Churro Cookies Stuffed Chocolate (Print Version)
# Ingredients:
→ Dough
01 -
1 cup unsalted butter, slightly cold
02 -
1 1/4 cups light or dark brown sugar, packed
03 -
1/4 cup white granulated sugar
04 -
1 teaspoon pure vanilla extract
05 -
2 large eggs
06 -
2 3/4 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
09 -
1 teaspoon cornstarch
10 -
1 1/2 teaspoons ground cinnamon
→ Filling
11 -
8 ounces semi-sweet chocolate bars, chopped
→ Cinnamon Sugar Coating
12 -
1/2 cup white granulated sugar
13 -
1 tablespoon ground cinnamon
# Instructions:
01 -
Let the butter sit at room temperature for 45 minutes to 1 hour until slightly cold but pliable.
02 -
In a bowl, sift together all-purpose flour, baking soda, salt, cornstarch, and ground cinnamon. Set aside.
03 -
In a mixer, beat butter, brown sugar, and granulated sugar on high speed for 2 minutes until creamy. Scrape down the bowl.
04 -
Add vanilla extract and large eggs to the butter mixture. Mix on medium-high speed for 1 minute until fluffy.
05 -
Add sifted dry ingredients to the wet mixture. Mix on low speed until just combined.
06 -
Cover and refrigerate the dough for 30 minutes. If too soft to handle, freeze for an additional 15 minutes.
07 -
Line two baking sheets with parchment paper. Using a 3-ounce scoop, portion the dough. Flatten each ball and place a generous amount of chopped chocolate in the center, then re-shape into a ball.
08 -
Mix granulated sugar and ground cinnamon in a shallow bowl.
09 -
Roll each filled dough ball in the cinnamon sugar mixture. Refrigerate for an additional 30 minutes.
10 -
Preheat oven to 350°F (177°C). Arrange 6 dough balls per sheet and bake for 13 to 15 minutes until edges are lightly golden and centers remain slightly underbaked.
11 -
Let cookies rest on the baking tray for 5 minutes. While still warm, roll each cookie in the remaining cinnamon sugar. Transfer to a wire rack to cool completely.
# Notes:
01 -
Accurately measure flour by spooning into the measuring cup and leveling to avoid dry cookies.
02 -
For high altitude baking, increase flour by 2 tablespoons.