A popcorn cookie, the best way of combining sweet, salt and butter. Crunchy salted popcorn against a chewy brown sugar and vanilla cookie base, what could be more delicious?
-45g popcorn kernels
-1/4 tsp salt
-1 tbsp butter, melted
-115g softened butter
-100g light brown sugar
-65g granulated sugar
-1 large egg
-1/2 tsp vanilla
-125g plain flour
-1/2 tsp baking soda
-50g dark chocolate
-First thing is to make the popcorn. Put a tbsp on vegetable oil in the bottom of a large saucepan (that has a life). Pour in the popcorn kernels, stirring them around to make sure they all get coated in the oil and that they land in one layer. Put the lid on the pot, place over medium heat.
-Once one of the kernels has popped, keep moving the saucepan until they’ve all popped. This shouldn’t take more than 5 minutes.
-Drizzle the melted butter and sprinkle the salt over the popcorn, mixing well then transfer to a bowl to cool.
-Preheat your oven to 160 fan. To make the dough cream together both sugars and the butter. Then add the egg and vanilla, mixing until smooth.
-Sift in the flour and bicarbonate of soda into the butter/sugar mixture and mix until smooth.
-It may look like the ratio of popcorn to dough is wrong, but it isn’t! Fold the popcorn into the dough, don’t worry about breaking the popcorn.
-Scoop tablespoon sized balls on to lined baking trays, ensuring there is space between them to spread.
-Bake the cookies for 10 minutes, until the edges are brown. Leave to cool for a bit on the tray, then transfer to a wire rack to finish cooling.
-Melt 50g dark chocolate either in the microwave (30-second intervals) or over a Bain Marie and drizzle over the cookies. Enjoy!