euterpe410
Really Really Experienced
- Joined
- May 11, 2008
- Posts
- 362
Thanks, Lance
This is one of my favorite cookie recipes, period. I modified it a bit after I first found it in a cookbook called Santa's Favorite Cookies a few years ago, and I make it year-round. If you love chocolate, this is definitely the recipe for you. And if you don't like coffee, don't worry about it--you can't even taste the coffee. My hubby hates coffee, but he eats six of these at a time
Mocha Crinkles
1 1/2 cups firmly packed light brown sugar
1/2 cup vegetable oil
1/4 cup 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 ground black pepper
1/2 cup powdered sugar
Beat brown sugar and oil in medium bowl with electric mixer. Mix in sour cream, egg and vanilla. Set aside.
Mix flour, cocoa, espresso, baking soda, salt and pepper in another mixing bowl.
Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm (about 3-4 hours).
Preheat oven to 350 degrees F. Pour powdered sugar into shallow bowl. Set aside. Cut dough into 1-inch pieces, roll into balls. Roll balls into powdered sugar.
Bake on ungreased cookie sheets 10 to 12 minutes or until tops of cookies are firm to touch. (Do not overbake.) Cool on wire racks.
Makes 3 dozen
This is one of my favorite cookie recipes, period. I modified it a bit after I first found it in a cookbook called Santa's Favorite Cookies a few years ago, and I make it year-round. If you love chocolate, this is definitely the recipe for you. And if you don't like coffee, don't worry about it--you can't even taste the coffee. My hubby hates coffee, but he eats six of these at a time
Mocha Crinkles
1 1/2 cups firmly packed light brown sugar
1/2 cup vegetable oil
1/4 cup 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 ground black pepper
1/2 cup powdered sugar
Beat brown sugar and oil in medium bowl with electric mixer. Mix in sour cream, egg and vanilla. Set aside.
Mix flour, cocoa, espresso, baking soda, salt and pepper in another mixing bowl.
Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm (about 3-4 hours).
Preheat oven to 350 degrees F. Pour powdered sugar into shallow bowl. Set aside. Cut dough into 1-inch pieces, roll into balls. Roll balls into powdered sugar.
Bake on ungreased cookie sheets 10 to 12 minutes or until tops of cookies are firm to touch. (Do not overbake.) Cool on wire racks.
Makes 3 dozen