings A box of Betty Crocker super moist yellow cake mix and Nestle semisweet chocolate chips. Best cookies ever!
What if she baked it open faced - butterfly - cover in cookie butter? Then cooked cookie and more crispness. 😊
Please try making a loaf of cake with bread inside. When sliced, each piece shows a checker board of bread and cake, appealing to both taste and eyes. It's my favorite from Taiwanese bakery. Have never seen a recipe for this though. I think you could arrange ropes of bread (already baked) as cake batter is poured into the loaf pan. Use chocolate cake batter for contrast of color. Very cool.
My ad was for ticktock. The ticktock was for a one minute microwaved chocolate chip cookie recipe.
Question: goal is not to have a baked cookie on the inside? Goey just baked is goal? How do they tatse cool? Better hot?
Looks raw 😮
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.
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
Just made them really sweet but delicious
YUMMY!! :D
Omg I saw this in a short and have wanted to try it! I know you will let me know if it's worth trying lol
Is it any good when it has cooled?
Yep, dangerously deeeelicious.
Thank you for this delicious recipe but I would skip putting the cookie inside the croissant ❤
This totally made me want to make chocolate chip cookies. I don't have eggs! 😢 And as you said, when you want cookies, you want them now!
There is no need to do anything to a chocolate chip cookie. It's just perfect the way it is. 🍪
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?
Cuckcoo for Cocoa Puffs! I don't like chocolate chip cookies. I do like chocolate croissants. Thanks, Emmy ❣️
Publish your journal 🤩
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.