Popcorn Chocolate Chip Cookies

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There is something about a lazy summer weekend that makes you just want to curl up on the couch, watch a mindless romantic comedy and eat a bowl of popcorn…. and some fresh baked cookies. What could possibly be better? What if you combined the popcorn and cookies together? Sound amazing? I think so!  The dark chocolate chunks in this recipe play off of the buttered popcorn. And a little extra sprinkling of sea salt is the perfect finish.

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Gather all of the ingredients.

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In the bowl of your electric mixer fitted with the paddle attachment beat together 1/2 cup of unsalted, room temperature, butter with 1/2 cup tightly packed light brown sugar and 1/3 cup granulated sugar. Beat until light and fluffy, about 2 minutes.

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Add in 1 large egg and 1 teaspoon vanilla extract and beat until incorporated, remember to scrape down the bowl as needed.

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Fold in 1 1/4 cup all purpose flour,  1/2 teaspoon baking soda and 1/4 teaspoon of salt. Until just incorporated.

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Fold in 4 cups of popped buttered popcorn. You can either use bagged popped corn or you can pre-pop your own kernals. Whatever floats your boat – it does not matter either way! This may seem like a lot of popcorn but trust me, it breaks down as you fold it into the dough.

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Finally fold in 1/2 cup of dark chocolate chips {dark is key here – they are SOOO good. But if you only have semi-sweet they will do too}.

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Scoop into dough onto baking sheets fitted with parchment paper or Silpat mats and bake in a pre-heated oven at 350 degrees for 10-12 minutes, until golden brown. Allow to cool completely.

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Enjoy!

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Happy Baking!

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For a printer-friendly version of this recipe click here:  Popcorn Chocolate Chip Cookies

xoxo,

Post by Ali: Papery & Cakery

recipe adapted from joythebaker.com