Popcorn Chocolate Chip Cookies/Cookies aux pépites de chocolat et popcorn

One reason why popcorn shouldn’t just be saved for the cinema!

Popcorn Chocolate Chip Cookies

*I used a popcorn brand, which is already sweetened, but if you’re using another brand or butter popcorn you may want to increase the sugar content.

 

Makes a dozen

• 1/4 cup/57.5g unsalted butter at room temperature
• 1/4 cup/47.5g of light muscovado sugar*
• 1 egg
• 1/2 tsp vanilla extract
• 87g of your favourite plain/AP flour
• 1/4 tsp baking soda
• a dash/1/8 tsp of sea salt
• 2 cups/40g of your favourite popcorn
• 1/4 cup/40g chopped dark chocolate

Using the paddle attachment, cream the butter and muscovado sugar in your Kitchen Aid for about 3 minutes until light and fluffy.

Beat in the egg and vanilla extract.

Change the setting to low.  Add the flour, baking soda and sea salt and beat on low until combined.

Remove the bowl and use a spatula to fold in the popcorn. You may start freaking out and think there’s way too much popcorn in here for this to work, but it will! Trust me 🙂

Fold in the dark chocolate.

Heap about a 1/3 of a cup of mixture onto a baking tray lined with baking paper. Make sure they are space wide apart because the mixture can spread a lot.

Refrigerate overnight.

Bake in a pre-heated oven at 180°C/ 350°C, for 10 to 15 minutes or until golden brown

Leave to cool, they are quite soft when first baked but harden and hold their shape better once cooled.

Adapted from The Smitten Kitchen cookbook

 

 

Cookies aux pépites de chocolat et popcorn

Pour une douzaine

• 57.5g de beurre mou (à température ambiente)
• 47.5g de sucre de roux blond (muscovado)
• 1 oeuf
• 1/2 c à c d’extrait de vanille
• 87g de farine sans gluten
• 1/4 c à c de bicarbonate de soude
• 1/8 a c à c de sel marin
• 40g de popcorn
• 40g de chocolat noir haché (74% de cacao)

Mélangez le sucre et le beurre à l’aide d’un robot patissier.

Ajoutez l’oeuf et l’extrait de vanille at mélangez à nouveau.

Ajoutez ensuite la farine, la bicarbonate de soude et le sel et mélangez doucement jusqu’à l’incorporation.

Incorporez le popcorn à l’aide d’une spatule souple.

Incorporez le chocolat haché

Garnissez deux plaques à pâtisserie de papier sulfurisé.

Prélevez des cuillères à soupe de pâte, faites des boules et les déposer sur la plaque à pâtisserie. Ne pas préparez plus de 6 cookies par plaques, ils risquent de se coller sinon.

Conservez au frais pendant 24 heures.

Enfournez à 180°C/350°C pendant 10 à 15 minutes

Laissez refroidir.

Adaptée du Smitten Kitchen Cookbook