2/3 c. butter, softened
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. all-purpose flour, unsifted
1/2 c. Hershey's cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. buttermilk

Cream butter and sugar until light and fluffy. Blend in vanilla and egg. Combine dry ingredients, add alternately with buttermilk to creamed mixture. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake at 350 degrees for 7 to 9 minutes. Cool on wire rack. Frost as desired. Yield about 5 dozen cookies.