Caramel Corn Chocolate Chip Cookies

RECIPE

Servings 24 medium cookies | Prep Time 20 minutes | Total Time 1 1/2 hours

INGREDIENTS

 1 stick unsalted butter, room temperature

½ cup white sugar

½ cup light brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/4 teaspoon espresso powder

1/2 teaspoon baking soda

¼ tsp pink fine himalayan salt

1 1/3 cups caramel popped popcorn (see recipe for “Jody Crack Corn”)

3/4 cup Guittard Semisweet Chocolate Baking Chips (46%)

1/3 cup smashed up caramel corn to lightly sprinkle on top of the cookies before baking (optional)

DIRECTIONS

1.    Preheat oven to 375 Degrees Fahrenheit.

2.    Line cookie sheets with parchment paper.

3.    Cream the butter and sugar, until light and fluffy, using electric stand mixer set to low.

4.    Add the egg and vanilla extract and mix on medium to fully blend.

5.    In a separate large bowl, whisk together flour, espresso powder, baking soda, and salt. With the mixer set on low, add the flour mixture into the wet ingredients and beat together to combine.

6.    By hand stir in the caramel popcorn and chocolate chips until well combined.

7.    Scoop out cookie dough in 2-3 Tablespoon sized dough balls and place onto parchment paper about an inch and a half apart from one another.

8. Optional: If you like the cookies with a topping (as photographed, you can sprinkle the tops with some crushed caramel corn right before placing in the oven, but I’ve made them without as well).

9.    Bake cookies until the tops and edges of the cookies are just starting to turn brown, about 8-12 minutes, depending on how chewy or crispy you like them.  They should still glisten, but just barely, when you remove from the oven. They are best if not over baked.

10.    Remove from the hot cookie sheet with a spatula and place on a wire rack to cool completely before serving.