Churro Chocolate Chip Cookies
Few things in the dessert world bring me as much joy as a warm churro or a classic chocolate chip cookie. So naturally, I thought: why choose? Enter churro chocolate chip cookies—the ultimate mash-up (Taylor Swift would be proud) that proves two favorites are always better together.
At first bite, you get the familiar comfort of a chocolate chip cookie: buttery, chewy, studded with melty pools of chocolate. But then comes the twist—the irresistible sparkle of cinnamon sugar and a subtle crispness that instantly channels the spirit of a fresh-from-the-fryer churro. It’s like dessert déjà vu in the best way possible, a flavor experience that makes you feel like you’re indulging in two treats at once.
The Backstory
Both halves of this duo have their own stories. Churros, with their golden ridges and dusting of cinnamon sugar, trace their roots back to Spain and Portugal, though their popularity has spread far and wide, becoming a beloved street food around the world. Chocolate chip cookies, meanwhile, are pure Americana—dreamed up in the 1930s at the Toll House Inn in Massachusetts and forever cemented in our collective dessert hall of fame.
Bringing them together feels both obvious and revolutionary; perhaps these are what I’ll be remembered for, that or my coconut layer cake. The warm spice and crunch of a churro highlight the gooey richness of chocolate chips, while the cookie’s soft center makes the whole experience more decadent and layered than either dessert on its own. Think of it as the culinary equivalent of a duet between two powerhouse singers—each one great solo, but together? Absolutely unforgettable.
These cookies are rustic yet indulgent, playful yet nostalgic. They embody that wonderful feeling of standing at a crossroads between tradition and whimsy, where the familiar becomes something entirely new. A little bite of magic, really.
Churro Chocolate Chip Cookie
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/4 cup good quality maple syrup
- 2 eggs
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 2 1/2 cups semi-sweet chocolate chunks
- Additional cinnamon and sugar for rolling and sprinkling
Directions:
- Preheat the oven to 350 degrees F. Line two standard-size baking sheets with parchment paper and set near your work station.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter, sugar, and brown sugar and beat on medium until light and fluffy.
- With the mixer on low, add the maple syrup, eggs, and vanilla and mix well to combine.
- In a small mixing bowl, add the flour, baking soda, salt, and cinnamon.
- With the mixer on low, slowly add the flour mixture to the butter mixture. Remove the mixing bowl from the stand and, with a large rubber tip spatula, gently fold in the chocolate chunks.
- Working in batches, scoop about 1/4 cup of dough and, using your hands, roll each ball in a mixture of cinnamon and sugar. Place 6 cookies on each of the prepared baking sheets, so as not to overcrowd. Repeat the above process with the remaining dough until all has been used up.
- Place the two sheet pans of cookies in the oven and bake, rotating the pans once midway through, for 10-11 minutes or until the edges are golden but the centers are still soft.
- Remove the cookies from the oven and allow them to cool for a minute or two before transferring to a wire rack to cool completely. While cooling, generously sprinkle more of the cinnamon and sugar mixture on top.
