The team from Zingerman’s Bakehouse — the acclaimed artisanal bakery and school based in Ann Arbor, Michigan that ships its award-winning baked goods nationally — officially released its second cookbook Celebrate Every Day: A Year’s Worth of Favorite Recipes for Festive Occasions, Big & Small on Tuesday, October 3.
Celebrate Every Day features a variety of recipes to mark life events, seasonal holidays and celebrations, from birthdays and weddings to tailgating, Passover, Mardi Gras, Pi Day and more.
The following recipe for Michigan Double Chocolate Cookies makes about 24 cookies.
Ingredients
- 1 cup plus 1 Tbsp [190 g] semisweet chocolate, for melting
- 1 cup plus 2 Tbsp [255 g] unsalted butter, room temperature
- ½ cup plus 2 tsp [115 g] granulated sugar
- ½ cup plus 1 Tbsp [115 g] brown sugar, packed
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2⅓ cups [325 g] whole-wheat flour
- 5 Tbsp [25 g] unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp fine sea salt
- 2 cups [360 g] semisweet chocolate chunks
Directions
- Preheat the oven to 350°F [180°C]. Line a baking sheet with parchment paper.
- In a double boiler or metal bowl set over a saucepan of simmering water, melt the semisweet chocolate, stirring frequently. Set aside to cool slightly.
- In a large mixing bowl, cream together the butter and sugars with a wooden spoon until well combined. If using a stand mixer, use the paddle attachment and mix at medium speed. Scrape down the sides of the bowl and mix until homogeneous. Add the melted chocolate to the creamed mixture and mix until there are no streaks of chocolate. Scrape down the sides of the bowl with a spatula and get underneath the mixture to make sure the chocolate is evenly incorporated. Add the egg and vanilla extract and mix thoroughly.
- In a separate bowl, using a sifter or fine-mesh sieve, sift together the flour, cocoa, baking soda, and salt, then whisk until well blended. Add the dry ingredients to the creamed mixture and stir until well combined. Add the chocolate chunks and mix just until they are evenly distributed in the cookie dough.
- Using a small ice cream scoop or a spoon, scoop the cookie dough onto the prepared baking sheet lined with parchment paper, spacing them 2 in [5 cm] apart.
- Bake the cookies until the edges have just set, 13 to 15 minutes. For soft cookies, remove them from the oven when their centers are still slightly wet in appearance. (We prefer these cookies to be on the lightly baked end of the spectrum, as it shows off their tender texture best in this form.)
- Place the cookies on a wire rack to cool to room temperature. Store cooled cookies in an airtight container at room temperature for up to 7 days or freeze for up to 3 months.
