Double Chocolate Caramel Popcorn Cookies

Ooey-gooey chewy, cookies have been a favorite of mine since my existence (not an exaggeration). I would be lying if I said I wouldn't cry over a crumbly dry cookie. What is the secret to chewy cookies? Melted butter. Most cookie recipes call for the creaming method, which introduces air to the batter, creating a softer cookie. Chewy cookies loaded with chunks of multan chocolate, and sweet caramelized salted popcorn is a match made in sweet tooth heaven. The caramelized sugar  rounds out the bittersweet chocolate, while the salt from the popcorn kicks the chocolate flavor up a notch. All around this is a great, simple, go to cookie recipe, that can be easily replicated, with only a few steps. 

yields: 13 Cookies Temperature:

350F 

Ingredients 

½ cup (3 ½ ounces) granulated sugar ¾ cup (5 ¼ ounces) brown sugar, packed ½ teaspoon salt ½ cup (1 stick) unsalted butter, melted 1 egg 1 teaspoon vanilla extract 1 1/4 cup (6 ¼ ounces) all-purpose flour ½ cup (1 ½ oz) unsweetened or dutch process cocoa powder ½ teaspoon baking soda ½ cup (4 ounces) bittersweet chocolate chopped course (or your preference) 2 cups (2 ounces) caramel popcorn

1 Preheat oven to 350°F. Line 2 baking sheet with parchment paper. In a large bowl, whisk together sugars, salt, and butter until a paste forms, and no clumps remain. Whisk in egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. 2 In a large bowl whisk together flour, cocoa powder, and baking soda. fold flour mixture into the egg mixture using a rubber spatula (Be careful not to overmix). 3 Place popcorn in a gallon bag, and smash into course chunks, using a rolling pin. Fold chocolate, and popcorn into the dough. Let dough chill for at least 30 minutes. Scoop dough with an ice-cream scoop onto parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edge of the pan. Bake for 12-13 minutes, or until the edges have started to brown. Cool completely before serving. Note: chocolate can be substituted for popcorn.