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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Mocha Crinkles
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!
Ingredients:
1-1/3
cups packed light brown sugar
1/2
cup vegetable oil
1/4
cup reduced-fat 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 black pepper
1/2
cup powdered sugar
Preparation:
1.
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.
2.
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.
3.
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.
4.
Bake 10 to 12 minutes or until tops of cookies are firm to touch. (Do not overbake.) Remove to wire racks to cool completely.
Nutritional Information:
| Serving Size: 1 cookie | |
| Cholesterol | 3 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 30 % |
| Calories | 44 |
| Carbohydrate | 7 g |
| Sodium | 28 mg |
Dietary Exchange:
| Starch | 1/2 |
This recipe appears in:
Chocolate
