2/3 cup (1 1/4 sticks/5oz/142g) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk or sour milk* (see note below)
Additional sugar, for sprinkling over baked cookies
1. Preheat oven to 350°F (180°C). Lightly grease a cookie sheet.
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 ice cream scoop, cookie scoop, or a 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet.
3. Bake cookies for 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 approximately 1 dozen cookies.
To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
Date: October 23, 2002-Revised on 2-9-2006