Buttered Popcorn Chocolate Chip Cookies

By amybites

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup dark 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 kosher salt
• 7 to 8 cups popped butter-flavored 94% fat-free popcorn (or 2 single-serve packs)
• 1/2 cup bittersweet or dark chocolate chips
• Coarse sea salt, such as Maldon, for sprinkling

Details

Servings 36
Adapted from amybites.com

Preparation

Step 1

Preheat oven to 350ºF and line three baking sheets with parchment paper. Set aside. Remove and discard any unpopped kernels from popcorn and set popcorn aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Add in egg and vanilla and mix until incorporated.

Add flour, baking soda, and salt to butter mixture and mix until just combined. Add in popcorn in three batches, allowing mixer to run on low and break up the popcorn or fold in by hand with a spatula. Fold in chocolate chips until just combined.

Using a cookie scoop or tablespoon, scoop dough out onto prepared cookie sheets, leaving two to three inches between scoops. Sprinkle a few coarse sea salt flakes on each dough ball. Bake for 10 to 13 minutes or until cookies are golden brown. Remove from oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition information at http://amybites.com/?p=4009