Chocolate Chip Cookies {with buttered popcorn}!

Baking makes me happy. If I’ve had a busy day at work and need to decompress, I head for my KitchenAid stand mixer, Joy the Baker cookbook, and go to town. One recipe step at a time, the process of creating soothes me. By the time the cookies are out of the oven, the house smells like a home and any daily tension has melted away, right with the chocolate chips.

My husband and I have a love hate relationship with this hobby of mine. Mostly love, let’s be honest. Creaming butter with sugar only leads to goodness, in my world.

Unless you’re eating the results of my “decompression work” after 10 pm, which is usually when every person in existence craves something sweet.  This time also happens to be exactly when we should not be eating snickerdoodles nor mint brownies nor ice cream with salted caramel sauce, so say the doctors and health conscious of the world.

Life is about balance.  {see above photo}

When our health conscious shoulder-angels pipe in, I usually listen, and bring a majority of my baked goods {what’s left, anyway} in to work to share with others.  Teachers go crazy for treats in the office!  Thankfully, before I put them on a pretty plate for the next morning, I enlist the help of  my trusty quality control department {in the form of a very handsome graduate student husband}.

These cookies were an experiment, which procured incredible results!  Who doesn’t love popcorn? Butter? Salt? YUM. Who doesn’t love chocolate chip cookies? Gooey? Sweet? Sooo YUM. Their powers combined = saltysweetbestcookieever!

You can pop the popcorn on the stovetop or just use whichever bag of buttery flavor microwave popcorn you have in your pantry. I imagine kettlekorn popcorn would be delicious too.

Leftover popcorn goes well with these cookies.

Leftover popcorn goes well with these cookies.

Thanks to Joy the Baker and Deb from Smitten Kitchen, as well as a late night baking sesh, I give you Chocolate Chip Buttered Popcorn Cookies.  Eat them by dunking in a tall glass of cold milk and watching a good girly movie.

Good luck saving any for your office-mates tomorrow.



Most of my baking recipes come from my family cookbook or favorite blogs. I frequently have to wipe flour from my computer screen.


Try to save some batter for baking into cookies. It’s REALLY good.


The cookies are soft and gooey, punctuated with bites of popcorn. Salty-sweet heaven!


The Quality Control Department has been here. Will return 2 or 3 more times before any cookies leave the house!

Chocolate Chip Buttered Popcorn Cookies

Makes 24 cookies

Adapted slightly from The Smitten Kitchen Cookbook and Joy the Baker

2 tablespoon vegetable oil

1/4 cup yellow corn kernels

1/4 teaspoon salt

1 tablespoon unsalted butter, melted

{Or, one bag of buttered microwave popcorn}

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 (I use 3/4 cup whole wheat flour  and 1/2 cup AP flour for a healthy substitution)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coarsely chopped dark chocolate

coarse sea salt for sprinkling

Let’s make the popcorn first.  Place oil in the bottom of a medium saucepan.  Heat over medium heat.  When oil is hot, add corn kernels in a single layer across the bottom of the pan.  Cover the pot but keep the lid ajar to let a bit of steam out.  Listen to the popcorn as it pops.  Turn off the heat and remove the pan from the burner once the popping has subsided.  Sprinkle with salt and drizzle with butter.  Toss to coat all of the popcorn in a bit of butter.  Piece through the popcorn to remove any unpopped kernels.  Set aside to cool.  You’ll have about 4 cups of popcorn.

{ Or, follow microwave popcorn instructions 🙂 }

Next we’ll make the dough.  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 dark 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.


2 thoughts on “Chocolate Chip Cookies {with buttered popcorn}!

  1. I googled ‘popcorn in baked goods’ and stumbled across this AMAZING recipe. Then I read the intro & wondered aloud if you are me 🙂 Baking is my saviour, too, and my KitchenAid is like another limb! So glad I discovered your blog 🙂

  2. Love it! Happy to inspire you with popcorn and chocolate. How could life get better? Thanks for your kind words and for following my corner of the blogosphere 🙂 !

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