A fun twist to chocolate chip cookies--the neighbor kids loved the addition of the popcorn (I used microwave buttered popcorn). I divided the batter and added chocolate chips to one batch and white chocolate chips to the other. Both were a hit.
Slightly adapted from Joy the Baker (who slightly adapted Smitten Kitchen's recipe).
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped dark chocolate (or white chocolate chips)
coarse sea salt for sprinkling
Microwave a bag of your favorite buttered popcorn. Piece through the popcorn to remove any unpopped kernels. Set aside to cool. You’ll need about 4 cups of popcorn.
Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar. Cream until butter is pale and fluffy, about 3 minutes. Beat in egg and vanilla extract for one more minute. Add the flour, baking soda, and salt and beat on low until just combined. Remove the bowl from the stand mixer and use a spatula to fold in the popcorn. It might seem like a disproportionate amount of popcorn considering the cookie batter. Keep folding. The popcorn will break down a bit as it’s folded in. Fold in chocolate.
Scoop dough by the heaping tablespoonful onto the prepared baking sheet. Sprinkle the tops of the cookies with coarse sea salt. Bake for 10 to 13 minutes or until the edges and tops are golden brown. Remove from the oven, allow to rest on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Store cookies in an airtight container at room temperature.