Mocha Crinkle Cookie Recipe: Soft & Delicious - [Your Brand/Site Name]

INGREDIENTS

1‑1/3 cups packed light brown sugar 1/2 cup vegetable oil 1/4 cup reduced-fat sour cream 1 egg 1 teaspoon vanilla 1‑3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 teaspoons instant espresso or coffee granules 1 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup powdered sugar

PREPARATION:

1. Beat brown sugar and oil in large bowl with electric mixer at medium speed until well blended. Add sour cream, egg and vanilla; beat until well blended.
2. Combine flour, cocoa, espresso, baking soda, salt and pepper in medium bowl. Add flour mixture to brown sugar mixture; beat until well blended. Cover dough; refrigerate 3 to 4 hours or until firm.
3. Preheat oven to 350°F. Place powdered sugar in shallow bowl. Shape dough into 1-inch balls. Roll balls in powdered sugar; place 2 inches apart on ungreased cookie sheets.
4. Bake 10 to 12 minutes or until tops of cookies are firm to touch. (Do not overbake.) Remove to wire racks to cool completely.

This recipe appears in: Chocolate NUTRITIONAL INFORMATION: Serving Size: 1 cookie Cholesterol 3 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 30 % Calories 44 Carbohydrate 7 g Sodium 28 mg DIETARY EXCHANGE: Starch 1/2