Mexican Chocolate Sugar Crisps Recipe

Mexican Chocolate Sugar Crisps Recipe
Mexican Chocolate Sugar Crisps Recipe photo by Taste of Home
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Mexican Chocolate Sugar Crisps Recipe

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My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 3/4 cup shortening
  • 1-1/4 cups sugar, divided
  • 1 large egg
  • 1/4 cup light corn syrup
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until fluffy. Beat in egg, corn syrup and melted chocolate. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips.
Shape dough into 1-in. balls; roll in remaining sugar. Place cookies 2 in. apart on ungreased baking sheets (do not flatten). Bake 8-10 minutes or until tops are puffed and cracked. Cool on pans 2 minutes. Remove to wire racks to cool.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed. Yield: 4-1/2 dozen.
Originally published as Mexican Chocolate Sugar Crisps in Taste of Home Christmas Annual Annual 2016, p149

  • 3/4 cup shortening
  • 1-1/4 cups sugar, divided
  • 1 large egg
  • 1/4 cup light corn syrup
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  1. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until fluffy. Beat in egg, corn syrup and melted chocolate. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips.
  2. Shape dough into 1-in. balls; roll in remaining sugar. Place cookies 2 in. apart on ungreased baking sheets (do not flatten). Bake 8-10 minutes or until tops are puffed and cracked. Cool on pans 2 minutes. Remove to wire racks to cool.
  3. To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
  4. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed. Yield: 4-1/2 dozen.
Originally published as Mexican Chocolate Sugar Crisps in Taste of Home Christmas Annual Annual 2016, p149

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