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preheat oven to 350f. whisk together flour, baking soda, and salt in a bowl. stir together buttermilk and vanilla in a cup. beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. mix until smooth. spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing. turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
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Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning