Churro Cookies Stuffed With Chocolate Recipes

CHOCOLATE-STUFFED CHURRO DONUTS RECIPE BY TASTY

Steps:

• In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
• Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
• On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
• Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
• Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
• Heat oil in a deep pot to 350˚F (175˚C).
• Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
• Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
• Drain on a paper towel before rolling in cinnamon sugar.
• Enjoy!

CHOCOLATE HAZELNUT CHURROS BY TASTY MIAM RECIPE BY TASTY

Steps:

• In a saucepan, combine water, sugar and canola (or rapeseed) oil. Bring to a boil then remove from heat.
• Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.)
• Add the eggs and stir until mixture becomes smooth.
• Spoon the dough into a piping bag with a star-shaped tip.
• NOTE: Really push the mixture down in the bag to eliminate air bubbles!
• Pipe strips onto a baking sheet lined with parchment paper.
• Place in freezer for 45 minutes.
• Heat oil in a large pot to 350˚F (180˚C).
• Fry the churros until golden brown, then drain on paper towels.
• Using a straw, poke a hole through each churro to create room for the filling.
• Immediately sprinkle with a bit of cinnamon and sugar.
• Spoon chocolate hazelnut spread into a piping bag.
• Pipe filling into churros.
• Enjoy!