Are you tired of the same old chocolate chip cookies? This version has a surprise ingredient – popcorn! Not only does popcorn give this cookie a distinct crunch, but it also infuses a sweet, buttery flavor. You can use any flavor of popcorn that you want – but buttered popcorn is best!
Popcorn Chocolate Chip Cookies
Recipe Adapted from TasteofHome.com
½ cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttery popped popcorn
1 1/2 cups semi-sweet chocolate chips
1/2 cup crushed pecans or walnuts, optional
Preheat oven to 375 Degrees Fahrenheit. Line two cookie sheets with oven safe parchment paper, which will prevent the cookies from burning. If you don’t have parchment paper, you can just place the cookies directly on the cookie sheet without greasing them.
Make sure the butter is softened to room temperature. You’ll need to do this about two hours before you bake the cookies. Cream the butter and sugar together in a large mixing bowl using an electric mixer that has been set on low speed. Raise mixer to medium speed and beat in the egg and vanilla extract. Set aside.
Whisk together flour, cocoa powder, baking soda, and salt in a large bowl. With the mixer set on low speed, add the flour mixture into the wet ingredients and beat until well combined. Lightly crush the popcorn kernels with your hands. Stir into the cookie batter using a wooden spoon. Add chocolate chips and nuts (optional) and stir again until well combined.
Drop batter in tablespoonful rounds onto the cookie sheet, about an inch and a half apart. Bake one sheet at a time in the center of the oven until the edges of the cookies are just starting to turn brown. This should take about 15 minutes. However, be sure to check the cookies after about 10 minutes. Let cool on the cookie sheet or on wire cooling racks.
Choosing the Popcorn
There really are no set rules as to what kind of popcorn you can use. If you would like to pop it yourself, two cups of popcorn will require about two tablespoons of kernels. You can pop it any way you want. If you have an air popper, you’ll want to drizzle about one tablespoon of melted butter onto it after it’s popped. Don’t use artificial butter sprays because they often don’t bake in the oven properly and can burn.
You can use any brand of popped gourmet popcorn that you want. Just make sure that it doesn’t use artificial ingredients or chemicals in the processing because it could affect the flavor of your cookie. Simple seasonings, such as butter and salt, really are best. However, chocolate flavored popcorn can turn the cookie into an extra-decadent treat. If you’re looking for flavor inspiration, we make over 30 varieties!