I love balsamic vinegar.
It’s one of those things, when really “right,” it’s right.”
It’s also one of those things that when not done well, it’s, well, not good.
You need GOURMET vinegar to be good.
The musk … the umami … the sweet … the tart …

You need it all.

However, believe it or not, in order to make the best BEST balsamic vinegar glaze (or reduction), you need the cheapest, “worst” produced vinegar!
(The recipe calls for the gorgeous glaze, but I opted for store-bought, so the above info is really just extraneous, fun, filler).
BUT, the transition from balsamic vinegar (glaze) to raisin, is seamless – on the flavor profile, they are actually quite similar. This is why they work together in this cookie recipe, along with the strong sensations of dark chocolate.
Today we have “Undercover” dark chocolate covered quinoa crisps to pair with our balsamic vinegar and plump raisins, packed inside these amazingly delicious homemade cookies!

Crispy Quinoa Dark Chocolate Balsamic Raisin Cookies

Crispy Quinoa Dark Chocolate Balsamic Raisin Cookies

12 Tbs. butter or shortening, room temperature (3/4 cup)
14 oz. sweetened condensed milk
1/2 cup brown sugar
2 Tbs. balsamic glaze
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
2 1/2 cups all purpose flour
1 1/2 cup raisins
6 oz. Undercover Dark Chocolate Sea Salt Quinoa Crisps, broken into small pieces

Preheat the oven to 375 degrees.

Cream together the butter, sweetened condensed milk, sugar, balsamic glaze, vanilla, baking soda, baking powder, and sea salt until smooth, creamy, and fluffy.

Add in the flour, 1/2 cup at a time.

Fold in the raisins and crisp pieces.

Let the cookie dough sit in the fridge and chill for 30 minutes.

Line cookie sheets with parchment paper and scoop 1″ sized balls on to the sheets.
Bake for 12-14 minutes, until just beginning to brown.

Remove from the oven and cool for 15-20 minutes, before dipping in milk and devouring.