Fudge Balsamic Cookie
Balsamic Cocoa Fudge Cookie Recipe
-1 cup all-purpose flour
-1/4 teaspoon baking soda
-1 teaspoon Sonoma Farm Balsamic Vinegar Traditional Barrel Aged
-1/8 teaspoon salt
-4 tablespoons Sonoma Farm Butter 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
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Mix Sonoma Butter Olive Oil and Balsamic with cocoa powder and sugars (mixture will resemble coarse sand). 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.
Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.