Chocolate Drop Sugar Cookies

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Chocolate Drop Sugar Cookies

Couverts1 dozen cookies
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Ingredients

  • 2/3 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1½ teaspoons vanilla extract
  • 1½ 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*
  • Additional sugar

Instructions

  • Heat oven to 350°F.
  • Lightly grease cookie sheet.
  • 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 or ¼⅓ 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.
  • While cookies are on cookie sheet, sprinkle lightly with additional sugar.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely

Notes & Wine Advice

* To sour milk:
Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
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Course; Chocolate / Coockies / Biscuit