Cookies and Brownies

Looking for decorated cookies? See photos of custom cookies we’ve created!


Maple Leaf Cookies

Maple leaf shaped cookies made with real maple syrup and maple sugar sandwiched with maple sugar butter cream. Lots of deep true maple flavor without being overly sweet. Created by Amy, one of the owners of the Bakehouse and a Canada native. Available April and May.
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funky chunky chocolate

Don't be fooled by their simple appearance. These are classic cookies brought to new heights. They're full of chunks (not chips) of Callebaut Chocolate and toasted walnut halves. Holding the chocolate and nuts together is a rich flavorful cookie full of sweet butter, brown sugar and real vanilla.
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triple trouble chocolate cookie

We are warning you these cookies are dangerously good. While testing them here at the bakery, the staff reaction was overwhelmingly enthusiastic. They just couldn't stop eating them. It's a really great soft cookie made with cocoa powder and melted dark chocolate, but the kicker is pieces of rich creamy Valrhona Caramelia milk chocolate made from caramelized milk. Do yourself a favor. Take a taste. See if you can stop or if you happily savor the entire cookie.
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big o'

Stop by the Bakehouse any Friday about 6:00 P.M. and you'll see Frank leaving with one of his favorite weekend treats-a bag of big O' cookies. He's been eating them since the days he worked at Zingerman's deli in the 80's. What makes them his favorite? Large flake organic oats, huge Red Flame raisins, and real maple syrup. Did you know we use a whole gallon of maple syrup in every batch? The syrup comes from RMG Family Sugar Bush in Rudyard, MI.
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ginger jump-up

What makes these cookies so special? We use unrefined brown sugar from Mauritius (Ma...what? It's an island off the coast of Africa) and juicy chunks of crystallized ginger. The result is a chewy, spicy, sweet treat.
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palmiers

What can we say? You take really good butter, a bit of flour, and some sugar and turn it into traditionally produced puff pastry. People love these cookies. They're passionate about 'em. Also known as elephant ears, we make them in a large and not so large sizes packed in bags.
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magic brownies

The brownies that Zingerman's fans have been feasting on for over two decades and our most popular. They have a soft, chocolate, chewy interior dotted with toasted walnuts, and are covered with a thin chocolate crust. USA Today raves about them.
"Thank you for sharing your brownie recipe with Midwestern Living Magazine. I made them for a local county fair and won a blue ribbon." -Beth from New York
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black magic

Same intense, chewy chocolate base as the traditional Magic Brownies but baked without the walnuts. Immerse yourself in the best-tasting argument around: Are they better with or without?
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pecan blondie

Moist butterscotchy blondies dotted with hand made pecan praline. Just a pinch of sea salt sprinkled over the praline makes the flavor really sing. This is Charlie, our former pastry manager and current Candy Manufactory founder's, personal creation.
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buenos aires

Two layers of our Black Magic Brownie sandwich a layer of Dulce de Leche, the Argentine caramel cream. The $64 million dollar question is "How do they get that caramel between the layers?"
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townie brownie

Who needs wheat flour to make a delicious brownie? Try our new townie brownie, as unique as the Ann Arbor natives it's named after. Made from ancient grains commonly used in South America--amaranth and quinoa. It's packed with protein, spiked with chocolate chunks and best of all, it's wheat free!

While the ingredients of the brownie itself are wheat free, it is made at the Bakehouse where we use wheat flour in other products. If your wheat or gluten intolerance is severe, it is suggested you consult with your personal physician before consuming this product.
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