Popcorn and Chocolate Cookies

Popcorn and Chocolate Cookies

Crunchy on the edges, chewy in the middle - these cookies are the one!

Makes approximately 15 cookies

Ingredients:

• 200g unsalted butter
• 300g soft brown sugar
• 1 large egg
• 2 tsp vanilla extract or essence
• 250g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 100g chocolate chips
• 35g sweet popcorn

1. Make sure all your ingredients are at room temperature.
2. In a large mixing bowl, cream together the butter and sugar until paler and fluffy. This can take a few minutes so have patience with it. 
3. Add the egg and vanilla and mix thoroughly. 
4. Add the flour, baking powder, and bicarbonate of soda and mix until just incorporated - you may still see streaks of flour. 
5. Mix in the chocolate chips, again don't over mix, just until they are evenly distributed. 
6. Add the popcorn and carefully mix it in with a spatula and then use your hands to distribute the popcorn around the dough - using the mixer would break the popcorn into small pieces, so try to keep them as in tact as possible. 
7. Using your hands, separate the cookie dough into balls around 65g in weight. You don't have to weigh them but it makes your cookies a lot more even if you do! 
8. Roll them into balls and place onto a lined baking tray - they should all fit on one tray. 
9. Cover and place the tray in the fridge for at least an hour. This is a really important step. If you don't chill your dough your cookies will spread to much in the oven. Chilling allows you to have that crispy edge and chewy interior!
10. Meanwhile preheat the oven to 180 C (fan)
11. Once the cookie balls have chilled, separate them out on baking trays, or bake in batches, around 4 or 5 cookies on a tray at a time. 
12. Bake for around 12 minutes, until a lovely golden colour. Remove and let them cool for a few minutes before leaving to cool on a wire rack. 
13. Enjoy!