Mexican Chocolate Sugar Crisps
  1. 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.

  2. 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.

  3. To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container and refrigerate.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍪Cookies

Cuisine🇲🇽Mexican

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

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