Popcorn–Chocolate Chip Cookies
Air-popped popcorn is the fun, delicious addition to an otherwise straightforward chocolate chip cookie. It lends a little chew to each bite, plus its unmistakable roasted-corn flavor. If you don’t have an air popper, simply place a couple tablespoons of popcorn kernels in a paper bag, fold over the edges, and microwave for 1 to 2 minutes. If you’ve forgotten to set out your butter to soften, you can grate it on a box grater into your mixing bowl for instantly soft shreds.
¼ cup(s), softened
1 large egg(s)
Whole wheat pastry flour
Plain air popped popcorn (prepared without oil)
2½ cup(s), lightly crushed
Mini semisweet chocolate chips
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat butter with a mixer at medium speed until light and fluffy, about 1 minute. Add oil, sugar, and vanilla; beat at medium speed 1 minute. Beat in egg. In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture; beat at low speed just until combined. Add popcorn and chocolate chips; beat at low speed just until combined.
- Scoop batter onto prepared baking sheets by tablespoonfuls to form 24 cookies. Bake at 350°F until lightly browned around edges, 10 to 12 minutes. Remove to wire racks; serve warm or at room temperature.
- Serving size: 1 cookie