Mexican Chocolate Sugar Crisps
Total TimePrep: 30 min. Bake: 10 min./batch
- 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 (6 ounces) semisweet chocolate chips
- 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. Place in an airtight container and refrigerate.
- Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, bake cookies as directed.
Nutrition Facts1 cookie: 85 calories, 4g fat (2g saturated fat), 3mg cholesterol, 37mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.
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Dec 21, 2018
These were delicious. I might even drizzle some with PB frosting.
Jun 20, 2018
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!