Dark Chocolate Stuffed Churro Cookies

• Unsalted butter (slightly cold), ½ cup, 113g
• Brown sugar, ½ cup, 100g
• Granulated sugar, ⅛ cup, 25g
• Vanilla extract, 1 teaspoon, 5g
• Egg, 1 large
• All-purpose flour, 1½ cups, 180g
• Baking soda, 1 teaspoon, 5g
• Salt, ½ teaspoon, 3g
• Cornstarch, ½ teaspoon, 2g
• Ground cinnamon, 1 teaspoon, 2g
• Dark chocolate squares, 6 pieces (recommendChoceur from Trader Joe’s)

• Granulated sugar, ¼ cup, 50g
• Ground cinnamon, 1 tablespoon, 6g

In a stand mixer or large mixing bowl, cream together the butter, brown sugar, and granulated sugar. Add vanilla and the egg, then mix in the flour, baking soda, salt, cornstarch, and cinnamon until a cookie dough forms.

Use a 3 oz cookie scoop to portion out 12 small cookie dough rounds. Flatten 6 of them slightly and place a square of dark chocolate on each. Cover with the remaining 6 portions and seal the edges so the chocolate is fully enclosed.

Roll each assembled cookie in the cinnamon sugar mixture, then place on a parchment-lined baking sheet. Freeze for 30 minutes.

Bake at 350°F (175°C) for 15–17 minutes, until edges are golden and the centers are set.

Once cooled enough to handle, roll the cookies once more in the leftover cinnamon sugar for extra churro flavor.