My love of this salty treat has become a theme recently. But… what do popcorn, cookies, and chocolate-chips have in common? I have no freaking idea!
And yet, we find ourselves baking with them today. When I was in undergrad, my roommates and I often had date nights that involved two things: wine and air-popped popcorn. There is something so magical about an air-popper (and for hungry grad students, I highly recommend it! Cheap and healthy snack)… maybe it is because I forget to think that chemistry exists and pretend that the popcorn popping in reaction to hot air exposure is simply because the machine contains the essence of unicorns. Or dragons… I guess that would make more sense.
Magic, unicorns, and chemistry aside — my roommates and I ate popcorn literally every day — so it is only natural to pounce on the chance to put our favorite snack into cookies. Because… cookies are cookies, and that is all you need to know. Thank you, Joy the Baker, for having the bravery to combine odd groups of food into one compilation of pure sweet & salty deliciousness.
Buttered Popcorn Chocolate Chip Cookies
Prep time: 10 minutes
Bake time: 10-13 minutes
Yields: 18-24 cookies
- 1/2 cup butter, softened to room temperature
- 2 tbs canola oil
- 1/4 cup popcorn kernels (microwave popcorn is fine)
- 1/4 tsp salt
- 1 tbs unsalted butter melted
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
- sea salt for sprinkling
- Make the popcorn first, either with an air-popper, oil on a stove, or in the microwave. Once it is done drizzle with melted butter and sea salt.
- Pre-heat oven to 350 degrees, grease two baking pans and set aside
- Cream together butter, brown sugar, and granulated sugar — until mixture is pale-colored and fluffy. Beat in egg and vanilla.
- Add flour, baking soda, and salt. Beat until combined
- Use a spatula to fold in the popcorn (the popcorn will break down, remember to take out kernels). Fold in the dark chocolate.
- Scoop batter into heaping tablespoons and place on baking sheets. Sprinkle with sea salt.
- Bake for 10-13 minutes.