Ps. Balsamic vinegar is made from grapes, with Italian origins. Is deicious with fresh strawberries.
2.5oz melted cooled butter
2.4oz plain yogurt
1 tbsp balsamic vinegar
5.3oz all-purpose flour
4tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1. Preheat oven to 355°F. Place some pachment paper on a cookie sheet.
2. Whisk butter, yogurt, vinegar and sugar until well incorporated. Add the egg and whisk a little more. Fold in the flour, cocoa powder and salt until incorporated. Do not over mix the dough.
3. With the help of two table spoons, shape cookies, leave some space between them so they don't stick to each other while baking. Bake for 10-15 minutes.
4. Remove from oven and let them cool over a wire wrack and store in a sealed container.
Tips: You can substitute the balsamic vinegar for 1 or 2 teaspoons of vanilla extract.
Depending on the size of the egg you'll need more or less flour. To make sure you get the right amount of flour add 4.6oz first and then add the rest of the flour little by little if necessary. The dough should be thick and a little runny, if you're not sure bake a single cookie as a test.
The cookie will be soft or crunchy depending on the amount of flour and time spent in the oven. The more flour and longer time in oven, the crunchier it will be.
Makes 30 medium cookies.
Adapted recipe from Dia de Domingas