Popcorn and Dark Chocolate Chunk Coookies

Some of my most vivid childhood memories are of making chocolate chip cookies with my dad at our house in Minnesota. I'd come home from school on Friday afternoon and my dad would have the ingredients all set out.

We'd do the wet ingredients, which is probably when I learned to crack an egg. Then we'd mix the dry ingredients in another bowl, hopefully not confusing baking powder and baking soda or adding in three tablespoons of salt. My sister and I would probably fight about who got to do what, but I don't totally remember.

Then we'd put them on the baking sheets. We'd each get a huge spoonful of cookie dough. And then clamor to scrape the dough out of the bowl for that extra taste. When they came out of the oven we got a few cookies with a big glass of milk. That was the best.

I think that's why cookies are my favorite thing to bake, its associate with memories. These amazing popcorn and chocolate chunk cookies have that therapeutic, nostalgic quality with a little bit of new and crazy thrown in. 

Pretty sure the popcorn factor just seems nuts. But man, are these tasty! And I've totally forgotten about how great making popcorn on the stove is. So simple and you can add some great flavors. I may be hopping on the popcorn topping wagon soon. 

For now we'll stick to add the popcorn into cookies. When I was little we also had an air popper for our popcorn, it was sort of like this number. Awesome.

Anyway, get on this cookie train soon. Set out your regular cookie ingredients out. Get yo popcorn popping on. Cut up some dark chocolate, which is super therapeutic. And mix away.

As a warning it will seem like there is just an excessive amount of popcorn, like double the amount of dough almost. But, with some folding, it will get in there. It kind of breaks down and makes for a great ratio of popcorn:cookie.

Make these. 

Tomorrow. 

Popcorn and Chocolate Chunk Cookies

(adapted from Joy the baker)

makes 24 cookies

Ingredients

• 2 tbsp vegetable oil
• 1/4 corn kernels (makes about 4 cups)
• 1/2 unsalted butter
• 1/2 packed brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cup AP flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped dark chocolate

To Make:

1) Start with the popcorn. In medium saucepan heat vegetable oil over medium heat. After a few minutes, pour in corn kernels in single layer. Place lid on pan, but slightly vented to let out steam while popcorn pops. When popping slows, take pan off heat. Sprinkle with a little bit of salt. 

2) Remove unpopped kernles and let popcorn cool in a large bowl. 

3) Now, preheat oven to 350* F. In a large mixing bowl cream butter and sugars until light and fluffy. Add in egg and vanilla and beat for another minute. 

3) In another bowl, whisk flour, baking soda and salt. Add this to wet ingredients and beat just until mixed. 

4) Next, fold popcorn into batter. It will break down and mix in, despite seeming like too much popcorn. Once popcorn is mixed in, add in dark chocolate.

5) Drop tablespoons of dough onto cookie sheet lined with parchment paper. Bake 10-13 minutes until golden brown. Let rest on sheet for a few minutes then cool on rack.

Enjoy!