Sprinkle the tops of the cookies with sea salt and bake for 10 to 13 minutes until the cookies are golden brown.

Cool the cookies on the trays for 5 minutes before removing them to wire racks.

Baking Notes:

In my newly repaired oven, my cookies took a full 15 minutes to cook!

Chocolate Chip & Salted Popcorn Cookies

Come and see how the chocolate chip cookie gets a makeover!

I was originally attracted to these cookies as soon as I saw them because my older son loves popcorn - I mean really loves it as he could eat it by the bucket load! He's not a "foodie" and is not a fan of any of my baking but I hoped to win him over with these. I'm not sure I was successful - I think he did eat one and was happy to take them into school for his class to share but he's never asked me to make them again! Before I put you off even trying to make these cookies, I must hastily tell you that everyone else who tasted these cookies loved them and I urge you to try them too. They are a unique twist on a regular chocolate chip cookie.

 This recipe worked perfectly first time for me and was so foolproof that I made a second batch on the same afternoon - yes they were that easy. The cookie dough does not require chilling so you can really whip these up in no time! I did take a shortcut and use ready made popcorn but you could of course pop your own corn.

The recipe is adapted from a wonderful blog called www.joythebaker.com (who in turn adapted the recipe from Deb Perelman's book, "Smitten Kitchen Cookbook" - definitely a book to put on your Christmas wish list - it's on mine! There is also a Smitten Kitchen blog at www.smittenkitchen.com)

This recipe has made anything between 16 to 20 cookies for me.


115g butter

110g light brown sugar

65g caster sugar

1 large egg

1tspn pure vanilla extract

160g plain flour

1/2tspn baking powder

1/4tspn salt

85g dark chocolate chopped or chocolate chips

sea salt for sprinkling

4 cups of salted popcorn (This is roughly 35g)

Preheat your oven to 160 degrees C (180 if not a fan oven).

Sieve the flour, baking powder, salt and set aside.

In a mixer with paddle attachment, cream together the butter and sugars until they are soft and fluffy.

Add the egg and vanilla and mix until incorporated.

Reduce the mixer to the lowest setting and add the flour, baking powder and salt.

Fold in the popcorn using a spatula.

Then fold in the chocolate chips.

Take an icecream scoop or tablespoon of dough and place onto trays lined with parchment paper. (I shaped my scoops into a ball).