COOKIE CONFESSIONS

Welcome to Cookie Confessions, where tips and tricks for transforming Talula’s Kitchen Chocolate Chip Cookie Mix from incredible to unforgettable are revealed. From mastering the art of browned butter to creating irresistible flavor combinations, these insider secrets will help you bake cookies that wow every time.

Tricks for Perfect Cookies Every Time

1. ALWAYS HAVE A COOKIE READY ON DECK
This pouch makes 24 deliciously large cookies. If you want to save any extra dough or simply prep ahead, scoop the cookie dough onto a parchment-lined baking sheet and freeze for about 30 minutes. Once the dough is firm, transfer the scoops into a sealed freezer-safe bag or container. When you’re ready to bake, allow the frozen dough to sit out on the baking sheet for about 10 minutes before placing in the oven. Note that baking times will be slightly longer due to the chilled interior.

2. ADD A NUTTY TWIST WITH BROWNED BUTTER
Browning your butter is a simple way to give your cookies a rich, nutty flavor. Here’s how:In a saucepan over medium heat, melt the butter, swirling occasionally until it turns a deep golden color and you see brown specks.Remove from heat and let it cool slightly.

Tip: You can place the browned butter in the fridge for 10–15 minutes to thicken, or let it sit out for 30 minutes so it doesn’t curdle the eggs when you add it to the dough. Then, incorporate it into your recipe just as you would softened butter. You can even infuse it with vanilla bean for an extra layer of flavor! If you find your dough is lacking moisture, add in one tablespoon of water.

3. SPRINKLE ON SOME SALT
Elevate your cookies by sprinkling them with flake sea salt right after baking. The subtle pop of salt enhances the sweetness of the chocolate and adds a complex taste experience to your cookies.

4. MAKE YOUR COOKIES PERFECTLY ROUND
If you’re after that perfect bakery-style, circular cookie, invest in a round cookie cutter or use the circular base of a glass. About halfway through baking—when the cookies have spread but aren’t fully set—gently swirl the cutter around each cookie’s edges. This neatens up the shape and gives you perfectly round cookies every time.

5. KEEP THEM THICK
For extra-thick cookies, create a dome-like structure when scooping the dough, and chill it thoroughly before baking. This prevents excessive spreading and results in a bakery-style, lofty cookie.

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Cookie Tips 101

1. SOTEN YOUR BUTTER PROPERLY
To soften butter effectively, let it sit at room temperature for 30–40 minutes. This allows the butter to remain structured yet pliable—perfect for cookie dough. If you need to speed up the process, remove any parchment or wrapping, place the butter in a glass container (like a measuring cup or bowl), and microwave on high for about 15 seconds. Be careful not to overheat!

2. CHOOSING THE RIGHT COOKIE SHEETS
For even browning, I recommend using shiny aluminum cookie sheets. These pans ensure that the bottoms of your cookies brown evenly. If you opt for non-stick or dark-colored sheets, note that they absorb heat faster and may cause the bottoms to brown too quickly. In such cases, reduce the oven temperature by 20–30°F and check the cookies at the minimum baking time to prevent over-baking or burnt bottoms. Also, always ensure that your cookie sheets are completely cool before placing your dough on them; warm sheets can cause cookies to spread too thin.

3. OPTIMAL OVEN POSITION
Cookies bake best in the middle of the oven, where the temperature is most consistent. If you’re baking one sheet at a time, simply place it on the center rack. When baking with two sheets, position the racks near the center and swap the trays halfway through the baking process to ensure even heat distribution.

4. PROPER STORAGE FOR FRESHNESS
Allow your cookies to cool completely before placing them in an airtight container—whether it’s Tupperware or a ziplock bag—and store them at room temperature. This method will keep your cookies fresh for 3 to 5 days.

5. FREEZING COOKIES
If you’d like to freeze your fully baked cookies, first ensure they are completely cooled to room temperature. Then, wrap them tightly in plastic wrap or parchment paper before placing them in an airtight container. While cookies can technically remain in the freezer for up to one year, I recommend using them within 6 months for optimal flavor. When ready to enjoy, you can either defrost them overnight in the fridge or allow them to sit at room temperature for 10 - 15 minutes before placing them in the oven or microwave. Reheat them in a 350°F oven (unwrapped on a baking sheet) for 3–7 minutes or microwave on high for 45–60 seconds.

Mix and Match New Flavor Profiles

The base dough is incredibly versatile. Feel free to experiment with different mix-ins — some of these variations omit or supplement the original chocolate chips included in the pouch, but all yield deliciously unique cookies!

