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Mexican Chocolate Sugar Crisps
Taste of Home Editorial Team · tasteofhome.com · 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,
2
chewiness
3
crispiness
1
cakeyness
3
thickness
2
spread
3
richness
3
sweetness
3
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
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 30 min
- Yield
- ~1 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.6. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.42 (45th percentile)
Flour:Sugar0.85 (11th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.23 (42th percentile)
Chocolate:Flour1.04 (67th percentile)
Fat %16.8 (58th percentile)
Sugar %28.0 (93th percentile)
Hydration0.23 (34th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.42
Flour:Sugar
0.85
Brown:White Sugar
0
Egg:Flour
0.23
Chocolate:Flour
1.04
Fat %
16.8
Sugar %
28.0
Flour %
23.8
Hydration
0.23