MOCHA ESPRESSO CRINKLE COOKIES

Mocha Espresso Crinkle Cookies image

Provided by Kelly Williams

Time 40m

Number Of Ingredients 15

1 1/3 cups packed dark brown sugar
1/2 cup vegetable oil
1/4 cup sour cream
1 Tbl. chocolate syrup
1 large egg
1 tsp. vanilla
1 tsp. kahlua
1 3/4 cups flour
3/4 cup unsweetened baking cocoa
2 tsp. instant espresso, i use medaglia d'oro
1 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground black pepper
1/16 tsp. cayenne (40k heat)
*powdered sugar for rolling into

Steps:

1. Beat dark brown sugar and oil in mixer bowl. Mix in sour cream, chocolate syrup, egg and vanilla. Set aside.
2. In medium bowl, whisk to mix well the flour, cocoa, espresso, baking soda, salt, pepper and cayenne. Add four mixture to brown sugar mixture. Mix well. Scrape bottom and sides, mix again. Put dough onto plastic wrap, and wrap tightly. Refrigerate til firm. (3-4 hours.)
3. Preheat oven to 350. Pour powdered sugar into shallow bowl, 1/2 cup to start, add more as needed. Cut or spoon off pieces of dough and roll into 1 1/2" balls. (Or walnut-sized.) Roll balls into powdered sugar. Coating fairly heavily.
4. Bake on ungreased cookie sheets for at least 12 minutes, up to 15 minutes, or until tops of cookies are firm to touch. *DO NOT OVERBAKE*. Cool on wire racks.

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