Mexican Chocolate Sugar Crisps
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
Ingredients
- 3/4 cup shortening
- 1-1/4 cups sugar, divided
- 1 large egg, room temperature
- 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 semisweet chocolate chips
Reviews
These are excellent as is! The only change i made was to sub agave syrup for the corn syrup as I don't have the latter, and they turned out great. Slightly crispy with a great cinnamon chocolate kick.
I liked them, a bit of a change up. I did not have extra chocolate to melt, so I used 6 Tbl cocoa powder mixed with 2 Tb oil. The chocolate and cinnamon are nice, and it is a light crisp chewy cookie
These are really good.
These were delicious. I might even drizzle some with PB frosting.
Yummy! A light, crispy cookie. I did add 1/8 teaspoon Guajillo Chili (I had to grind mine into a powder.) But, I'm sure any chili powder will do. I made these cookies for Cinco de Mayo. I also added 1/2 teaspoon Cinnamon to the 1/4 cup sugar for rolling cookie dough in. Soooo good!