Ingredients
3/4 cup shortening1-1/4 cups sugar, divided1 large egg, room temperature1/4 cup light corn syrup2 ounces unsweetened chocolate, melted and cooled1-3/4 cups all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon baking soda1/4 teaspoon salt1 cup semisweet chocolate chips
Preparation
Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until fluffy, 5-7 minutes. Beat in egg, corn syrup and melted chocolate. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips.
Shape dough into 1-in. balls; roll in remaining sugar. Place cookies 2 in. apart on ungreased baking sheets (do not flatten). Bake until tops are puffed and cracked, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container and refrigerate.
