Jealousy is never a wonderful thing. Im lookin’ at you foodie, I know you’re also jealous of that ever talented food blogger with the enticing food photos constructed by someone with an incredibly skilled eye for colour schemes.
So you just gotta make do with what you’ve got and visit the timber yard every once in a while for cheap bits of scrap wood. Or go to your boyfriend’s house and rape every inch of their marble worktops with your semi-professional camera that you hardly know how to use. Thank you boyfriend’s family.
Now think about how jealous the person sitting next to you in a real slash fantasised setting will be when they catch you crunching (and then chewing) on this abnormally good cookie. You will bite into this and it will taste odd, thankfully you won’t be able to stop.
If you ever wanted to sneak your own popcorn into a cinema, this is the perfect way to do it – crush and cram them into a concealable cookie; one that slides perfectly into that tiny zip pocket in your hand/man bag and viola, George Clooney has never appeared so sensational.
Lastly, I would recommend doubling the recipe in case you felt like saving at least 2 for yourself.
|Chocolate and Vanilla will never make you thinner.|
Adapted from Joy The Bakers Buttered Popcorn Chocolate Chip Cookies
1/2 cup sweet 'n' salty popcorn
1/2 cup unsalted butter, at room temp
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 + 1/4 cup plain flour
1/2 tsp baking soda
1/4 teaspoon salt
1/2 cup chopped dark chocolate
Makes 20 large cookies
Preheat the oven to 180 C and line two baking trays with parchment paper.
Cream the butter and both sugars either with a freestanding mixer or electric whisk, until pale and fluffy - 4 minutes.
Add egg and vanilla.
Add the flour, salt and baking soda and mix on low until just incorporated.
Using a metal spoon or spatula, fold the popcorn into the mixture. Dont worry if the popcorn breaks apart in the mixture, let this happen!
Lastly, fold in the chocolate.
Using an ice cream scoop take a level amount of dough and plop onto the baking sheet, making sure the dough is spaced 5cm apart. Or take a tablespoon and scoop out a heaped amount of dough onto the sheet.
Bake for 10 minutes, leave for a couple minutes longer if the cookies are not yet golden.
Leave to rest for 5 minutes, eat warm or leave to cool. Cookies will last up to 3 days.