Recipe by Acerast
I'm always on the lookout for a good cookie. These are better than good - they're great! They are crispy outside, chewy inside, chocolatey and with just a hint of cinnamon. They also have that "gritty" texture that can be found in many of the cookies from Mexican bakeries. I found this recipe in "Divine Cuisine" compiled by the Episcopal Churchwomen of St. Paul's Church in DeKalb, Illinois, where my in-laws used to attend. They were submitted by Helen Bishop. Yum!!
Top Review by Ms. Poppy
I had gotten this recipe from "Sweet & Scrumptious Chocolate" published by Reiman Publications. The only difference in the recipes is that the version I made calls for 1 oz of melted unsweetened chocolate, but I will have to try it with two and maybe the cookies will be more darker and chocolately. For the cinnamon, I increased the amount to 2 tsp. of Penzey's Vietnam Extra Fancy cinnamon. I love the chocolate-cinnamon combo. The cookies are chewy on the inside and crisp on the outside. This is one of my favorite recipes. Years ago I had dried the baked cookies on papertowel in the microwave and sealed them with a sealer-glaze, dusted them with glass glitter and hung them on the tree. We hung them on the tree this past Christmas and they held up well.
- 177.44 ml vegetable shortening
- 236.59 ml granulated sugar
- 1 egg
- 59.14 ml light corn syrup
- 56.69 g unsweetened chocolate
- 414.03 ml flour
- 9.85 ml baking soda
- 1.23 ml salt
- 4.92 ml cinnamon
- granulated sugar, for rolling
Directions See How It's Made
- Preheat oven to 350°F.
- Cream together shortening, sugar and eggs.
- In a microwave safe bowl, melt chocolate; add to shortening mixture.
- Stir in corn syrup.
- Sift in flour, baking soda, salt and cinnamon.
- Shape into balls the size of walnuts.
- Roll balls in granulated sugar.
- Place cookies about 2-inches apart on parchment lined baking sheets.
- Bake for 12 minutes.