Description
Delicious cookies combining the sweetness of chocolate chips and the crunch of popcorn for a unique treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 2 cups buttered popcorn (homemade or store-bought), coarsely chopped
- Sea salt flakes, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars in a large mixing bowl until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the dry ingredients—flour, baking soda, baking powder, and salt—in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped popcorn. The popcorn may seem odd at first, but it gives the cookies an incredible texture and flavor.
- Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie. Leave about 2 inches of space between each cookie, as they will spread.
- Bake for 10-12 minutes, or until the edges are golden brown, but the centers are still soft. This will give you that perfect chewy texture with a slightly crispy edge.
Notes
- For best results, use fresh popcorn for the best texture.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg