From the Recipe Box: Mexican Mocha Crinkles

In Mexico, spicy hot chocolate is always a popular drink (no, I've never been to Mexico =). With a little cayenne pepper it makes a unique, rich chocolate beverage.  I hesitate making anything even slightly spicy (some people can handle that stuff, regrettably not me), but substituting the cayenne with black pepper makes the perfect spicy, chocolate cookies! Oh-so-gooey on the inside, these cookies have a spicy hint but the mocha takes the limelight. 

Introducing my favorite holiday cookie....Mexican Mocha Crinkles!

These are divine by themselves, but definitely take it to the next level with some earl grey tea or a mocha (I recommend using Coffee-Mate's peppermint mocha creamer). Or if you love spicy, compliment your cookies with Mexican hot chocolate. Have fun! =) 

Mexican Mocha Crinkles

• 1 cup cocoa powder
• 1 1/2 cup sugar
• 1/2 cup oil
• 1 tablespoon and 2 teaspoons coffee grounds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 4 eggs
• 2 cups whole wheat flour
• powdered sugar

Using an electric mixer, beat cocoa powder, sugar, oil, coffee grounds, cinnamon, pepper, baking powder, and salt together until well combined. Beat in vanilla and eggs, scraping down the sides. Slowly add in flour. The dough will look like brownie batter, so don't panic! =) Refrigerate for 2 hours until firm enough to roll by hand. Preheat oven to 350 degrees F and line baking sheets with parchment paper. Roll the dough into 1 inch balls, place each ball in bowl of powdered sugar and coat thoroughly, before placing on baking sheet. Space the balls at least 3 inches apart. Bake for 12 minutes. When you take the tray out of the oven, gently press the top of the cookies with a spatula to slightly flatten them. Cool completely.