The New Cookie: Creative Takes on the Classics You Love
with Julia Collin Davison from America's Test Kitchen
Get ready to rethink everything you thought you knew about cookie baking!
Bakers Dozen is thrilled to welcome Julia Collin Davison from America's Test Kitchen for a special Zoom presentation celebrating their exciting new cookbook, The New Cookie: Creative Takes on the Classics You Love — a modern collection of nearly 150 recipes that takes the comforting appeal of classic cookies and gives them fresh, vibrant new life.
If you loved ATK's bestselling The Perfect Cookie, you are going to adore this follow-up. Expect bold, modern flavors like Strawberry Matcha Cream Cheese Blondies and Chewy Gooey Biscoff Butter Cookies, reimagined classics like Levain-Style Chocolate Chip Cookies, and stunning bakery-style showpieces — all backed by ATK's famously rigorous testing process so you know they'll work every time.
As the ATK editors put it: "Social media may spark cookie trends, but The New Cookie helps home bakers actually pull them off."
This is shaping up to be one of the most essential baking books of the year — and we can't wait to explore it with Julia!
FREE to Bakers Dozen Members $25 to Non Members
Julia Collin Davison is an executive editorial director for America’s Test Kitchen. She is also co-host of America’s Test Kitchen and Cook’s Country and is an original cast member of both shows, which are two of the highest-rated instructional cooking shows on television. Julia also is host of Julia at Home, which premiered on Pluto TV in November, 2021. Julia began working as a test cook for Cook’s Illustrated in 1999 and led recipe development for America’s Test Kitchen cookbooks for more than a decade. Julia has been a guest on Good Morning America, Live with Kelly & Ryan, The Today Show, Hallmark Channel’s Home & Family, and The Tamron Hall Show. She graduated from the Culinary Institute of America in 1996. She received an Augie Award from the Culinary Institute of America and was inducted into the prestigious Disciples d'Escoffier culinary society in 2018.
