Name: Popcorn Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 1 h 26 min
Ingredients: 1 ½ sticks of melted butter; ¾ cup of brown sugar; ¼ cup of granulated sugar; ½ teaspoon of cinnamon; 1 teaspoon of espresso powder; ½ teaspoon of salt; 2 eggs, room temperature; 1 ½ tablespoons of vanilla extract; 2 ½ cups of leveled cups all-purpose flour; 2 teaspoons of corn starch; 1 teaspoon baking soda; 2 cups of natural or caramel corn popcorn, crushed, kernels removed; Approximately 1- 1 ¼ cup of dark or semi-sweet chocolate chips, preferably a mix

Popcorn Chocolate Chip Cookies so fun, and a great way to use up leftover popcorn! If you like a chocolate chip cookie with a crunch, this is the one for you. Use natural or caramel corn flavored popcorn, they both work amazing.

This recipe comes together quickly with pantry items you probably have already, especially the popcorn! As a bonus, all you need is one bowl. YES! The Popcorn Chocolate Chip Cookies up your movie night game or long Netflix binges.

The Popcorn Chocolate Chip Cookies are easy for a new baker to make. In a large bowl, mix the melted butter, sugars, cinnamon, espresso powder and salt together. Stir in the eggs and extract. Add the flour, corn starch, and baking soda to the mixture. Stir until a soft dough forms, adding the crushed popcorn. The mixture will be stiff, do not overwork the dough.

Snowflake shaped popcorn gets crushed and mixed with chocolate chips

Form cookies by using a standard cookie scoop and place them on the prepared baking sheets at least 2 inches apart. Place about 5 per sheet. Lightly flatten the cookies with the back of the scoop. Place the cookies in the refrigerator for 30 (minimum)-60 minutes (ideal) to reduce spreading, so the cookies retain their shape.

Preheat oven to 325. Bake for 11-13 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Do not over bake.

Fresh out of the oven, you can’t resist!

Remove from oven. As the cookies are cooling, carefully dot them with the chocolate chunks and chips. Let cool on the cookie sheet for 15 minutes before transferring to a wire rack with a spatula to cool completely.

A great chocolate chip cookie recipe is the gold standard. There’s something about the buttery vanilla cookie and hits of chocolate that you can’t beat. This one takes it forward with the crushed popcorn! There are so many ways to make great ways to make great cookies. Some recipes call for more brown sugar and less white sugar, brown butter, shortening, grated chocolate, and varied freezing and refrigeration techniques. It’s all about the technique!

What we have found is that it’s best to leave the formed cookie dough in the refrigerator, for at least 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. See my Pro Cookie Tips below

Author: Stacey Berk

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Popcorn Chocolate Chip Cookies

Popcorn Chocolate Chip Cookies so fun, and a great way to use up leftover popcorn! If you like a chocolate chip cookie with a crunch, this is the one for you. Use natural or caramel corn flavored popcorn, they both work amazing.

Prep time: 15 MinCook time: 11 Mininactive time: 1 HourTotal time: 1 H & 26 M

Ingredients

1 ½ sticks of melted butter
¾ cup of brown sugar
¼ cup of granulated sugar
½ teaspoon of cinnamon
1 teaspoon of espresso powder
½ teaspoon of salt
2 eggs, room temperature
1 ½ tablespoons of vanilla extract
2 ½ cups of leveled cups all-purpose flour
2 teaspoons of corn starch
1 teaspoon baking soda
2 cups of natural or caramel corn popcorn, crushed, kernels removed
Approximately 1- 1 ¼ cup of dark or semi-sweet chocolate chips, preferably a mix

Instructions

Prepare two cookie sheets with parchment paper.
In a large bowl, mix the melted butter, sugars, cinnamon, espresso powder and salt together. Stir in the eggs and extract. Add the flour, corn starch, and baking soda to the mixture. Stir until a soft dough forms, adding the crushed popcorn. The mixture will be stiff, do not overwork the dough.
Form cookies by using a standard cookie scoop and place them on the prepared baking sheets at least 2 inches apart. Place about 5 per sheet. Lightly flatten the cookies with the back of the scoop. Place the cookies in the refrigerator for 30 (minimum)-60 minutes (ideal) to reduce spreading, so the cookies retain their shape.
Preheat oven to 325. Bake for 11-13 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Do not over bake.
Remove from oven. As the cookies are cooling, carefully dot them with the chocolate chunks and chips. Let cool on the cookie sheet for 15 minutes before transferring to a wire rack with a spatula to cool completely.
Makes 10-12 large cookies. Store in a cookie jar or airtight container for up to a week at room temperature. Prep time, 15 minutes, inactive 1 hour, 11 minutes baking time.

Notes:

• Try crushed pretzels or chips, too! Adjust the recipe to only 1 cup for these options. • Pro Cookie Tips o Measure with the spoon and sweep method- spoon flour into a measuring cup and level it with a knife. o A standard ice cream scoop is approximately 1.58 inch, a smaller scoop is approximately 1.97 inch. o When scooping cookies, try not to allow any chocolate chips to directly touch the baking sheet, with your hand cover them with dough. o Chill the dough for 30 (minimum)-60 minutes (ideal) before baking. o 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. o Rest cookies on the baking sheet before moving to a cooling rack. o Cool cookies completely before decorating or storing.

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