|2/3 cup||butter, softened (150 mL)|
|1 cup||granulated sugar (250 mL)|
|1 1/2 tsp||vanilla extract (7 mL)|
|1 1/2 cups||all-purpose flour (375 mL)|
|1/2 cup||HERSHEY'S Cocoa (125 mL)|
|1/2 tsp||baking soda (2 mL)|
|1/4 tsp||salt (1 mL)|
|1/3 cup||buttermilk or soured milk* (75 mL)|
|1 tsp||granulated sugar for rolling (5 mL)|
1. Preheat oven to 350°F (180°C). Lightly grease cookie sheet.
2. Beat butter with granulated sugar in a large bowl until well blended. Add egg and vanilla; beat until fluffy.
3. Stir flour with cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using a 1/4 cup (50 mL) ice scream scoop or measuring cup, drop dough 2-inches (5 cm) apart on prepared baking sheet(s).
4. Bake for 13 to 15 minutes or until cookie springs back when touched lightly in centre. Immediately sprinkle lightly with additional granulated sugar. Cool slightly; transfer to a rack and cool completely.
Makes about 1 dozen cookies.
*To Sour Milk: Use 1 tsp (5 mL) white vinegar plus milk to equal 1/3 cup (75 mL)