Mexican Chocolate Sugar Crisps
Imagine biting into a cookie that's packed with the unique flavors of Mexican chocolate and has the perfect sugar crisp. It's a culinary adventure you won't want to miss.Get ready, because we're going to dive into the key ingredients, walk you through the recipe, share some tips and tricks, and even suggest some pairings.
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
Instructions
- 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.