Dark Mocha Crinkles Recipes
MOCHA CRINKLES
These decadent chocolate-coffee flavored cookies will remind you of rich fudgy brownies. Great Christmas cookies.
Provided by littleturtle
Categories Dessert
Time 14m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- Beat together brown sugar and oil; then mix in sour cream, egg, and vanilla.
- Set aside.
- In another bowl, mix together flour, cocoa, espresso, baking soda, salt, and pepper.
- Add flour mixture to brown sugar mixture; mix well.
- Refrigerate dough until firm (3-4 hours).
- Preheat oven to 350°F.
- Pour powdered sugar into shallow bowl; set aside.
- Cut dough into 1" pieces; roll into balls. Roll balls in powdered sugar.
- Bake on ungreased cookie sheets until tops of cookies are firm to touch (10-12 minutes; do not overbake).
- Cool on wire racks.
Nutrition Facts : Calories 48, Fat 1.9, SaturatedFat 0.4, Cholesterol 3, Sodium 28.6, Carbohydrate 7.7, Fiber 0.4, Sugar 4.8, Protein 0.6
MOCHA ESPRESSO CRINKLE COOKIES
Chocolate and coffee...my 2 best friends!! All baked into one pretty cookie...now we're talkin'! ;) These are WONDERFUL! I especially enjoy them with my morning coffee or evening hot chocolate by the fireplace! Great for dunking! Also make pretty gifts during the holidays. I like to place them in a little bag tied with a ribbon,...
Provided by Kelly Williams
Categories Chocolate
Time 40m
Number Of Ingredients 15
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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