Mexican Chocolate Sugar Crisps
The cinnamon and chocolate combination make these cookies delicious. Almost like drinking a cup of mexican hot chocolate.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 806
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 806
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
