With bolder-than-ever flavors and spectacularly scientific techniques, cookies have truly never been more fabulous.

Chris Taylor and Paul Arguin bring fresh perspective and heaps of creativity to everything they bake. Now reinventing America’s most traditional handheld dessert―the cookie―they offer 100 reliable and exciting recipes that are sure to impress. From Pumpkin Snickercrinkles to Black-Bottom Lemon Squares, and Coffee Bean Crunchers to Bronze Butter Chocolate Chip Cookies, these are next-level cookies.

Combining their passion for serious baking with their professional backgrounds as accomplished scientists, Taylor and Arguin apply new methods and modern ingredient pairings to develop novel base recipes with innovative techniques. In these pages, they share what they’ve learned in lively tips and tricks for every recipe and style of cookie. Complete with mouthwatering photos, options to make ahead, decorate, or infinitely adapt, these outside-the-box recipes are the very definition of fabulous.


Portland Pie Squares 


Tart Cherry Filling

  • Two 15-ounce cans (850 grams) Canned red tart (a.k.a. sour) cherries, packed in water
  • ¼ cup (50 grams) Granulated sugar
  • 1½ tablespoons (12 grams) Cornstarch
  • ⅛ teaspoon Salt
  • ¾ cup (106 grams) Dried tart (a.k.a. sour) cherries, chopped
  • 4 teaspoons Instant espresso powder
  • ⅛ teaspoon Almond extract

Brown Sugar-Hazelnut Crust and Topping

  • 1¾ cups (248 grams) Unbleached all-purpose flour
  • Packed 1 cup (200 grams) Light brown sugar
  • 1 cup (100 grams) Old-fashioned rolled oats
  • ½ teaspoon Salt
  • ¼ teaspoon Ground cinnamon
  • 12 tablespoons (170 grams) Unsalted butter, melted and cooled but still pourable
  • 2 teaspoons Hazelnut liqueur (substitute: ½ teaspoon hazelnut extract)
  • ½ cup (62 grams) Hazelnuts, toasted, cooled, and chopped

Makes 25 (1¾-​inch) squares

1. Make the Tart Cherry Filling: Drain the canned cherries, reserving ½ cup (121 grams) of the liquid. Whisk together the reserved liquid, granulated sugar, cornstarch, and salt in a medium saucepan until the cornstarch has dissolved. Stir in the cherries. 

2. Bring the mixture to a boil over medium heat. Lower the heat to maintain a slow boil and continue to cook, stirring frequently to prevent sticking and pressing on the cherries to help break them down. Simmer until the mixture has the consistency of applesauce and mostly holds a trail when a spoon is dragged across the bottom of the pan, about 30 minutes. You will have about 1¼ cups (330 grams) of filling. 

3. Remove the pan from heat and stir in the dried cherries, espresso powder, and almond extract. Transfer the filling to a bowl and leave to cool completely, about 2 hours. 

4. Once the cherry filling has completely cooled, position a rack in the center of the oven and preheat to 350°F. Line the bottom and sides of a 9-​inch square baking pan with aluminum foil and lightly spray with nonstick baking spray.

5. Make the Crust and Topping: Combine the flour, brown sugar, oats, salt, and cinnamon in a stand mixer fitted with a flat beater, and beat on low speed. While still mixing, slowly drizzle in the melted butter and hazelnut liqueur. Continue to mix until uniform and no dry flour remains on the bottom of the bowl. 

6. Press about 2½ cups (about 450 grams) of the flour mixture across the bottom of the prepared pan. The flat bottom of a drinking glass or dry measuring cup can be helpful in pressing the crust into a flat and even layer. 

7. Bake until the crust is starting to turn golden brown all over and is firm when pressed in the center, 20 to 25 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. 

8. Spread the cherry filling in an even layer over the warm crust, using a small offset spatula. 

9. Mix the hazelnuts into the remaining flour mixture. Firmly squeeze small handfuls of the topping in your hand (sort of like a rubber stress ball); open your hand and break the piece into marble-​size pieces of topping over the top of the filling. Repeat with the remaining topping and sprinkle the filling with remaining bits. Gently press the topping into the cherry filling. 

10. Return the pan to the oven and continue to bake until the topping is beginning to brown along the top, 35 to 40 minutes. The edges of the filling might also begin to bubble. 

11. Remove from the oven and let cool to room temperature in the pan on a wire rack. Use the foil to lift and remove from the pan before cutting into 1¾-​inch squares. The squares can be stored in an airtight container at room temperature for several days or well wrapped and frozen for several months.

“Chris and Paul have done for the cookie what Salvador Dali did for art: unbridled imagination married to a slightly subversive yet joyous enthusiasm, from Waldorf Blondies to Pumpkin Snickercrinkles.” —CHRISTOPHER KIMBALL, founder, Milk Street  


CHRIS TAYLOR and PAUL ARGUIN are accomplished scientists and bakers. They are the authors of the IACP award-nominated The New Pie (2019). 

They are married and live in Atlanta, Georgia.

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