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6 oz dark cou­ver­ture (bak­ing) choco­late, chopped

2 large eggs, at room tem­per­a­ture ½ cup gran­u­lated sugar

1 tsp pure vanilla ex­tract

1 tsp bal­samic vine­gar

2 cups ic­ing sugar, di­vided

½ cup Dutch process co­coa pow­der

1 tbsp corn­starch

½ tsp bak­ing pow­der (cer­ti­fied gluten-free)

½ tsp salt

½ cup white choco­late chips

Pre­heat the oven to 325°F and line two bak­ing trays with parch­ment pa­per; set aside.

Melt the choco­late in a metal bowl set over a saucepan filled with 1 inch of barely sim­mer­ing wa­ter, stir­ring gen­tly. Set aside.

In a large bowl, us­ing an elec­tric mixer or a stand mixer fit­ted with the whip at­tach­ment, whip the eggs with the gran­u­lated sugar, vanilla and vine­gar un­til light and frothy, about 3 min­utes (it doesn’t have to hold a “rib­bon”). Whisk in the melted choco­late (it’s okay if it’s still warm).

Sift in 1 cup of the ic­ing sugar, the co­coa pow­der, corn­starch, bak­ing pow­der and salt and stir by hand un­til well com­bined. Stir in the choco­late chips. The bat­ter may seem very soft at first, but it will firm up.

Place some of the re­main­ing ic­ing sugar in a shal­low dish. Use a small ice cream scoop or two tea­spoons to drop spoon­fuls of bat­ter di­rectly into the ic­ing sugar, rolling to coat fully and evenly. Ar­range the balls on the pre­pared bak­ing trays, 1½ inches apart. Gen­tly press down on the cook­ies with the palm of your hand to flat­ten.

Bake un­til the cook­ies are fully puffed up, 10 to 12 min­utes. Care­fully smack the trays down on the coun­ter­top to de­flate the cook­ies (and get the crackle ef­fect). Let cool on the trays for about 5 min­utes, then trans­fer to a wire rack to cool com­pletely.

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