Sooo yeah we’re making this a thing. Balsamic vinegar in your cookies.
Wait, don’t turn your back on me yet! I mean it is the start of the year so we all feel a little obligated to step outside the box amiright? Do something you wouldn’t normally do? Have an open mind?
Well, let’s take that mentality toward food. Specifically cookie type food because that’s how I roll and I highly reccommend you join me in this roll of unique dessert fun because it’s awesome. Don’t ya love my run on sentences? It’s no wonder I never carried out my journalism career 4 years ago…
Baking is more my style I guess. And I am so game for thinking outside of the box when it comes to desserts. Most of you know my favorite desserts involve cupcakes and deep dish cookie cakes. For some reason my sweet tooth holds deep dish cookies and cookie bars above regular cookies. Don’t ask me why, that’s just what my chocolate filled heart desires.
The ultimate cookie bar is a little gooey on the inside with a nice butter crisp outside. Heaven people. These bars here fit the criteria just right. But the best part is they are not an ordinary cookie bar. I like to think of these as a little tangy meets a little sweet meets a little chocolatey.
Balsamic vinegar is one of the greatest inventions on the planet next to cookie butter ice cream (swoon) and buttermilk pancakes (double swoon). You’ve heard of the sweet and tangy vinegar pairing well with fruits and vanilla bean ice cream but why not take it a step further and test it with the ultimate of ultimate treats…chocolate. It works, trust me.
When it comes to vinegar I am a total snob. Not even gonna try to deny it. Wine, tacos and pancakes…that’s a different story. I will never be a stickler when it comes to those foods. But balsamic vinegar…yeah you gotta go big or go home with this stuff, it makes the BIGGEST difference. The best way to pick out vinegar is to shop local, in my opinion. The Olive Store is a great option and they have alot of stores but my favorite is Bluff Cove. They have a location in the South Bay where I used to live and their vinegars are to-die-for.
If you can use a a good quality balsamic for this recipe, DO IT. I used the a maple flavored from Bluff Cove that I could literally drink from the bottle it’s so good. What I have noticed about good quality balsamics is that they are a bit thicker and don’t have a super bitter taste. Perfect for cookie bars if ya ask me.
I also tested these with cheap balsamic from Trader Joe’s and they were still good, so either way you are set but in my opinion good vingar is worth the investment. Anyways, these cookie bars are unique not only in flavor/ingredients but also because they’re healthier. Sweetnened mainly with maple syrup, packed with whole grains and a tad bit of butter for that crisp outer layer.
The balsamic flavor in these is subtle but not too sublte. It goes just right with the chocolate chunks and sweet cookie love. Don’t mock it till ya try it!
Maple Balsamic Chocolate Chunk Cookie Bars
- Yield: 12–16 Cookies 1x
Ingredients
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- Sea salt to taste
- 1/2 cup maple syrup
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup maple balsamic vinegar*
- 4 Tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 4 oz. chopped dark chocolate (or chocolate of choice)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8×8 baking dish with parchment paper and set aside.
- Combine flour, baking soda and sea salt in a small bowl. In a separate large bowl whisk together maple syrup, sugar, balsamic, coconut oil and vanilla. (Make sure you measure the oil or butter AFTER melting.) Stir in the dry ingredients until just combined then fold in chopped chocolate.
- Spread dough into the parchment lined baking dish so it covers all corners, as evenly as possible. Bake for 20-25 minutes. Allow to cool for at least 15 minutes in the pan before cutting into squares. Be careful not to over bake, the bars may look a little undone but they will continue to cook while cooling in the pan. It’s very important you wait at least 10-15 minutes before cutting into squares!
Notes
I reccommend using a good quality balsamic vinegar or glaze. I used a maple flavored one but also tested the recipe with non flavored and had good results.
Makes 12-16 cookie bars depending on how large you want them!
Bars stay fresh in an airtight container at room temperature for up to 5 days.