Buttered Popcorn Dark Chocolate Chip Cookies



All my friends know that I have a tough time deciding what to order at a restaurant because quite frankly I always want to try more than one dish. I face the same dilemma at the movies. I opt for buttered popcorn 90% of the time but also wish the person sitting next to me gets Crunch or some other chocolate to balance out the salt. This is why Spanish tapas is one of my favorite cuisines because we share all the dishes! Some of you might think this is a crazy combination…trust me it’s delicious! Bittersweet and savory flavors make an amazing cookie.


The best kinds of chocolate chip cookies are made from quality chocolate bars.






Makes 20 cookies

4 c of buttered popcorn (popped microwave popcorn)
1/2 c unsalted butter, room temperature
1/2 c dark brown sugar
1/4 c granulated sugar
1 egg
1 tsp vanilla extract
1 + 1/4 c all purpose flour
1/2 tsp baking soda
1/4 tsp sea salt plus extra for sprinkling on top of the cookie dough
1/2 c chopped dark chocolate (4 oz)

1. Make the popcorn in the microwave and set aside.

2. Cream butter and sugar together in an electric mixer until light and fluffy.

3. Add egg and vanilla extract and mix until smooth.

4. In a medium bowl, combine flour, baking soda, and sea salt. Add the mixture into the batter and mix until combined.

5. Fold in popcorn gently then fold in the chopped dark chocolate.

6. Scoop a spoonful of cookie dough onto the baking sheet. Press each cookie dough gently but not crushing the popcorn. Then sprinkle a little bit of sea salt on top of each cookie dough.

7. Bake at 350F for 11 minutes and then transfer to a wire rack to cool.


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