1 1/3 c. brown sugar
1/4 c. sour cream
1 3/4 c. all purpose flour
2 tsp. baking soda
1/8 tsp. black pepper
1/2 c. powdered sugar
1/2 c. vegetable oil
1 tsp. vanilla
3/4 c. cocoa
1/4 tsp. salt
2 tsp. instant coffee

Beat brown sugar and oil. Mix in sour cream, egg, vanilla. Set aside. Combine flour, cocoa, coffee, baking soda, salt and pepper in bowl. Add to brown sugar mixture. Refrigerate until firm--3, 4 hours. Preheat oven to 350°F. Pour powdered sugar in bowl--set aside. Roll dough into 1 inch wet balls and roll in powdered sugar.

Bake on ungreased cookie sheet 10-12 minutes. Do not overbake! Crinkle tops will crack when done.