Recently, I have been using balsamic vinegar, especially balsamic glaze in and on almost everything lately. It’s a fantastic way to bring a fresh acidity or sweet flavor to a savory dish.
With how busy I have been with work, I haven’t taken the time to experiment with baking. One of my favorite things with sweets is to play with tying in as many savory flavors as possible! Balsamic vinegar being my new ingredient!
Surprisingly I learned, that vinegar actually pops up in a lot of baked goods as a quick and easy way to add an acid to a recipe. This allows a leavening agent like baking soda to get a little extra lift when added to the batter.
The balsamic vinegar in this recipe actually also gives the chocolate cookies almost a “chocolate covered cherry” taste!
Dark Chocolate Balsamic Cookies
Prep Time: 10 Minutes
Cook Time: 8-10 Minutes
-1 cup all-purpose flour
-1/4 teaspoon baking soda
-1 Tablespoon Balsamic Vinegar Traditional Barrel Aged
-1/8 teaspoon salt
-4 tablespoons Extra Virgin Olive Oil
-7 tablespoons unsweetened cocoa
-2/3 cup granulated sugar
-1/3 cup packed brown sugar
-1/3 cup plain low-fat yogurt
-1 teaspoon vanilla extract
1.Preheat oven to 350°
2.Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Mix Olive Oil and Balsamic with cocoa powder and sugars (mixture will resemble coarse sand).
3.Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
4. Once the oven is at 350°, place baking sheets in the oven. Cook for 8-10 minutes. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.