Nutrition per serving may change if servings are adjusted.
1 cup all-purpose flour
¼ teaspoon baking soda
¼ cup butter
⅔ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ cup packed brown sugar
¼ cup buttermilk or sour milk (see Tip)
1 teaspoon vanilla
Non-stick cooking spray
1 tablespoon sifted powdered sugar
In a small bowl stir together flour and baking soda; set aside. In a medium saucepan melt butter; remove from heat. Stir in granulated sugar, cocoa powder and brown sugar. Stir in buttermilk and vanilla. Stir in flour mixture just until combined. Cover and chill dough for 1 hour. (Dough will be stiff.)
Preheat oven to 350°F. Lightly coat cookie sheets with nonstick cooking spray or line with parchment paper. Drop chilled dough by rounded teaspoons onto cookie sheet.
Bake for 8 to 10 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Sprinkle with powdered sugar.
Tip: To make ¼ cup sour milk, place ¾ teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make ¼ cup total liquid; stir. Let mixture stand for 5 minutes before using.