You Won't Believe These Cookies!
Over 20 years ago I went on a trail ride in Sonoita, Arizona. We all brought something for a picnic lunch that we enjoyed on the trails, and one of the women brought some of the best chocolate chip cookies that I have ever had. She said there was something special about them, and when none of us could figure out what was different she finally told us: they were made with balsamic vinegar.
I never saw her again or got the recipe, and I have been trying to replicate it ever since. Chef Joanne Bondy suggested I try a balsamic glaze instead of straight balsamic and she was right - that worked! By using the balsamic glaze I was able to use unsalted butter and not add any extra salt which keeps the sodium levels down, but the balsamic really brings out the beautiful intensity of the chocolate without being overwhelming. Lazy cooks that we are, we discovered a Monari Federzonu Balsamic Glaze that works perfectly with this recipe and saves you the time of making your own glaze. It also is delicious with our favorite Summer dish - fresh tomatoes, mozzarella, and basil.
2 large eggs
1 cup unsalted butter, chilled
1 teaspoon vanilla
1 teaspoon balsamic vinegar glaze
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon baking soda
2 1/4 cups unbleached flour
2 cups chocolate chips - your choice semi-sweet or milk chocolate
Preheat mixture to 375 degrees. Using a hand or stand mixer, mix together butter, granulated sugar, and brown sugar. When mixed well together and creamy mix in balsamic glaze and vanilla. Add eggs until mixture is well mixed together, then slowly beat in flour and baking soda. Turn off mixer and mix in chocolate chips using a spatula.
Cover cookie sheets with parchment paper, and using a small cookie scoop, drop approximately a tablespoon of batter on to the sheet.
Bake approximately 10 minutes or until edges are golden brown. Cool on wire racks and allow to cool if you can resist that long!
Makes approximately 3 dozen cookies.