The book starts off with an explanation of terms used in the recipes. Then, it moves into a FAQ section covering a variety of topics, such as pan preparation, cookie, storage, and choosing/preparing the ingredients.
The sections in the book are divided by the topics in the title (crispy, crunchy, chunky, chewy, gooey, flaky, and melt-in-your-mouth). At the end, there are a couple of other informative sections. There is a component section with various things like fillings, frostings, cookie icings, and crusts. There are also ingredient and equipment explanatory sections.
Some of the dry ingredients in the recipes, such as flour, sugar, and nuts, are given in both volume and weight measurements. Many of the recipes have an "upgrade" (variation) section following the recipe. There are also mini tutorials throughout the book. For example, there are a couple pages devoted to tuiles. The mini tutorial talks about tuile basics, how to make and use a stencil for tuiles, more efficient tuile baking, and how to make ice cream cones from tuile batter.
There are a variety of recipes in this book. There are a few traditional stand-bys like chocolate chip cookies and snickerdoodles. There are also more unusual recipes, such as honey hemp bars, pebbly-beach fruit squares, breakfast biscotti, spicy carrot masala macaroons, and alfajores. Also, macarons are becoming popular, and there is a recipe, with variations, for French macarons.
One note for people looking for recipes for individuals with food sensitivities or special diets - there is a guide at the back of the book the lists recipes for wheat-free cookies, dairy-free cookies, cookies made with whole grains, and less fat and 2 (Weight Watchers) point treats. Each of the cookies in the point section lists how many cookies you can have for the points. For example, melting chocolate meringues - 2 cookies for 2 points. Other listings include doughs that freeze well, cookies that will keep for at least two weeks, and quick and easy recipes. For some reason, the listings don't have page numbers with the names of the cookies, but the index immediately follows the listings.
There aren't very many pictures in the book - only about 2 to 4 recipes in a chapter are pictured. I find that a little disappointing because I love to see what I'm about to make.