Chocolatey Popcorn Cookies
Who wouldn't want to make a no fuss chocolatey cookie, loaded with just the right balance of salty and sweet?
These Chocolatey Popcorn Cookies are great in front of the TV for football games with a dark, stout beer. The Cookies are like brownies, very rich and thick. If a deep chocolate vibe is not what you are craving, use white chocolate and crushed caramel popcorn!
To make the Chocolatey Popcorn Cookies, melt the baking chocolate and butter together until the mixture is smooth. Add the sugar, salt, espresso, and vanilla to the mixture. Next mix in the eggs followed by the dry ingredients. Stir in the crushed popcorn and chocolate chips. The batter will be thick and sticky.
Use a small cookie scoop to form the Chocolatey Popcorn Cookies and place them in the refrigerator for at least 30-60 minutes to reduce spreading. Bake the chilled cookies, rotating halfway through the bake time. Let the cookies cool on the baking sheet slightly and transfer to a metal rack.
I love this recipe because it doesn't require a mixer, and they are ready to eat in about an hour! The cookies are super easy to put together, and very hard to mess up! Serve with leftover popcorn, too.
It’s best to leave the formed cookie dough in the refrigerator, for 30-60 minutes to reduce spreading so that the cookies retain their shape during the bake time. Measure correctly, and don't overmix or over bake for the best results.
This is made with pantry items you probably have already in the house.
Chocolatey Popcorn Cookies
ingredients:
- 2 4oz. baking bars of best quality semisweet chocolate, broken into small pieces
- 5 tablespoons of unsalted butter
- 2/3 cup granulated sugar
- ¼ teaspoon of salt
- 1 teaspoon of instant espresso
- 1 tablespoon of vanilla extract
- 2 eggs, room temperature
- 1 ¼ cups of all-purpose flour
- ¼ cup of unsweetened cocoa powder
- ½ teaspoon of baking soda
- 1 cup of crushed buttered popcorn
- ½ cup of milk chocolate chips
- ½ cup of semisweet or dark chocolate chips
instructions:
How to cook Chocolatey Popcorn Cookies
- Prepare two cookie sheets with parchment paper.
- In a large glass bowl, place the baking chocolate and butter together in the microwave for 1 minute. Stir and continue heating until the mixture is completely melted and silky.
- Add the sugar, salt, espresso, and vanilla to the mixture. Stir in the eggs. Gently fold in the flour, cocoa powder and baking soda. Stir the crushed popcorn and chocolate chips into the sticky dough.
- Form cookies by using a small cookie scoop and place them on the prepared baking sheet at least 2 inches apart. When scooping cookies, try not to allow any chocolate chips to directly touch the baking sheet, with your hand cover them with dough. Place the cookies in the refrigerator for 30-60 minutes to reduce spreading, so the cookies retain their shape.
- Preheat the oven to 350F. Bake chilled cookies for 9-11 minutes, rotating halfway through the bake time. Do not overbake. Cool on the baking sheet for 8-10 minutes and transfer to a metal rack with a spatula. Let the cookies cool completely.
- Store in a cookie jar or airtight container for up to a week at room temperature.
NOTES:
• Use really good ingredients. High-quality chocolate bars and varied flavors of chocolate chips shine bright in this recipe. • Use room temperature ingredients such as eggs in this recipe. • Measure with the spoon and sweep method- spoon flour into a measuring cup and level it with a knife. • When scooping cookies, try not to allow any chocolate chips to directly touch the baking sheet, with your hand cover them with dough. • Chill the dough for 30-60 minutes before baking. • Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up. • Rotate baking sheets halfway through the baking time. • Rest cookies on the baking sheet before moving to a cooling rack. • Cool cookies completely before decorating or storing.
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