Caramel Popcorn Chocolate Chip Cookies

Yield: 14 medium cookies
Preparation: 30 min. + 30 min. chill time
Bake time: 8 min.


Cookies
180g all-purpose flour (1 1/2 c.)
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
140g unsalted butter, browned & chilled (10 tbsp.)
105g light brown sugar (1/2 c.)
50g granulated sugar (1/4 c.)
1 egg + 1 egg yolk, room temperature
1 tsp. vanilla extract
10g freshly popped popcorn
90g mini semisweet chocolate chips (1/2 c.)
14 unwrapped soft caramels

Instructions

Brown Butter
Add the butter to a medium-sized saucepan. Turn the heat on to medium low, and continuously stir the butter until you notice it start turning amber in color. Immediately take off of the heat and pour into a heat-safe container. Place in the freezer to chill fast, or in the fridge overnight.

Cookies
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for about 30 seconds. Then add in both sugars and cream together for 3 minutes. Add in the egg and beat until fully combined. Then add in the egg yolk and vanilla and beat until fully combined. 

Scrape down the sides of the bowl, and add in the flour mixture. Mix together on a low speed until the flour is just almost combined. At this point, add in the fresh popcorn and chocolate chips and mix until everything is just combined.

To dish out the cookie dough, press down a soft caramel into a medium cookie scoop. Proceed to scoop out cookie dough as normal, repeating with each cookie. Leave the cookies to chill in the fridge for 30 minutes prior to baking.

Preheat oven to 350F (180C) and line a baking sheet with parchment paper. Place the cookies at least 2 inches apart to bake. Bake for about 8 minutes, the cookies will look slightly underdone but will continue to bake outside of the oven. If the cookies look misshapen due to the caramel, you can swirl a cup/biscuit cutter that is slightly larger than the cookie over the cookie to get it circular again. Leave the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy!


Storage
Cookies are best enjoyed on the day they are baked but will last in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights

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