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Mexican Chocolate Churro Cookies are a delightful twist on the classic churro, combining the rich flavors of chocolate with the crispy, sugary exterior that makes churros so irresistible. These cookies are perfect for any occasion, whether you’re hosting a fiesta or simply craving a sweet treat. The combination of cinnamon, sugar, and chocolate creates a mouthwatering experience that will transport you straight to Mexico. Let’s dive into this delicious recipe!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup powdered sugar (for coating)
- 1/4 cup granulated sugar (for coating)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and ground cinnamon.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 6: Shape the Cookies
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 8: Prepare the Coating
While the cookies are baking, mix the granulated sugar and powdered sugar with the remaining ground cinnamon in a shallow dish.
Step 9: Coat the Cookies
Once the cookies are out of the oven, let them cool for a few minutes before rolling them in the cinnamon-sugar mixture until fully coated.
Step 10: Serve and Enjoy
Allow the cookies to cool completely on a wire rack before serving. Enjoy your Mexican Chocolate Churro Cookies with a glass of milk or a cup of hot chocolate!
FAQs
Can I use dark chocolate instead of cocoa powder?
Yes, you can substitute dark chocolate for cocoa powder, but you’ll need to adjust the sugar content as dark chocolate is sweeter.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
Can I freeze these cookies?
Absolutely! You can freeze the unbaked dough or the baked cookies. Just make sure to wrap them tightly to prevent freezer burn.
What can I serve with Mexican Chocolate Churro Cookies?
These cookies pair wonderfully with coffee, milk, or even a scoop of vanilla ice cream for an indulgent dessert.
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