Monday, November 23, 2015

Dark Cherry Balsamic Chocolate Truffle Cookies




We find it surprising that few people know how useful balsamic vinegar is in baking. Consider it like a liqueur, rich and full of flavor, but with a tang to ease the sweetness. We have always love chocolate and cherries as a combination - it marries like PB & J - but also consider this recipe with our Raspberry Balsamic for a clever and unique variation.

A note on the addition of the nuts: If you decide to add them (and we hope you do) be aware that the cookies will result in a mound shape – in other words, less flat. You can see the difference in the second picture where we have both cookies plated.

 
Ingredients:

  • 4 ounces unsweetened chocolate, chopped
  • 2 cups semisweet chocolate chips
  • 6 tablespoons butter
  • 3 eggs
  • 1 cup white sugar
  • 1 teaspoons vanilla extract
  • 2 tablespoon PastamorĂ© Dark Sweet Cherry Balsamic Vinegar
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pecans or walnuts, lightly chopped & toasted (optional)
  • powdered sugar, optional as dusting
Directions:

In a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla, cherry balsamic and the chocolate mixture until well mixed.

Combine the dry ingredients: flour, cocoa, baking powder and salt, then gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips and pecans, if using. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees. Lightly cover cookie sheet with non-stick cooking spray. Roll chilled dough into 1 to 2 inch balls. Place on cookie sheets so they are 2 inches apart.

Bake for 11 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



Makes 3 dozen.

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