Mexican Chocolate Crinkle Cookies
12:00 PM
Mexican Chocolate Crinkle Cookies
3/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup packed brown sugar
1/4 cup light corn syrup
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/2 cup confectioners' sugar
In a large saucepan melt butter and chocolate on low heat, stirring until smooth. Remove from heat. Mix in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually mix into brown sugar mixture. Cover dough and refrigerate until firm; about 1 hour. Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and remaining cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling. About 2 dozen.
0 comments