Chocolate Rubble Salted Popcorn Cookies

I have been ‘working’ on these cookies for a while. I have experimented and tested and tasted and re-made and NOW… *insert dramatic music* the recipe is ready.

This recipe makes cookies that are moist, chewy, and surprising. The biscuit itself is sweet and delicious, add to that chewy popcorn and then a smattering of salt and you have yourself a taste SENSTATION you will have to try to believe.

Are you ready?

Here is how to make them…

Prep Time: 25 mins (you do have to pop popcorn)

Cooking Time: 10-12 mins

Makes: around 25 cookies

Ingredients

1/8 cup unpopped popcorn - or 4 cups popped popcorn
2 cups plain
1/2 teaspoon baking soda
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 tbsp sour cream
200g block chocolate broken into pieces (any kind you like!)
Rock salt

Method

1. Preheat your oven to 200 degrees celcius, line some baking sheets with baking paper.

2. Pop the popcorn, I use a popcorn maker, you could pop it in a pan (add a tbs of oil, make sure you use a large saucepan that has a lid!)

3. Cream the butter with electric beaters (or stand mixer) and the sugars until fluffy and pale. Add the vanilla, egg and the egg yolk, beat until well combined. Add the sour cream and beat again until everything is combined.

4. Add the flour, the baking soda and a pinch of salt to the creamed ingredients and mix with a wooden spoon. Set aside.

5. In a food processor, blitz the chocolate until you have ‘rubble:’ some large chunks and some fine pieces.

6. Put the chocolate into the cookie mixture then the popcorn, carefully mix everything together. You may have to use your hands to get everything coated. The popcorn will break down a bit, that is okay, just try not to work it too much, you want to have some bigger pieces in there.

7. Roll teaspoon fulls of mixture into balls and place them on your baking sheets. Allow space for them to spread. Press 2-3 small pieces of rock salt onto the top of each cookie. Do not over do it, you don’t want them to be a salty cookie, you want them to be sweet with a surprise of salt.

8. Bake the cookies for 10-12 minutes until golden. Do try to let them cook before eating, we don’t want burnt tongues people!

9. Enjoy! If you don’t eat them all immediately, they can be stored in an airtight container for a couple of days. These are not great frozen due to the popcorn.

Variations

• You could use microwave popcorn - yummmm - that buttery goodness would be fabulous in a cookie!
• You could use choc chips, instead of making ‘rubble’
• You could not put the rock salt on top for a more traditional choc-chip kind of cookie

Did you know?

• You will get crisper cookies by using plain flour and baking soda instead of self-raising flour?
• All cookies should be cooked hot - 200 degrees is the usual temperature to bake a nice brown crunchy cookie.

BBeingCool (10 Posts)

Belinda (aka B), from BBeingCool is a SAHM to three young adorable children, she also teaches year 6 part-time. B is madly trying to be cool, before she needs to wear comfortable shoes and elasticised pants. B has been learning that to be cool is to be true to who you really are: so B indulges in lots of cooking, 60s inspired living and Op Shopping. B will be sharing recipes and cooking tips with readers of 'And Sew We Craft'. She does do some craft, but talks too much to get anything substantial done!

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