ok, so imma be real with you.
i burn popcorn.
like pretty much every time i make it.
no matter how closely i listen to the microwave as it’s popping, i still burn it.
i follow the directions – i swear – and then stand patiently by the microwave as it pops, listening for the break in the popping… i pull it out as soon as i AM SURE i got it at just the right moment and without fail, i open the door to a slightly burnt smell. and see the little black flecks inside the popped kernels. poor things…
then i deliver the sad attempt to my husband, head hung low. every friggin time.
he can vouch for this. and yet he continues to ask me to make it for him.
so until i can learn to pop popcorn correctly – and this is not a paid ad – i will remain a HUGE fan of angie’s boom chicka pop. a friend and a client introduced me to it a couple years ago and i have kept it stocked in our pantry ever since. naturally when i came across the idea to put popcorn into a cookie – and it called for popping your own in the microwave for the recipe – i was all, SHYAH RIGHT, i got this.
i adapted a recipe from my favorite design magazine, canada’s house and home (like these maple pudding cakes) and these have quickly become a favorite in my house. the savory, salty element in these cookies is awesome.. and the combination of it with the melty chocolate chips is THE JAM.
popcorn cookies with chocolate chips
makes about 30 cookies
5 cups popcorn (pick through + remove any unpopped kernels)
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp coarse sea salt
1 stick butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 tsp vanilla extract
3/4 cup semi-sweet chocolate chips
- preheat oven to 325. place top rack in lower third of the oven. line 2 large baking sheets with parchment paper.
- in a medium bowl, whisk together flour, baking soda, and salt. in a separate large bowl, beat butter and sugars together with an electric mixer until smooth. add egg and vanilla, and mix until combined. with a spatula, stir in dry ingredients. mix in the popcorn, then add in the chocolate chips, and combine until dough is evenly distributed throughout.
- place 2 inch cookie dough balls about 2 inches apart on the prepared cookie sheets – this works best with your hands instead of a cookie scoop. with clean fingers or a fork, smash them down a bit. bake for 10-12 minutes, depending on the size, until cookies are browning around the edges.