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**1. Prepare the Vanilla Cakey Cookies:**
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a. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
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b. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (2-3 minutes).
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c. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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d. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream/buttermilk, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
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e. Cover the dough and chill in the refrigerator for at least 30 minutes (this helps with spreading).
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f. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
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g. Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
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h. Bake for 10-12 minutes, or until edges are lightly golden and centers are set but still soft. Do not overbake.
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i. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
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**2. Prepare the Vanilla Bean Cream Cheese Frosting (White):**
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a. In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
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b. Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition.
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c. Stir in vanilla bean paste (or scraped vanilla bean seeds). If the frosting is too thick, add milk or cream 1 tablespoon at a time until desired consistency is reached.
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**3. Prepare the Dark Chocolate Ganache (Black):**
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a. Place finely chopped dark chocolate in a heatproof bowl.
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b. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
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c. Pour the hot cream over the chopped chocolate. Let stand for 5 minutes without stirring.
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d. Whisk gently from the center outwards until the ganache is smooth and glossy.
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e. Stir in the optional butter until fully incorporated.
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f. Let the ganache cool slightly to thicken to a spreadable consistency (can be refrigerated for 15-20 minutes, stirring occasionally).
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**4. Assemble and Serve:**
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a. Once cookies are completely cool, you can either:
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i. **Classic Half-and-Half**: Spread one half of each cookie with the vanilla bean cream cheese frosting and the other half with the chocolate ganache.
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ii. **Deconstructed Elegance**: Arrange a few cookies on a serving plate. Artistically dollop or spread small amounts of both the vanilla bean frosting and the chocolate ganache alongside or on top of the cookies. You can use a small offset spatula or a spoon to create elegant swirls or streaks.
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b. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature slightly before serving for best flavor.
