Cookies: The New Classics
By Jesse Szewczyk
100 bold cookie recipes that take the gold-star standards beyond what you’ve ever known!
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. Sophisticated and approachable — many don’t even require an electric mixer — these new classics are divided into chapters by flavors and attributes such as Chocolaty, Boozy, Fruity, Smoky, and Savory.
Jesse Szewczyk is a food writer and recipe developer based in New York. He graduated from The Culinary Institute of America and has had work published in Bake from Scratch, BuzzFeed, Food52, and The Kitchn, among others.
By Jesse Szewczyk
100 bold cookie recipes that take the gold-star standards beyond what you’ve ever known!
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. Sophisticated and approachable — many don’t even require an electric mixer — these new classics are divided into chapters by flavors and attributes such as Chocolaty, Boozy, Fruity, Smoky, and Savory.
Jesse Szewczyk is a food writer and recipe developer based in New York. He graduated from The Culinary Institute of America and has had work published in Bake from Scratch, BuzzFeed, Food52, and The Kitchn, among others.
By Jesse Szewczyk
100 bold cookie recipes that take the gold-star standards beyond what you’ve ever known!
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. Sophisticated and approachable — many don’t even require an electric mixer — these new classics are divided into chapters by flavors and attributes such as Chocolaty, Boozy, Fruity, Smoky, and Savory.
Jesse Szewczyk is a food writer and recipe developer based in New York. He graduated from The Culinary Institute of America and has had work published in Bake from Scratch, BuzzFeed, Food52, and The Kitchn, among others.