a tray of popcorn chocolate chip cookies with popcorn scattered around
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Popcorn Chocolate Chip Cookies

These popcorn chocolate chip cookies are loaded with dark chocolate chunks and lots of sweet and salty popcorn. They're chewy, gooey and downright delicious!

Course Dessert
Cuisine American
Keyword chocolate chip cookies
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 cookies
Calories 178kcal
Author Sasha

Ingredients

  • 10 tablespoons unsalted butter (150g)
  • 2 1/2 cups all-purpose (plain) flour (300g)
  • 2 teaspoons cornstarch (cornflour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda (bicarbonate of soda)
  • 1/4 teaspoon fine sea salt
  • 1/4 cup packed light brown sugar (50g)
  • 1/2 cup packed dark brown sugar (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 7 ounces dark chocolate (200g) chopped into chunks
  • 4 cups popcorn (50g) ready made, not kernels
  • flaky sea salt, to finish optional

Instructions

  • Preheat oven to 180°C/350°F. Line a large baking tray with greaseproof paper.
  • Melt the butter in a small saucepan. Set aside to cool for a few minutes whilst you prepare the rest of the ingredients.
  • In a medium mixing bowl, combine the all-purpose (plain) flour, cornstarch (cornflour), baking powder, baking soda (bicarbonate of soda) and fine sea salt. Stir together using a whisk, to ensure all the ingredients are evenly distributed.
  • In the bowl of a stand mixer, combine the brown sugars and granulated sugar with the slightly cooled melted butter. Mix on medium speed, until well combined. (Alternatively use a large mixing bowl and an electric hand mixer).
  • Add the egg and the vanilla to the butter and sugar mixture and continue to mix on medium speed until well combined.
  • Add the flour mixture and mix on low speed until no streaks of flour remain.
  • Add the chocolate chunks and the popcorn (remember to check for any unpopped kernels in the bag first!) to the cookie dough. Mix on low speed until evenly distributed throughout the dough.
  • Roll into approximately 2 tablespoon-sized balls (you should get 24 cookies from this mixture) and place on the prepared baking tray. You should get 6-8 on a tray at a time.
  • Bake in the preheated oven for 8-10 minutes (mine took 8 minutes in a fan-assisted oven) until lightly golden at the edges. They should still feel soft and underbaked in the centre – that’s what you want! They’ll continue to bake as they cool.
  • Sprinkle the tops with flaky sea salt and leave to cool on the tray (or for as long as you can bear to wait!) Enjoy!

Notes

You can bake these in batches or alternatively, keep the unbaked cookie dough in the fridge for a day or two and bake as you need them.
You could also roll the cookie dough into balls and freeze on a baking tray – bake from frozen as the need for a cookie hits, just add a minute or two to the baking time!