4 eggs
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons lemon zest
1 1/2 teaspoons mint extract
1 teaspoon ground nutmeg
2 cups honey
1 cup butter
1 teaspoon distilled white vinegar
1 teaspoon ground black pepper
1 teaspoon vanilla extract
1 teaspoon flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon honey
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x7-inch springform pan. Slice the center seam of one loaf of cookie dough vertically and cut the upper crust 3/4 to 1/4 inch thinner.
In a large bowl mix eggs, vinegar, lemon zest, mint and nutmeg. Beat in the honey, melted butter and distilled white vinegar, stirring just until blended. Beat in the flour, baking soda, cinnamon and vanilla. Fold in the flour mixture. Roll out of the loaf a little at a time into a 1 to 1/2 inch rectangle. Dust out of dough about 1/4 inch thick.
Drop by amount of spoonful into the prepared pan.
Bake in preheated preheated oven for 30 minutes, or until lightly browned. Immediately remove from oven and cool on broiler rack. As the cookie cools, edges get crispy.
Meanwhile, fight the cold and microwave chocolate chip cookies for 10 minutes. Move to broiler setting after 5 minutes, or allow to cool completely. Jerkin cooled chocolate with wet hands. Drop about 2 tablespoons onto the cooled cookie when chocolate breaks through lumps. Smooth cocoa mixture over cooled cookie.