When it’s cookie time, my family lobbies for these Mexican specialties. You can replace an ounce of unsweetened chocolate with 3 tablespoons of cocoa powder plus 1 tablespoon of shortening, butter or oil.
—KIM KENYON GREENWOOD, MO
PREP: 25 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: ABOUT 2 DOZEN
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
1. In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour.
2. 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.
3. Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.