Churro Maple Chocolate Chunk Cookies Recipe

Introduction

These Churro Maple Chocolate Chunk Cookies combine the warm flavors of cinnamon and maple syrup with rich chocolate chunks for a delightful treat. They bake up soft in the center with slightly crisp edges, perfect for enjoying any time of day.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1/4 cup pure maple syrup
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups chocolate chunks
• Additional cinnamon and sugar for rolling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Mix in the maple syrup, eggs, and vanilla extract until well combined.
4. Step 4: In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chunks gently.
6. Step 6: Use a cookie scoop to form dough balls, then roll each in a cinnamon and sugar mixture. Place them on the prepared baking sheets.
7. Step 7: Bake the cookies for 12 minutes, or until the edges are golden while the centers remain soft.
8. Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: Once cooled, sprinkle the cookies with additional cinnamon and sugar for a final touch.

Tips & Variations

• For extra gooey chocolate, substitute half of the chocolate chunks with chocolate chips.
• Use dark or semi-sweet chocolate chunks to balance the sweetness of the maple and cinnamon.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
• Try adding a pinch of nutmeg or cayenne pepper to the cinnamon sugar mix for a spicy twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the microwave for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute maple syrup with honey or corn syrup?

Yes, you can use honey as a substitute for maple syrup to maintain sweetness, though it will slightly alter the flavor. Corn syrup is less flavorful but works for moisture if needed.

How do I prevent the cookies from spreading too much while baking?

Make sure your butter is softened, not melted, and consider chilling the dough for 30 minutes before baking. Also, avoid overmixing the dough once the flour is added to keep the texture tender and prevent excess spreading.

Churro Maple Chocolate Chunk Cookies Recipe

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★★★★★

4.9 from 128 reviews

These Churro Maple Chocolate Chunk Cookies combine the warm, cozy flavors of cinnamon and maple syrup with chunks of rich chocolate. Rolled in cinnamon sugar, these cookies offer a delightful texture contrast and a sweet-spicy finish, perfect for an indulgent treat any time of year. Baked to golden perfection with soft centers, they make a perfect dessert or snack with comforting autumn vibes.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1/4 cup pure maple syrup
• 2 large eggs
• 2 teaspoons vanilla extract

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon

Add-ins

• 2 cups chocolate chunks

For Rolling and Dusting

• Additional cinnamon and sugar for rolling and dusting

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking the cookies.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then mix in the maple syrup, eggs, and vanilla extract until everything is thoroughly combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the chocolate chunks to distribute them evenly.
4. Form Cookies: Use a cookie scoop to form dough balls. Roll each ball in a mixture of cinnamon and sugar to coat them evenly. Place the coated dough balls on the prepared baking sheets, spacing them adequately to allow for spreading.
5. Bake: Bake the cookies in the preheated oven for about 12 minutes, or until the edges turn golden brown but the centers remain soft and chewy.
6. Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, preventing sogginess.
7. Dust: Once cooled, sprinkle additional cinnamon and sugar mixture over the tops of the cookies for an extra burst of churro-inspired flavor and a beautiful finishing touch.

Notes

• For softer cookies, slightly underbake and allow to cool on the baking sheet.
• Use high-quality chocolate chunks for richer flavor and better texture.
• If you prefer a stronger maple flavor, increase maple syrup by a tablespoon, adjusting flour slightly to maintain dough consistency.
• Ensure butter is softened, not melted, to achieve proper creaming and cookie texture.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.

Keywords: Churro cookies, maple cookies, chocolate chunk cookies, cinnamon sugar cookies, bake cookies, dessert recipe