The Crookie Just Became the Hottest New Food On the Internet

What's old is new again - AGAIN! This trend feels a little like when you have to inform your kids that their favorite "new" rap song is actually from a guy called The Notorious B.I.G. Did I just date myself again?

This last week's viral food trend is brought to you by yet another croissant mashup: the crookie. Half-cookie, half-croissant, a BBC report shows that some suave monsieur named Stephane Louvard from Boulangerie Louvard in Paris "invented" this no-doubt deliciously sweet combination in 2022.

So why has it become an internet obsession now? A popular TikTok influencer got a hold of one in late February and it's become a viral sensation ever since. Louvard notes in the article that he's working overtime to keep up with demand, which has increased from 150 crookies to 1,500 a day.

Crookie Claim to Fame

And while I'm sure this crookie business is delightful, I've got to point out that an easy peasy Google search shows that a guy named Nick Chipman - a regular ol' guy from Wisconsin and creator of the Dude Foods food blog - posted his homemade crookie concoction nine years ago in January 2015. And while our dude Nick used store-bought dough for both the croissant and the chocolate chip cookie portions, he seems to be the one that gave birth to the idea - at least on the internet.

How to Make a Crookie

But I digress. Back to the crookie. In its simplest form, a crookie is a layer of gorgeous, flaky croissant dough filled with - you guessed it - chocolate chip cookie dough. Preparation can vary - some rolled and baked together all at once, and others are baked in two stages. Louvard bakes his croissants first, slices them in half, fills them with cookie dough, and then tops them with a little extra cookie dough before giving them a second bake.

I'm a bit of a croissant traditionalist, so I personally love a simple chocolate version with my coffee on a sunny Sunday morning, but I'm game to try this at home. And if I get the opportunity to visit Paris, I'll be sure to visit Monsieur Louvard for his elevated version, as well. Comme c'est délicieux!