Mocha Crinkles
Yield
1 batchPrep
20 minCook
30 minReady
5 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
unsweetened |
|
| 2 | teaspoons |
instant coffee
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 1 ⅓ | cups |
brown sugar
light, packed |
*
|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
sour cream
low-fat |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
unsweetened |
|
| 1E+1 | ml |
instant coffee
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
ground |
|
| 315 | ml |
brown sugar
light, packed |
*
|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
sour cream
low-fat |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
powdered sugar
|
|
Directions
Mix flour, cocoa, expresso, baking soda, salt and pepper in bowl.
Beat brown sugar and oil in another medium bowl.
Beat in sour cream, egg and vanilla.
Beat in flour mixture until soft dough forms. Form dough into disc; cover.
Refrigerate dough until firm, 3 to 4 hours.
Preheat oven to 350℉ (180℃). Place powdered sugar in shallow bowl.
Cut dough into 1 inch pieces; roll into balls.
Coat with powdered sugar.
Place on ungreased cookie sheets.
Bake 10 to 12 minutes or until tops of cookies are firm to the Do not overbake. Cool cookies completely on wire racks.
