What
you need,
½
cup butter, at room temperature
1
cup granulated sugar
1
large egg
¾
cup sour milk, or buttermilk
1
tsp. vanilla
1½
cups all-purpose flour
½
tsp. baking soda
½
tsp. salt
½
cup cocoa powder
Heat
the oven to 375 degrees. Line 2 baking sheets with silpat mats, set aside.
In
a large bowl cream the butter and sugar together until light and fluffy.
Add
the egg and mix until well combined. Stir in the vanilla.
In
a separate bowl sift together the flour, cocoa powder, baking soda and salt.
Add
half the milk to the butter mixture and stir to combine, then add half the
flour mixture and stir to incorporate. Repeat with the remaining milk and flour
mixture, mix until smooth.
Let
the batter sit for 5 minutes until it stiffens up a bit.
Use
a large ice cream scoop to place about 2 tablespoons of the dough onto the pan.
Space the cookies about 2 inches apart, they will spread out a little.
You
should get 12 large cookies.
Bake
for 8-10 minutes until set around the edges. The centres of the cookies will
still be a bit wet looking. Remove the cookies from the oven and let them stand
on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
Jen of My Tiny Oven
