Ingredients for 12 servings

250g flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon of Balsamic Vinegar of Modena IPG

100g softened butter

100g dark brown sugar

100g white sugar

1 teaspoon of vanilla extract

1 whole egg

150g bitter chocolate drops

12 Oreo cookies

In a bowl mix with the electric beater the butter, dark brown sugar and the white sugar Add the vanilla extract, the egg, the balsamic vinegar and mix again. Add to the flour the salt and baking powder, and then add the mixture to the dough. Mix again with the electric beater. When ready, add the chocolate drops using a wooden spoon. Let the dough rest in the refrigerator for about twenty minutes. In the meantime, heat up the oven at 170°C and put the muffin cups inside the muffin tin. As soon as the dough is cold (or at least cool), using two small spoons or the ice cream scoop, shape the balls. Holding the ball on the palm of your hand, make an indent in the center of the ball and fit inside one Oreo cookie, then add more dough to form again the ball. Place the balls inside the muffin cups and cook for about 15 minutes, making sure that the cookies stay soft, as outside the oven and once they cool off they will harden.