Yield: 12 Servings
|⅔ cup||Butter, softened|
|1½ cup||All-purpose flour|
|½ cup||Hershey's® cocoa|
|½ teaspoon||Baking soda|
|⅓ cup||Butttermilk or sour milk*|
|\N \N||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 ¼ 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 ⅓ cup. Posted to MC-Recipe Digest V1 #1 Recipe by: Hershey's
From: Diane Lamere <dlamere@...> Date: Mon, 02 Dec 1996 21:38:46 -0800