Did the rest seem to intensify the vanilla flavor, or de-intensify the sweetness? I wonder whether the rest allowed the vanilla to disperse, whether some of the sugar dissolving changed something, or whether something else is going on. Incidentally, did you consider trying cultured butter? I realize that this ingredient is either unreasonably expensive or unavailable for many American bakers, but it was the first thing that came to mind when I read that the cookies were too one-dimensionally sweet. Just curious!

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