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Chocolate-filled churro cookies are like your favorite fair treat flipped into a sweet, chewy cookie—crisp on the outside, soft and plush in the middle, with a splash of cinnamon sugar and a surprise puddle of melty chocolate tucked inside. It's all that churro goodness, baked simple right in your kitchen for chocoholics who want churros but don't wanna fry.
When I baked these for the first time, I jammed some chocolate into every dough ball hoping to surprise my niece. She went wild for them and now they vanish instantly whenever I pull a batch from the oven.
Fabulous Ingredients
- Semi sweet chocolate bars: Grab a good quality bar and chop it up so it melts evenly and tastes super rich
- White granulated sugar and extra cinnamon: Roll each cookie in this mix for crunchy edges and a big cinnamon hit
- Ground cinnamon: Packs every bite with a churro bang, so get the fresh strong stuff
- Cornstarch: Makes the cookies puff up and the centers pillowy-soft
- Salt: Knocks back the sweetness and amps up the cinnamon
- Baking soda: Fluffs the dough so your cookies aren't flat
- All purpose flour: Classic base, just be sure it's not packed down or your cookies will get tough
- Large eggs: Holds the dough together for that chewy texture
- Pure vanilla extract: Adds warm background flavor—real vanilla's worth it
- Brown sugar: Makes the cookies moist and adds a touch of caramel flavor; white sugar keeps them sweet
- Unsalted butter: Use it slightly chilled for thick, buttery cookies that don't spread everywhere
Step-by-Step Directions
- Double Dip in Sugar:
- When the cookies finish up in the oven, leave them on the sheet, then roll again in cinnamon sugar for an extra hit of sparkle and crunch. Set aside to cool so they don’t fall apart.
- Bake Those Cookies:
- Put cookies a few inches apart on lined trays and slide into a 350°F oven. Watch for golden-brown edges—soft centers mean gooey goodness inside.
- Cinnamon Sugar Time:
- Mix up cinnamon and sugar, then toss every dough ball in this mix till coated. For even better texture, pop them in the fridge again for half an hour.
- Stuff and Shape:
- Scoop dough, flatten each piece, stuff with loads of chocolate, then wrap dough around so no chocolate sneaks out. Roll into a ball.
- Chill the Dough:
- Stick the dough in your fridge for 30 minutes—it helps when scooping and shaping. If it’s sticky, put in the freezer for 15 more.
- Add Dry Mix In:
- Dump the flour mix into the creamed sugar. Beat on low just until the flour disappears—don't go overboard.
- Whip Butter and Sugars:
- Beat the almost-cold butter with sugars on high for about 2 minutes until it’s light and fluffy. Scrape the sides, toss in vanilla and eggs, then whip till it’s totally mixed.
- Mix Your Dry Stuff:
- Whisk flour, cornstarch, baking soda, cinnamon, and salt together until it all looks the same—no clumps left.
- Get Butter Ready:
- Take your butter out and leave it for almost an hour—cold, but not rock hard. This keeps cookies thick and tall once baked.
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I go wild for the cinnamon—one batch and the whole room smells like a street market. It hits all those childhood memories of grabbing churros with my family. Best kitchen fragrance ever!
Smart Storage Tricks
Slip the cookies into an airtight box and stash at room temp up to four days. Want melted centers? Zap for 10 seconds in the microwave. You can also freeze raw dough balls for a couple months—bake 'em from frozen and just tack on a minute or two to the oven time.
Swaps That Work
No semi sweet bars? Dark or milk chocolate works fine, whatever's hanging out in your pantry. If you’re out of cinnamon, try mixing in a sprinkle of cardamom for a fun twist. No cornstarch? Just add half a spoonful more flour to keep the cookies puffy and soft.
Serving Ideas
These cookies are awesome slightly warm with coffee or icy milk. Dress them up for a party with chocolate drizzled over or serve up a mound of whipped cream for dunking.
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Churro Cookies: Past and Present
This treat is all about the churro vibes from Spain and Mexico, with cinnamon sugar flair packed into a fun-to-eat cookie you can bake at home. Churros have been around forever—Spanish shepherds made them first. Now you get all that flavor, no frying needed and perfect for sharing.
FAQs About the Recipe
- → Which chocolate should I put inside?
Chop up some dark or semi-sweet chocolate bars—those melt the best and give you that amazing gooey center. The fancier the chocolate, the better your cookies turn out!
- → How can I get that churro-like crunch?
Coat the dough balls in cinnamon sugar both before baking and again once they’re hot from the oven. That’s the secret to churro-like flavor and bite.
- → How do I stop cookies from getting flat?
Let your dough chill well before baking. Weigh or carefully measure out each cookie so they bake at the same pace and keep their shape.
- → Can these cookies be prepped in advance?
You bet! Shape and stuff the dough, stash them in the freezer, then bake from frozen. Just toss on a couple extra minutes in the oven.
- → What’s the best way to keep these cookies fresh?
Pop cooled cookies in an airtight tub and store on the counter for a few days. Or freeze some to save them even longer!