Thursday, June 27, 2013

dark chocolate chunk and buttered popcorn cookies

This might sound a bit odd.
But, trust me.
These might be my new favorite cookie.

And I don't even really like popcorn.

But, something about the sweet and salty (and buttery!) combo really, really works here.
And, really, when is the last time you ate every last kernel of popcorn?
You only need about a cup or so for this so the next time you are hanging out, watching a movie, try and save a bit for these cookies.
Won't regret it.

Dark Chocolate Chunk and Buttered Popcorn Cookies
Makes about 2 dozen, nice sized ones
1 cup Crisco (or butter, softened)
3/4 cup sugar
3/4 cup dark brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2-3/4 teaspoon table salt (now, if your popcorn is extra buttery or salted, you might cut this down a bit)
1 cup dark chocolate chunks (I used a dark chocolate toffee candy bar, cut up)
1-1 1/2 cups popped buttered popcorn, not too hot!

Cream Crisco with both sugars until very creamy.  Add egg, egg yolk, and vanilla and beat until smooth.  Add flour, baking soda, and salt and stir until just combined.  Add dark chocolate and popcorn and fold in carefully.  We don't want to break the popcorn too much!  Drop by BIG spoonfuls to a cookie sheet and bake in a preheated 350* oven until golden brown, about 12-15 minutes.  Let cool completely or you won't get that crispness from the popcorn and enjoy!

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