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Popcorn Chocolate Chip Cookies

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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

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Whisk together the dry ingredientsflour, baking soda, baking powder, and saltin a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  4. Fold in the chocolate chips and chopped popcorn. The popcorn may seem odd at first, but trust me, it gives the cookies an incredible texture and flavor.
  5. 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.
  6. 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.

Nutrition

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