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Popcorn Cookies with Lots of Chocolate Chunks
Hands down, Tony's Chocolate are favorite chocolate bars. I transformed them into a popcorn chocolate chip cookie for this recipe.
Prep Time 1 day
Cook Time 15 minutes
Total Time 1 day 15 minutes
Servings 32 cookies
Calories 188 kcal
Ingredients
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 sticks unsalted butter softened
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons Rodelle vanilla extract
- 1 bar 6 oz, Tony's Chocolonely Milk Chocolate Bar, cut into chunks
- 4 cups popped sea salt popcorn
Instructions
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Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
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Add eggs, one at a time, mixing well after each one. Add vanilla.
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With the mixer on low speed, add dry ingredients. Mixing until just incorporated. Fold in chocolate chunks and popcorn.
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Press plastic wrap against dough and refrigerate for 24 to 36 hours. Try not to eat the batter from the refrigerator while you wait.
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BAKE TIME! Remove dough from fridge and let sit for 15 minutes so it's easier to scoop.
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
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Scoop/roll into 1.5" - 2" golf ball sized balls and place onto baking sheet.
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Bake until golden brown but still soft, 15 to 18 minutes. Transfer sheet to a wire rack for 10 minutes.
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Call some friends. Share. Talk about slave free chocolate. High five.
Notes
Adapted from my favorite chocolate chip cookie recipe at NYTimes.com
Nutrition Facts
Popcorn Cookies with Lots of Chocolate Chunks
Amount Per Serving (1 g)
Calories 188
* Percent Daily Values are based on a 2000 calorie diet.