2/3 c Butter; softened
1 c Sugar
1 Egg
1 1/2 ts Vanilla extract
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 Buttermilk or sour milk*
Additional sugar Recipe by: www.hersheys.com 1. Heat oven to 350 degrees F. Lightly grease cookie sheet.
2. In large bowl, beat butter and sugar until well
blended. Add egg and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. 3. Using ice cream scoop or 1/4 cup measuring cup, drop
dough about 2 inches apart onto prepared cookie sheet. Bake 13 to 15 minutes or until cookie springs back when touched
lightly in center. 4. While cookies are on cookie sheet, sprinkle lightly
with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 1 dozen cookies. * To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup. JM Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. —–