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Photo of Popcorn–Chocolate Chip Cookies by WW

Popcorn–Chocolate Chip Cookies

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
24
Difficulty
Easy
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.

Ingredients

Unsalted butter

¼ cup(s), softened

Canola oil

2 Tbsp

Sugar

½ cup(s)

Vanilla extract

1 tsp

Egg

1 large egg(s)

Whole wheat pastry flour

1 cup(s)

Baking powder

¾ tsp

Table salt

¼ tsp

Plain air popped popcorn (prepared without oil)

2½ cup(s), lightly crushed

Mini semisweet chocolate chips

¼ cup(s)

Instructions

  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Serving size: 1 cookie

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