What is the best way to store these cookies?

Allow the cookies to completely cool before storing. When ready to store, place the cookies in an airtight container on the counter for up to 4 days. To freeze, place parchment paper between each cookie to prevent them from getting stuck together. Freeze up to 2 months. When ready to enjoy after freezing, allow to thaw, then to get the center to melt again, pop a cookie in the microwave for 5-10 seconds.

Why is my dough dry and crumbly?

This can be a result of using too much flour. This can happen if you are measuring with cups and not properly spooning and leveling your flour. If you are scooping your measuring cup straight into the flour, this can make the flour more compact and less aerated, which means you end up adding too much flour to the recipe.

Can I make some ingredient swaps?

Swap at your own risk. This recipe was developed with the ingredients listed. Ingredient weights and how the ingredients interact have been accounted for. To get an idea of what issues can occur when certain ingredients are changed or manipulated, I recommend you watch this video .

I followed the recipe exactly and my results did not come out the same. Why did that happen?

Baking is truly a science, and even when it comes to a lot of developed recipes by different recipe developers, recipe fails can be a matter of technique or even elevation. For example, if you over cream your butter and sugar , the butter can separate and lead to a very greasy cookie. Another example comes with altitude. I am located closer to sea level. If you are baking at a much higher elevation you may need to adjust your flour, sugar, and liquids to compensate for the differences in elevation. I like to reference The Baker’s Appendix, and highly recommend if you are needing help with conversions and making needed adjustments.

Churro Cookies

Description

A cinnamon sugar dusted churro cookie stuffed with a melted chocolate center. Completely egg and dairy-free, but still packed with nostalgic flavor.

Ingredients

Scale

Churro Cookies

113g room temperature plant-based butter, salted
70g light brown sugar, 1/3 cup packed
55g granulated sugar, 1/4 cup
60g room temperature plain unsweetened plant-based yogurt, 4 tbsp
2 tsp vanilla paste or extract
1 tsp espresso powder or instant espresso (optional)
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
180g all-purpose flour, 1 1/3 cup plus 1 tbsp
100g dark chocolate bar, broken or chopped into 18 squares

Cinnamon Sugar Coating

55g granulated sugar, 1/4 cup
2 tsp ground cinnamon

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Instructions

Add the butter and sugar to a large mixing bowl and use an electric hand mixer to cream the ingredients together until light and fluffy, about 3 minutes.
To the bowl, add the yogurt, vanilla, and espresso powder. Beat the ingredients again for about 1 minute.
To a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet and use a rubber spatula to fold the batter together until just combined.
Cover the bowl and place in the fridge to set for at least 1 hour. Then use a large cookie scoop (1.5 oz/3 tbsp scoop) to portion out the dough onto a parchment lined tray. You should have 9 even scoops.
Place the dough into the freezer to set for 10 minutes while you prep the chocolate bar. You will want to have 2 chocolate squares per each scoop. Then, in a separate small bowl, mix together the sugar and cinnamon and set aside.
Preheat the oven to 350F. Grab a dough ball and lightly flatten it in your palm then carefully curl the edges up like a cup.
Stack 2 squares of chocolate together and place into the middle of the dough. Using your palm bring the sides of the cup up to meet together in the middle then pinch to seal together. Roll the dough ball between your palms to smooth the sides out then repeat with the remaining dough.
Roll each dough ball in the cinnamon sugar mixture until completely coated, then place on a parchment lined baking tray making sure there is about 2 inches of space between each dough ball so they have space to spread.
Bake in the oven on the middle rack for 13 minutes. Tap the pan on a counter once they come out of the oven and then allow the cookies to cool on the baking tray for at least 10 minutes before enjoying.

Notes

Please chill your dough as recommend. Chilling will allow the dough to develop more flavor and help control the spread.

To get the most accurate results, measure your ingredients using a digital scale.

If using cups to measure, make sure to properly spoon and level your flour. This will ensure you get as close to the recommended measured amount if you don’t have access to a scale.

For any leftover cookies, you can get the melted chocolate center again by placing a cookie in the microwave for 5-10 seconds.

If you don’t want to stuff your cookie, feel free to serve the cookie as is or enjoy with a cup of hot chocolate instead.