Don’t buy this book if you are a cookie traditionalist. Give it serious consideration if your idea of a great cookie involves playful experimentation with ingredients and a too-much-is-never enough philosophy of flavor.

Revolutionary Milk Bar founder and baker Christina Tosi has an expansive definition of cookies, along with generous ideas about what can be used for flour and other ingredients. And it shows in more than 100 recipes for ambitious bakers who might be willing to create several components before assembling them into the likes of:

• Lime Ritzies, in which Ritz crackers are sandwiched with pineapple jam and lime marshmallow and coated in white chocolate
• Little Motivators, coffee and espresso powder drop cookies packed with chocolate chips, walnuts, and pecans
• Chocolate Peppermint Pretzel Snaps, for which you make chocolate wafers, caramel and a peppermint white chocolate coating. There are pretzels as well as candy canes involved, too
• Pumpkin Dulce bars, featuring three layers: cinnamon-spiced crust, a slathering of dulce de leche, and a cream cheese and pumpkin topping baked until set but jiggly

Adventure lies within.

Hardcover. Color photographs throughout.