1 cup sugar

1 egg

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1/2 cup cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk or sour milk*

Additional sugar

1. Heat oven to 350 degrees F. Lightly grease cookie sheet.

2. In large bowl, beat butter and sugar until well blended. Add egg and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.

3. Using ice cream scoop or 1/4 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.

4. While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 1 dozen cookies. *To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.

Ultimate Candied Chocolate Chip Cookies

1 cup (2 sticks) butter or margarine, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 12-ounce package mini chocolate baking bits

3/4 cup chopped nuts (optional)

1. Preheat oven to 350 degrees F.

2. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

3. In medium bowl, combine flour, baking soda, and salt; blend into creamed mixture.

4. Stir in mini chocolate baking bits and nuts, if using. 5. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

6. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake.

7. Cool 1 minute on cookie sheets; cool completely on wire racks.

8. Store in tightly covered container.

Makes about 3 dozen cookies.

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