One of our newest middle grade titles from Yellow Jacket, Midsummer’s Mayhem, hit shelves last week and we couldn’t be more excited. This novel from author Rajani LaRocca is a mashup between a Shakespearean classic and a fierce baking competition, and is the perfectly sweet summer treat for any reader.
In celebration of the book’s June birthday, we decided to share one of the many delectable recipes that can be found throughout!
SummerThyme Chocolate-Chunk Cookies
with Citrus Zest
1 cup light brown sugar
¼ cup granulated sugar
2 tablespoons fresh citrus zest (tangerine, orange, or lemon)
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 ½ sticks of butter (12 tablespoons), at room temperature
2 teaspoons vanilla extract
2 large eggs, room temperature
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon of salt
1 ½ cups semisweet chocolate chunks
- Combine the sugars, citrus zest and chopped thyme leaves in the bowl of a stand mixer. Rub them together with your fingers until the sugar is moist and very fragrant. Add the butter, and cream together with the paddle attachment until fluffy and pale. Add the vanilla extract and eggs and mix well.
- In a small bowl, whisk together the flour, baking soda, and salt, then add the dry ingredients to the mixing bowl. Mix on low speed until just combined. Add the chocolate chunks and stir in by hand with a rubber spatula, scraping the bottom and sides of the bowl well.
- Wrap the dough in plastic wrap and chill for 2-24 hours.
- When you’re ready to bake, preheat the oven to 350F. Line baking sheets with parchment paper. Scoop the dough by the tablespoon and place them 2 inches apart on the baking sheets.
- Bake the cookies for 8-10 minutes, rotating halfway through, until they are light brown on top. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. Enjoy!