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.
Tips and 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! For more detailed instructions and information, check out the Browned Butter Post under the Spill the Tee section.
3. SPRINKLE ON SOME SALT
Elevate your cookies by sprinkling them with flake sea salt right before or 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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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.
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.
