2In a small bowl stir together flour and baking soda; set aside.
3In a medium saucepan melt the butter then remove from heat.
4To the melted butter, stir in the sugars and cocoa powder.
5Stir in buttermilk (or sour milk) and vanilla to the butter/sugar mix.
6Stir in the flour mixture. At this point, the dough gets really stiff so put on your muscles!
7Cover and chill the dough for 1 hour.
8Scoop up enough dough to round into a 2/2 inch ball, then place on a cookie sheet. Squish down ball with the palm of your hand or the bottom of a glass, covered in plastic wrap, to make flat. (About 1/2 inch thick.
9-In between batches, keep the dough in the refridgerator.-
10Bake for 10 minutes or until edges are set. Cool on cookie sheet for 1 minute, then transfer to a wire rack and let cool. Sprinkle very lightly with powdered sugar.
11*To make 1/4 cup sour milk, pour 3/4 teaspoon lemon juice or vinegar in a 1/4 measuring cup, then fill the rest of the cup up to make a total of 1/4 cup; stir. Let mixture stand for 5 minutes before using.
12Info per cookie: Calories 73, total fat (g)2, saturated fat (g)1, cholesterol (mg)6, sodium (mg)38, carbohydrate (g) 12, protein (g)1. DIABETIC EXCHANGES. Other carbohydrates (d.e.)1.