Crookie Recipe

Prepare and chill dough

In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed brown sugar until light and fluffy, about 2–3 minutes with a hand mixer. Add 1 tsp vanilla and 1 large egg; beat until combined. In a separate bowl whisk together 1 3/4 cups all-purpose flour, 1 tbs cornstarch, 1/2 tsp baking soda and 1/2 tsp salt. Gradually add dry ingredients to the butter mixture and mix on low until just combined, scraping the bowl once. Do not overmix. Turn dough onto plastic wrap, flatten into a 1-inch-thick disk, wrap, and refrigerate 30–45 minutes until firm but pliable.

Roll and shape base

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving an overhang for easy removal. Lightly flour a work surface and roll chilled shortbread-like dough into a rectangle about 9x13 inches (or press directly into the pan) and transfer to prepared pan, pressing evenly to form the bottom layer. Chill in fridge while you prepare the cookie layer and filling, about 10 minutes.

Make cookie dough

In a medium bowl, cream 1/2 cup softened unsalted butter with 1/4 cup granulated sugar and 1/2 cup packed brown sugar until smooth, 2–3 minutes. Beat in 1 tsp vanilla and 1 large egg until combined. Whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt in a separate bowl. Fold dry ingredients into wet until just mixed. Stir in 1 cup semisweet chocolate chips.

Top the base

Remove the pan with the chilled shortbread base from the fridge. Break or scoop the cookie dough into rough pieces and press or spread gently over the shortbread base to form an even top layer, leaving small gaps so the filling can come through. The cookie layer should be fairly even but not perfectly smooth—small pockets of filling are desirable.

Prepare filling

In a small bowl, beat together 4 oz softened cream cheese, 2 tbs melted unsalted butter, 2 tbs packed brown sugar and 1/2 tsp ground cinnamon until smooth and spreadable. Taste and adjust sweetness or cinnamon if desired.

Assemble layers

Drop small spoonfuls of the cream cheese filling atop the cookie dough layer across the pan, spacing about 1–2 inches apart. Using a butter knife or small offset spatula, gently swirl each filling dollop into the cookie dough and slightly into the shortbread base so there are marbled pockets of filling throughout. If needed, press cookie dough gently to ensure layers are in contact for even baking.

Bake

Place the assembled pan in the preheated 350°F (175°C) oven and bake for 22–28 minutes, rotating halfway through, until the cookie layer is golden brown at the edges and a toothpick inserted into the cookie portion comes out with a few moist crumbs (avoid reaching the cream cheese pockets). Remove from oven and cool on a wire rack for 20–30 minutes to set.

When nearly cool, lift the Crookie from the pan using the parchment overhang and transfer to a cutting board. If using, sprinkle 1/4 tsp sea salt flakes evenly over the top and dust lightly with 1 tbs powdered sugar. Cut into 12 bars or squares. Allow to cool completely (another 20–30 minutes) so layers slice cleanly. Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days; if refrigerated, bring to room temperature before serving for best texture.