YIELD Makes about 6 dozen cookies
These decadent chocolate-coffee flavored cookies will remind you of rich fudgy brownies, but with only a small portion of the fat and calories!
|1‑1/3||cups packed light brown sugar|
|1/2||cup vegetable oil|
|1/4||cup reduced-fat sour cream|
|1‑3/4||cups all-purpose flour|
|3/4||cup unsweetened cocoa powder|
|2||teaspoons instant espresso or coffee granules|
|1||teaspoon baking soda|
|1/8||teaspoon black pepper|
|1/2||cup powdered sugar|
- Beat brown sugar and oil in large bowl with electric mixer at medium speed until well blended. Add sour cream, egg and vanilla; beat until well blended.
- Combine flour, cocoa, espresso, baking soda, salt and pepper in medium bowl. Add flour mixture to brown sugar mixture; beat until well blended. Cover dough; refrigerate 3 to 4 hours or until firm.
- Preheat oven to 350°F. Place powdered sugar in shallow bowl. Shape dough into 1-inch balls. Roll balls in powdered sugar; place 2 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until tops of cookies are firm to touch. (Do not overbake.) Remove to wire racks to cool completely.
|Serving Size:||1 cookie|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||30 %|