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1
Preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
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2
Sift the flour, baking soda, and salt into a mixing bowl and set aside.
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3
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
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4
Add the sugar and continue to mix on medium-high speed until smooth, about 1 minute.
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5
Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
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6
Add the eggs and mix until combined.
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7
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
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8
Add approximately half the flour mixture and mix on low speed just until the mixture is incorporated, about 30 seconds.
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9
Add the vanilla and buttermilk and mix until combined, about 15 seconds.
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10
Add the remaining flour and mix until combined, about 15 seconds.
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11
Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
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12
Compared with other, drier cookie doughs, this dough has a more pasty consistency.
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13
Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1 inch apart onto the prepared pans.
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14
Bake for 18 to 20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown.
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15
Remove the cookies from the oven and let them cool on the pans to room temperature.
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16
While the cookies are cooling, prepare the white glaze.
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17
Sift 1 cup confectioners sugar into a small bowl.
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18
Add 2 tablespoons buttermilk and mix thoroughly with a fork.
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19
Once the cookies are at room temperature, flip them over and, using a small offset spatula, spread the white glaze over one-half of the bottom of each cookie.
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20
While the white glaze sets, sift 1/2 cup confectioners sugar and 1/2 cup cocoa powder into another bowl and add 2 tablespoons buttermilk.
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21
Mix thoroughly with a fork.
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22
Using a small offset spatula, spread the chocolate glaze onto the other half of each cookie.
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23
Allow the cookies to set for 20 minutes.
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24
Serve the set cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.
