So here’s how this goes: you start with a basic light chocolate chip cookie dough…but when it comes to the part where you stir in the chips, you are also going to stir in some popcorn. You need to pop your own (and if you have never done this, it’s as easy as putting about a 1/4 cup of popcorn in a plain old brown paper lunch bag, rolling the top down and microwaving it for about 2 minutes. You’ll never buy those chemical-infused expensive microwave popcorn bags again!) Once your popcorn is popped, salt it a little – no butter though – and crush it just a little in your hands. Once the cookies are done, they are a perfect mix of sweet chocolate, salty-crunchy popcorn and cookie. Light and sweet and scrumptious.
Clearly I need to figure out a cookie version of pretzels. They are up there in my snack cabinet as we speak feeling all left out.
Serves: About 25-30 cookies
- ½ cup soft butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1¼ cups flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups popcorn, crushed just a little. (Make sure you pick through the popcorn to make sure there are no hard little unpopped kernels hiding in there!)
- 1 cup chocolate chips
- 1. Preheat oven to 350. Cream butter and sugar until fluffy and pale, about 2 minutes. Add egg and vanilla and beat until well-combined.
- 2. In a smaller bowl, mix together flour, baking soda and salt. Add slowly to the butter mixture, making sure the flour gets fully combined (scrape the bottom of the bowl to be sure).
- 3. Stir the chocolate chips and the popcorn in carefully. Using a cookie scoop, drop tablespoons of dough onto a parchment-lined cookie sheet, spacing the cookies about 2 inches apart. Bake for about 12-14 minutes or until lightly golden.
- 4. Cool for 5 minutes on the cookie sheet and then remove to rack to cool completely.