Buttered Popcorn Chocolate Chip Cookies with Sea Salt

Yes, I just said that...

In my quest for the perfect chocolate chip cookie, these are ranking up there.  In the words of a recent visitor to our house..."I don't know where you got those cookies from, but they are like crack cocaine"....I suspect the comment is due to the influence of the recent Toronto Mayor Rob Ford 'Crackstarter' scandal, but it's a descriptor that I could only take as a compliment!  No drug dealers were killed in the making of these cookies.

Also, it is exam time in our house, so the 'post-exam' treat posts will be fast and furious.  Keep a look out for indulgent goodies!  That's the best stress relief that I know...

This recipe was inspired by both Joy the Baker and Smitten Kitchen, who have featured similar recipes.  I have decided to use my own cookie recipe and add in the buttered popcorn and sea salt.  I've also tried using store-bought kettle corn, which works quite well too.  Let's face it, sweet and salty goodness together in one cookie is just too good to pass up!

Buttered Popcorn Chocolate Chip Cookies with Sea Salt

1 cup butter (room temp)
1/4 cup granulated sugar
1 cup brown sugar
1 egg
2 tsp pure vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
2 - 3 cups popped popcorn, lightly buttered (you choose how much popcorn...personal preference is important!)
sea salt  (I use fleur de sel)

Heat oven to 350F.  Line 2 cookie sheets with parchment paper.

In a stand mixer, cream together butter, brown sugar and granulated sugar.  Add egg and vanilla and mix well.  In a large mixing bowl, sift together flour, cornstarch, soda and salt.  Add to butter and sugar mixture and mix until just combined and there are no flour bombs.  Using a wooden spoon, mix in chocolate chips and popcorn.  Scoop cookie dough onto the parchment-lined cookie sheets, 2 inches apart.  I use a 2" ice cream scoop for uniform size.  Sprinkle cookies with a bit of sea salt.  Bake for 15 mins or until golden and slightly brown on the bottom.  Let cool on pan for 5 mins and remove to a wire rack.