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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.
This was my first time making from scratch cookies and they were wonderful. The instructions were simple and they came out perfect. I baked them on parchment paper so they were easy to transfer to the cooling rack and could ony bake 6 at a time because they were so big, I was able to make 15 cookies. Husband and 4 year old loved them!
I just made them for the first time. Quick and easy to make a small batch. The cookies were light and fluffy with a simple chocolate flavor.
Best and easiest Chocolate Cookie recipe I have made. Soft, BIG and delicious Cookies. Fast to make and the taste is Fantastic. Try them once and you will make it one of your favorite recipes. Double the recipe because they will go fast.
I have not tried these yet, but it is nice to have a recipe that does not make multiple dozens of cookies.
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