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Chocolate Drop Sugar Cookies Recipe

Things You'll Need

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk or sour milk*
  • 1 teaspoon granulated sugar for rolling

How to Make

  • 1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
  • 2. Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using 1/4 cup (#20) ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet.
  • 3. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 12 cookies.
  • * To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
  • NOTE: This is an old-fashioned cakey sugar cookie. Lactose free milk may also be used.