“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
Forget what you think you know about cookies. In this collection of 100 fresh recipes, Jesse Szewczyk reinvents nostalgic classics with inventive flavors and creative twists. Organized by flavor profile—chocolate, boozy, fruity, nutty, tart, spiced, smoky, and savory—Cookies is a smart, stylish upgrade to your baking shelf. But despite its bold flavor choices, nothing here is fussy. These are cookies meant to be baked, shared, and devoured.
Inside, you’ll find chewy Blueberry Muffin Sugar Cookies, Smoked Butter & Chocolate Chunk Cookies, and Pretzels & Stout Cookie Bars—recipes that sound wild but bake up easy. Szewczyk brings the confidence of a professional test kitchen baker with the warmth of someone who just wants you to have a good time. Every cookie delivers on flavor, but also on joy.
Who it’s for
Creative bakers, cookie-swap pros, and anyone bored of the same three cookie recipes. Great for holiday gifting or stocking a freezer with treats you actually want to eat. Gneiss Spice Staff Pick.
Sneak Peak Recipe: FUDGY SMOKED PAPRIKA COOKIES
Ingredients:
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3 cups spooned and leveled all-purpose flour
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1/2 cup natural cocoa powder
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1 tsp baking soda
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1 tsp baking powder
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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 baking sheets.