1 1/2 cups packed light brown sugar 1/2 cup canola or vegetable oil 1/4 cup sour cream 1 egg 1 teaspoon vanilla 1 3/4 cups pastry flour 3/4 cups unsweetened cocoa powder 2 teaspoons instant espresso 1 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup powdered sugar In a large bowl beat brown sugar, oil, sour cream, egg and vanilla - set aside In a medium bowl mix flour, cocoa, espresso, baking soda, salt and pepper Add flour mixture to wet mixture and mix well Refrigerate dough for 2-3 hours or if you are in a pinch you can also place the dough in the freezer for about 1/2 hour to firm up quickly. Preheat oven to 350 degrees Place powdered sugar in small bowl Roll dough into 1" balls then roll generously into powdered sugar Line cookie sheet with parchment paper and bake for about 10 minutes or until tops of cookies feel firm to the touch Don't over bake. They are done when they look a little flatter and crinkled. Remove from oven. Let cookies cool on the baking sheet for about 2 minutes and then gently move to a wire rack to cool completely. Cool completely on a wire rack. Store in an airtight container for up to 5 days or freeze for up to 3 months. Notes Spice it up by swapping out the black pepper for cayenne pepper. If you don't have instant espresso on hand you can also use regular instant coffee.