MEXICAN CHOCOLATE SUGAR CRISPS

 

Have you ever had a recipe that you really wanted to try, but for whatever reason, you just kept passing it by and thinking, "soon"? That's this recipe for Mexican Chocolate Sugar Crisps. 

I found it in one of my newer cookbook finds at an estate sale called Taste of Home Grandma's Favorites, 2023. I love the cookbooks. Not always, but often they have a picture of the finished delight. That's always an encouragement to try the recipe. This recipe didn't disappoint as they had a full page picture of it opposite the recipe.

Every time I opened the cookbook, I would see the picture and think, "these look so delicious".

 So the good news is, this time when I saw the picture, I reread the recipe to make sure I had everything I needed and I finally made them.

OMG. I know this is going to be one of my new favorite recipes. They are the best ever!!!!! You just have to try them. I'm sure you will agree with me.

Since I am taking them to church for the Cafe Treats, I know our patrons will love them also.

PRINT RECIPE.

MEXICAN CHOCOLATE  SUGAR CRISPS

3/4     cup shortening

1-1/4  cup sugar, divided

1        large egg, room temperature

1/4     cup light corn syrup

2        oz. unsweetened chocolate, melted and cooled

1-3/4  cups flour

1-1/2  teaspoon ground cinnamon

1        teaspoon baking soda

1/4     teaspoon baking soda

1/4     teaspoon salt

1        cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Set aside.

Melt chocolate according to directions on package. 

(It took about 45 seconds to melt the chocolate for me, stopping to stir after 30 seconds.)

Set aside to cool.

In a large mixing bowl with a stand mixer, cream the shortening and 1 cup of sugar until fluffy, 5 - 7 minutes.

I stopped after 5 minutes and scraped the sides of the bowl, and then continued for 2 more minutes.

Beat in egg, corn syrup, and melted chocolate.

Scrape the sides of the bowl as needed.

In another bowl whisk the flour, cinnamon, baking soda, and salt.

Gradually beat into the creamed mixture.

Stir in the chocolate chips.

Measure the rest of the sugar, 1/4 cup, into a small bowl.

Using a small cookie scoop, drop flat scoops in the sugar and roll to cover.

Place the scoops about 2 inches apart. (Do not flatten.)

Bake for 8 to 10 minutes until the tops are puffed and cracked.

Cool on the pans for 2 minutes before removing to finish cooling on wire rack.

TO MAKE AHEAD: Dough can be made 2 days in advance. Refrigerate in an airtight container and refrigerate.

FREEZE OPTION: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers and return to freezer. To use, bake cookies as directed.