I found another recipe that has come out well, Mocha Crinkles.
http://www.favoritebrandrecipes.com/Recipes/175/9908001175.htm
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
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.
I wasn't sure about the oil-instead-of-butter, the batter looks like
soft fudge when it is mixed. However the cookies came out very nice.
They're rich and chewy like brownies, with good chocolate flavor, but
they're not heavy, gummy or overly sweet.
Notes: the recipe says to chill for 3-4 hours but I found 1 hour was
sufficient. I left out the black pepper. I only dipped the top of the
cookie ball in powdered sugar, instead of rolling the whole thing. Less
messy for me.
Hope someone else enjoys these.
Dawn