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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
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    4-1/2 dozen

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, 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 until tops are puffed and cracked, 8-10 minutes. 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 Facts
1 cookie: 85 calories, 4g fat (2g saturated fat), 3mg cholesterol, 37mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.
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