Cookies: The New Classics, A Baking Book

$ 27.50

“Jesse is a master baker and has a sense of style and sophistication that is boldly evident in every recipe.”—Rick Martínez, James Beard Award–nominated recipe developer, host, and cookbook author

You may think you don't need another cookie cookbook, but you have't seen the table of contents of this one:

  • Chocolate
  • Boozy
  • Fruity
  • Nutty
  • Tart
  • ​Spiced 
  • Smoky
  • Savory

​To bake these recipes you'll need your normal allspicecinnamon, clove, ginger, nutmeg, and a coarse flaky salt. But then mix it up with savory spices like fresh pepper, smoked paprika, Chinese five spice, and ancho chile powder! Scroll down for a recipe for Fudge Smoked Paprika Cookies. 

Within these pages you will find 100 unapologetically modern-yet-familiar recipes that promise to redefine your favorite go-to cookies.  As modern and inventive as the recipes are, they all evoke a sense of nostalgia and comfort as only a freshly made cookie can. If you're worried that the recipes sound complicated, don't be. Every recipe is easy to execute. I believe that baking cookies should be fun, stress-free, and rewarding. 

—Jesse Szewczyk, author of Cookies

Move beyond the same-old chocolate chip, peanut butter, and oatmeal cookies with Jesse Szewczyk’s collection of 100 brand-new, boldly flavored, and intriguing yet familiar recipes. Unexpected combinations like Malted Brownie Biscotti, Key Lime Pie Meringues, Smoked Butter & Chocolate Chunk Cookies, Chewy Blueberry Muffin Sugar Cookies, and Pretzels & Stout Cookie Bars will become your go-to treats for stealing the show 
at bake sales, gift exchanges, and holiday cookie swaps. Jesse’s trustworthy recipes and pro baking advice deliver sweet satisfaction to anyone looking to up their cookie game.



  • 3 cups spooned and leveled all-purpose flour
  • 1/2 cup natural cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tablespoon smoked paprika
  • 1/2 tsp kosher salt
  • 2 sticks unsalted butter, melted and cooled slightly
  • 1 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract 
  • 8 ounces semisweet or bittersweet chocolate chunks

1) Preheat oven to 375 and set 2 racks at the upper-middle and lower middle. Line 3 baking sheets with parchment paper or baking mats.

2) In a medium bowl, whisk together the flour, cocoa powder, baking soda, smoked paprika, and salt.

3) In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla extract and whisk until smooth and glossy. Add the flour mixture and stir with a rubber spatula until a soft dough forms. Stir in the chopped chocolate with a rubber spatula. (If the dough is too thick to easily mix in the chocolate, free free to mix with your hands!)

4) Using a large #16 cookie scoop or 1/4-cup measure, portion out the dough and roll into large balls. The dough will be stick; don't worry if not perfect. Place balls at least 3 inches apart on prepared baking sheets.

5) Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom to the top midway through baking, until the tops of the cookies are cracked and matte, about 12 to 14 minutes. *If reusing a baking sheet, allow it to cook 1 minutes before starting another batch. 

6) Immediately smack the baking sheets on the countertop as they come out of the oven to deflated the cookies slightly! Let cool completely on the backing sheets.