Mexican Chocolate Sugar Crisps

Name: Mexican Chocolate Sugar Crisps
Cook time: 12 min
Yield: 24 cookies
Ingredients: 0.75 cup shortening; 1.25 cup sugar; 1 each egg; 0.25 cup light corn syrup; 2 oz unsweetened chocolate; 1.75 cup all-purpose flour; 1.5 tsp ground cinnamon; 1 tsp baking soda; 0.25 tsp salt; 1 cup semisweet chocolate chips

Taste of Home Editorial Team · tasteofhome.com · 2018 · Original Recipe

My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks,

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

very chocolatey

Ingredients

shortening0.75 cup (154g)

sugar(divided)1.25 cup (175g)

egg(room temperature)1 each (50g)

light corn syrup0.25 cup (82g)

unsweetened chocolate(melted and cooled)2 oz (57g)

all-purpose flour1.75 cup (219g)

ground cinnamon1.5 tsp (5g)

baking soda1 tsp (6g)

salt0.25 tsp (1g)

semisweet chocolate chips1 cup (170g)

Total dough weight918g

Process

Mixing: melted butter
Butter: melted
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 10-12 min
Chill: None
Yield: ~24 cookies
Sheet Prep: ungreased

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.7. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.42 (46th percentile)

Flour:Sugar0.85 (15th percentile)

Brown:White Sugar0 (19th percentile)

Egg:Flour0.23 (42th percentile)

Chocolate:Flour1.04 (65th percentile)

Fat %16.8 (60th percentile)

Sugar %28.0 (92th percentile)

Hydration0.23 (34th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.42

Flour:Sugar

0.85

Brown:White Sugar

Egg:Flour

0.23

Chocolate:Flour

1.04

Fat %

16.8

Sugar %

28.0

Flour %

23.8

Hydration