Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated white sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60g) full fat sour cream
  • 1 tsp pure vanilla extract
  • 1/2 tsp lemon extract
  • 1.25 cups (160g) all purpose flour
  • 1.25 cups (150g) cake flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 4 cups (500g) powdered sugar, sifted
  • 5 tbsp boiling water
  • 1 tbsp light corn syrup
  • 0.25 cup (25g) Dutch processed cocoa powder
  • 1 tsp pure vanilla extract (for glaze)

Instructions:

  1. Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
  2. In a stand mixer, cream the 225g of softened butter and 200g of granulated sugar until the mixture is pale and aerated. This usually takes about 3 to 4 minutes on medium high speed.
  3. Add eggs one at a time, followed by the vanilla and lemon extracts. Scrape the bowl to ensure a uniform consistency.
  4. In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
  5. Alternating with the milk and sour cream, fold the dry ingredients into the wet mixture. Start and end with the flour. Stop as soon as the last streak of flour disappears to avoid overmixing.
  6. Using a large scoop, drop mounds of dough onto the prepared baking sheets, leaving ample space for spreading.
  7. Bake for 15 minutes or until the edges are set and the bottoms are a very pale golden brown. The tops should remain white. Let them cool completely on the pan for 5 minutes before moving to a rack.
  8. Prepare the glaze by whisking powdered sugar, boiling water, corn syrup, and vanilla until smooth. The consistency should be thick but spreadable.
  9. Divide the glaze into two bowls. Stir the cocoa powder into one bowl to create the chocolate side. If the chocolate side gets too thick, add a few drops of boiling water.
  10. Flip the cooled cookies over. Use an offset spatula to spread vanilla glaze on one half of the flat bottom side, and chocolate glaze on the other half. Let it set for 15 minutes until the surface doesn't transfer when touched.