Baking is my partner in crime when it comes to procrastination. The summer semester is winding down (ONE MORE WEEK! I've been in class every week since January 13th, I need a break!) and I have lost all focus on school. Rather than writing my Classroom Management Philosophy Paper or creating a graphic organizer on Michele Borba, I decided I needed chocolate.
I turned to The Cookie Bible and got ticked off that for every recipe I found, I was missing one stupid ingredient. I finally decided on Mocha Crinkles. They are super similar to these cookies I made back in December, but I liked the Mocha Crinkles better. (Pretty sure it was the powdered sugar!) I took one bite and was extremely satisfied with the flavor and texture - very rich and brownie-like. I think these would also be great with some dark chocolate chunks in them.
Source: The Cookie Bible
1-1/3 cup packed light brown sugar
1/2 cup vegetable oil *I used canola oil
1/4 cup lowfat sour cream *I used fat free
1 tsp vanilla
1-3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp instant espresso or coffee granules
1 tsp baking soda
1/4 tsp salt
1/8 tsp black pepper
1/2 cup powdered sugar
1. Combine brown sugar and oil in medium bowl. with an electric mixer, beat at medium speed until well blended. Beat in sour cream, egg and vanilla.
2. Mix flour, cocoa, coffee granules, baking soda, salt and pepper in another medium bowl. Beat the flour mixture into the brown sugar mixture until a soft dough forms. form into a ball; cover and refrigerate until firm, 3-4 hours. I only chilled for about 45 min
3. Preheat oven to 350 f. place powdered sugar in a shallow bowl. Roll dough into 1 inch balls; roll in powdered sugar.
4. Place on ungreased cookie sheets. I used parchment paper Bake for 10-12 *I baked mine 6 - 7 minutes or until the tops of the cookies are firm to the touch. Do not overbake! Cool completely on wire racks.
makes 6 dozen cookies. I made 30 large cookies