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
Can you freeze Mexican Chocolate Sugar Crisps?
Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, bake cookies as directed.
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
Directions
- Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until fluffy, 5-7 minutes. Beat in egg, corn syrup and melted chocolate. In another bowl, whisk flour, cinnamon, <a href="https://www.tasteofhome.com/article/50-clever-ways-to-clean-with-baking-soda/">baking soda</a> 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 until tops are puffed and cracked, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
- <b>To Make Ahead:</b> Dough can be made 2 days in advance. Place in an airtight container and refrigerate.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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