light corn syrup
Preheat oven to 350℉ (180℃).
In small bowl, mix flour, soda, cinnamon and salt.
In large bowl, mix shortening, 1 cup sugar and egg, beat until creamy.
Mix in corn syrup and chocolate. Blend in flour mixture.
Shape into balls, using 1 tablespoon dough for each cookie.
Roll in granulated sugar.
Place on ungreased cookie sheets. Bake for 15 minutes.
Variations: Chocolate Mint Snappers - mix in ¼ teaspoon peppermint flavoring with corn syrup and chocolate.
Giant Chocolate Snappers: Follow the above recipe.
Shape into balls, using ¼ cup dough per cookie.
Bake 18 to 20 minutes.