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OREO

ADDITIONAL INGREDIENTS: 15 Oreos, slightly crushed (plus more for decorating)

DIRECTIONS: Add the crushed Oreos alongside the chocolate chips to the mix. Chill the dough in the fridge for 15-30 minutes. Shape your dough into balls and top each with extra Oreo pieces. Bake as directed on the pouch.

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MACADAMIA AND WHITE CHOCOLATE

ADDITIONAL INGREDIENTS: 1 cup (150g) chopped macadamia nuts and 1 1/4 cups (215g) white chocolate chips/chunks

DIRECTIONS: Omit the standard chocolate chips and add these mix-ins at the end instead. Bake as usual.

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TRIPLE CHOCOLATE AND WALNUT

ADDITIONAL INGREDIENTS: ½ cup (75g) white chocolate chips/chunks, ½ cup (75g) dark chocolate chips/chunks, and ⅔ cup (100g) chopped walnuts

DIRECTIONS: Stir these ingredients in along with the original chocolate chips. Bake as directed for the ultimate chocolatey bite. A sprinkle of sea salt flakes on top makes it extra special, as it cuts down any bitterness from the dark chocolate while amplifying the sweetness.

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S’MORE

ADDITIONAL INGREDIENTS: 9 full sheets/ 1 full sleeve of Graham Crackers (slightly crushed), 12 giant marshmallows (or marshmallow fluff)

DIRECTIONS: Add the graham cracker pieces and chocolate chips at the end of mixing. Scoop the dough, form a small divot in the center of each cookie, and chill for 20 minutes.

* If using marshmallow fluff: Place a tablespoon of fluff in each cookie’s center. Bake as usual, then broil for 2 minutes to toast the top.

* If using giant marshmallows: Bake the cookies until they’re almost done. Immediately top each with a marshmallow, then broil for 2–3 minutes until golden.

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BISCOFF

ADDITIONAL INGREDIENTS: 12 Biscoff biscuits (+4 extra for topping) and ¾ cup Biscoff cookie butter

DIRECTIONS: Beat the regular butter and Biscoff cookie butter together before proceeding with the recipe. When you’d normally add chocolate chips, also mix in crushed Biscoff biscuits. Bake as directed. Top each cookie with a piece of the remaining Biscoff biscuits. Drizzle more Biscoff cookie butter on top before serving.

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SPRINKLE ANIMAL CRACKER

ADDITIONAL INGREDIENTS: ½ cup of sprinkles, 15 animal crackers, gently crushed (+ extra for topping)

DIRECTIONS: You can omit the chocolate chips if you’d like a fully sprinkle-and-cracker cookie. Simply add the sprinkles and crushed animal crackers where you’d normally add chocolate chips. Bake as usual, then press whole or extra cracker pieces on top while they’re still warm.

UPGRADE OTHER DESSERTS USING THE MIX

You can use Talula’s Kitchen Chocolate Chip Cookie Mix to make more than just cookies! Let your creativity shine and impress both yourself and your guests with these delicious variations!

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COOKIE BAR

ADDITIONAL TOOLS: 8” square cake baking dish

DIRECTIONS: Preheat your oven to 350°F. Line an 8-inch square baking dish with parchment paper and lightly coat with nonstick spray. Set aside. Prepare the Talula’s Kitchen Chocolate Chip Cookie Mix according to the package instructions.Transfer the dough into the prepared baking dish, pressing it into an even layer. Bake for 30 to 35 minutes, or until the edges are lightly golden brown and the center is set. Optional: Sprinkle with sea salt flakes immediately after baking.Cool on a wire rack for 15 minutes before serving. Serving suggestion:enjoy warm with a scoop of vanilla ice cream for the ultimate treat!

COOKIE CROISSANT

ADDITIONAL INGREDIENTS: 5 croissants, powdered sugar for serving

DIRECTIONS: Preheat your oven to 350°F. Line two baking sheets with parchment paper. Prepare the Talula’s Kitchen Chocolate Chip Cookie Mix according to the package instructions, then place the dough in the fridge to chill slightly. Slice the 5 croissants in half horizontally, making sure not to cut all the way through (they should remain connected at the base). Place 3 tablespoons of the chilled cookie dough in the center of each croissant, pressing it down onto the bottom half. Gently fold the top of the croissant back over. Then, spread 2 tablespoons of cookie dough evenly over the top of each croissant, pressing down lightly. Bake for 10 to 15 minutes, or until the cookie dough is set and golden. Remove from the oven and let cool for 15 minutes before dusting with powdered sugar. Serve and enjoy!

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