Chocolate Espresso Barrel Aged Balsamic

These cookies are so Amazing and use 2 of Olivelles Products

Chocolate Pecan Vinegar Cookies

1 cup soft butter
1 cup white sugar
1 Tablespoons Chocolate Espresso Vinegar
1 1/2 cup all purpose flour
1 teaspoons baking soda
1/2 teaspoon Vanilla Bean Sea Salt
1 teaspoon vanilla
1 cup mini chocolate chips
1 cup finely chopped pecans
Cream butter, sugar, and vanilla. Sift flour, soda and salt. Add to creamed mixture and mix. Add vanilla, chocolate and pecans. Drop by teaspoon on a parchment lined cookie sheet. Bake in a preheated oven at 300 for 17 minutes. Let sit for several minutes before removing from sheet. Enjoy 😊

The best thing since sliced bread. Goes well on yogurt with berries, as a dipping sauce for pancakes and French toast, and poured over ice cream.

The Chocolate Espresso Aged Balsalmic is my favorite!! Makes any salad or dish ten times better!!

This one is great. I used it a great deal as one would use chocolate syrup: on berries, in chocolate hummus—it’s dessert!!!!

I love this product! I mix it with a couple drops of Blood Orange, Vine Ripened Raspberry, Sweet Raspberry, or a variety of other flavored olive oils and use it as a salad dressing on my baby spinach, apple, and candied walnut salad. The possibilities are endless. YUM!!!

These cookies are so Amazing and use 2 of Olivelles Products

Chocolate Pecan Vinegar Cookies

1 cup soft butter
1 cup white sugar
1 Tablespoons Chocolate Espresso Vinegar
1 1/2 cup all purpose flour
1 teaspoons baking soda
1/2 teaspoon Vanilla Bean Sea Salt
1 teaspoon vanilla
1 cup mini chocolate chips
1 cup finely chopped pecans
Cream butter, sugar, and vanilla. Sift flour, soda and salt. Add to creamed mixture and mix. Add vanilla, chocolate and pecans. Drop by teaspoon on a parchment lined cookie sheet. Bake in a preheated oven at 300 for 17 minutes. Let sit for several minutes before removing from sheet. Enjoy 😊

The best thing since sliced bread. Goes well on yogurt with berries, as a dipping sauce for pancakes and French toast, and poured over ice cream.

The Chocolate Espresso Aged Balsalmic is my favorite!! Makes any salad or dish ten times better!!

This one is great. I used it a great deal as one would use chocolate syrup: on berries, in chocolate hummus—it’s dessert!!!!

I love this product! I mix it with a couple drops of Blood Orange, Vine Ripened Raspberry, Sweet Raspberry, or a variety of other flavored olive oils and use it as a salad dressing on my baby spinach, apple, and candied walnut salad. The possibilities are endless. YUM!!!