Chocolate Mocha Crinkles

These cookies I'm about to show you today are one of the ones I get requested the most but I probably make them the least.

My husband describes these as: "Fucking great."

And Stepher's Steve claims they are: "Motherfucking Delicious"

How could they not be? After all they are a Chocolate Mocha Crinkle, but when you see what goes into the cookie you'll have to trust me, they are that good.

You begin the cookie with:



1) 1 1/3 cup brown sugar
2) 1/2 cup olive oil (or whatever oil you have, it's the one I keep on hand)
3) 1/4 sour cream (please don't lose me here)
4) 1 egg.

Yeah. Sour Cream. Just trust me, it makes these cookies nice and soft, moist, and it brings out the chocolate in them. And I'm sure even if Steve knew what was in them, he'd still eat them...

Now...



You'll want to mix everything up together, when that's done you have to start measuring the dry ingredients.




Start out by sifting 1 3/4 cup flour into the bowl.

Why sift?

Sifting makes the flour lighter, and in my opinion makes a better baked good. I actually don't own a proper sifter because everyone I have breaks because I use them so much. Because of that I just use my mother's small strainer which I "borrowed" when I moved.

Sorry Mom, but you had two.



After that you need to add in 3/4 cup coco powder,



2 teaspoons of instant coffee, a teaspoon baking soda, 1/4 teaspoon salt and



1/8 of a teaspoon.... black pepper.

Just do it.

It's good. I promise.



When you mix it together you'll forget that you even put the pepper or the sour cream into it.

Then just like the ginger snap recipe you need to refrigerate this dough for at least 4 hours or more so it can set nicely.



How do you know this dough is ready? You can do the spoon test much like the ginger snap dough or you can just see it when you remove a chunk.



You then take a portion of the dough and roll it into a ball and then roll it in confectioners sugar (NOT granulated)



You can normally fit about 8 on a cookie sheet, I like to not make these cookies to big as I normally make most my cookies the size of my palm, I like these to be finished in 2 bites.



While they bake, the aroma may fill the house, so be prepared for you adoring public to fill the kitchen. (No. I don't give my cat chocolate. I'm a good kitty mom.)



When there done they will look like this. You can see the confectioners sugar stays on the top creating the crinkle effect while they bake.

Hope you enjoyed the post and if these cookies look super yummy, give them a shot and shoot me an email or comment to tell me how they went, and as always here is the recipe.

Chocolate Mocha Crinkles

1 1/3 cup brown sugar
1/2 cup olive oil
1/4 cup sour cream
1 egg
1 teaspoon vanilla
1 3/4 cups flour (sifted!)
3/4 cup cocoa powder
2 teaspoon instant coffee
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper

Refrigerate dough for at least 4 hours. Roll into balls and roll in confectioners sugar. Bake at 350 for 11 minutes.