2/3 c Butter, softened
1 c Sugar
1 Egg
1 1/2 ts Vanilla
1 1/2 c All-purpose flour
1/2 c Hershey’s? cocoa
1/2 ts Baking soda
1/4 ts Salt
1/3 c Butttermilk or sour milk*
Additional sugar
Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a
large bowl beat butter and sugar until well-blended. Add egg and
vanilla; beat until light and fluffy. Sift together flour, cocoa,
baking soda, and salt. Add alternately with buttermilk to butter
mixture. Using an ice cream scoop or 1/4 cup measuring cup, crop
dough about 2 inches apart onto prepared cookie sheet. Bake 13 to 15
minutes or until cookie springs back when touched lightly in center.
While cookies are on cookie sheet, lightly sprinkle with additional
sugar. Cool slightly; remove from cookie sheet to wire rack. Cool
completely.
*To sour milk: Use one teaspoon white vinegar plus milk to equal 1/3
cup.
Yields
12 Servings