3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 sticks of unsalted butter, soft
1 1/4 cups granulated sugar
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1 T pure vanilla extract
3 3/4 cups confectioners' sugar
4 to 5 T whole milk
3 T heavy cream
2 tsp pure vanilla extract
1/2 cup plus 2T. Nestle or Hershey unsweetened cocoa powder
Preheat the oven to 350. Line baking sheets with parchment paper. In a large bowl, mix the dry ingredients for the cookies (flour, baking powder, baking soda and salt). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy, about two minutes. Add the eggs and the yolk, one at a time and mix. Add the flour mixture in three parts, alternating with the buttermilk (begin and end with flour). Add the vanilla .
Using a 1/4 cup scoop, drop the dough on the prepared baking sheets or use a muffin top pan as I did.
Bake for 17 minutes, baking each sheet one at a time. Edges should be lightly browned. Allow to cool completely before frosting.