Popcorn–chocolate chip cookies
4
Points®
Temps total: 25 min • Préparation: 15 min • Cuisson: 10 min • Portions: 24 • Difficulté: Facile
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 flavour. 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.
Ingrédients
Unsalted butter
¼ cup(s), softened
Canola oil
2 tbsp(s)
Sugar
½ cup(s)
Vanilla extract
1 tsp(s)
Egg
1 large
Whole wheat pastry flour
1 cup(s)
Baking powder
¾ tsp(s)
Table salt
¼ tsp(s)
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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