Sometimes I need chocolate in order to write, so I do believe this post is very much relevant to writing and is, therefore, perfectly acceptable to post in a writing blog. That being said, here goes. . .
- 2/3 cup butter, softened
- 1 cup sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup buttermilk or sour milk
- additional sugar for dusting cookies once they’re done
1. Cream butter and sugar together. Add egg and vanilla, blend well. Next, blend in cocoa, buttermilk, salt, and flour, alternating little bits of each one until it’s all blended well.
2. Prepare your cookie sheet (I use PAM…it’s so much easier than anything else). Drop cookies with a ladle or an ice cream scoop about 2 inches apart. I would only do about 1/4 cup of batter per cookie or less.
3. Bake on 35o until you can touch the top and it springs back. Probably about 12 minutes. I don’t know–I never measure ingredients and I never watch the clock, either lol. THESE ingredients came from my handwritten cookbook, though, so your measurements are safe.
4. When the cookies are done, let them cool a few minutes before you even think about taking them off the pan. While they’re still warm, dust with regular sugar. Once they’ve cooled, you’ve got some really awesome cookies!
NOTE– these cookies are almost like little mini-cakes. 😀