Name: Churro Cookies with Chocolate Filling Recipe
Prep time: 30 min
Cook time: 13 min
Total time: 1 h
Cuisine: American
Ingredients: 6 oz semisweet or bittersweet chocolate bar; ⅔ cup heavy whipping cream; 1 cup unsalted butter (softened); 1 cup light brown sugar (firmly packed); ½ cup granulated sugar; 1 large egg; 1 egg yolk (room temperature preferred); 1 ½ teaspoon vanilla extract; 3 ⅔ cups all-purpose flour; 2 tablespoons cornstarch; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¾ teaspoon table salt; ¼ cup granulated sugar; 2 teaspoons cinnamon

Ingredients

6 oz semisweet or bittersweet chocolate bar

⅔ cup heavy whipping cream

1 cup unsalted butter (softened)

1 cup light brown sugar (firmly packed)

½ cup granulated sugar

1 large egg + 1 egg yolk (room temperature preferred)

1 ½ teaspoon vanilla extract

3 ⅔ cups all-purpose flour

2 tablespoons cornstarch

2 teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon table salt

¼ cup granulated sugar

2 teaspoons cinnamon

Instructions

Step 1: In a microwave-safe bowl, combine chocolate and heavy cream. Microwave on high for 25 seconds, stir well, then microwave another 25 seconds. Whisk until smooth, repeating 10-second intervals if needed. Let cool until firm enough to scoop, refrigerating if desired.

Step 2: Line a plate or small baking sheet with wax paper. Scoop the cooled chocolate into tablespoon-sized dollops (about 15g each) and freeze at least 15 minutes.

Step 3: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Step 4: In a large bowl, cream together butter, light brown sugar, and ½ cup granulated sugar until light and fluffy.

Step 5: Add egg, egg yolk, and vanilla extract. Mix until well combined.

Step 6: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Gradually add dry ingredients to wet in about four parts, stirring until just combined each time.

Step 7: Scoop ¼ cup (about 65g) of dough and roll into a smooth ball. Press a thumb indent into the center. Place one frozen chocolate dollop inside the indent and cover completely with dough. Roll again until smooth and no chocolate shows through.

Step 8: Mix together ¼ cup granulated sugar and 2 teaspoons cinnamon. Roll each dough ball in the cinnamon sugar to coat evenly.

Step 9: Place coated dough balls on a wax paper lined plate and freeze for 10 minutes before baking.

Step 10: Arrange dough balls at least 2 inches (5 cm) apart on prepared baking sheets.

Step 11: Bake for 12–13 minutes, until edges are lightly golden. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. Be careful—chocolate inside will be very hot when cookies are warm.

Tips & Variations

Use a good-quality chocolate bar for a richer, smoother filling.

To speed up chilling times, freeze the chocolate filling and dough balls in the coldest part of your freezer.

For a fun twist, sprinkle some coarse sugar on top before baking for extra crunch.

Swap the cinnamon sugar topping with a mix of cardamom and sugar for a unique flavor.

If you prefer a dairy-free version, substitute butter with plant-based butter and use a dairy-free chocolate.

FAQs

Can I use chocolate chips instead of a chocolate bar?

Yes, you can use chocolate chips, but a chocolate bar melts more smoothly, giving a creamier filling. If using chips, chop them finely before melting.

Why do I need to chill the chocolate filling and dough balls?

Chilling helps the chocolate filling firm up so it retains its shape inside the cookie dough. It also prevents the dough from spreading too much during baking, keeping the cookies soft and thick.