A couple of Saturdays ago began as any normal day here in L.A. would. I went to the gym....There was a man grunting each time he lifted the weight bar thing. I tried to ignore him by watching the food network because running in place and watching Trisha Yearwood concoct 3 courses of bliss really makes the time fly...
By late afternoon I headed over to my mom's house to grab some paperwork I had left. Oh, tax time is making your small business owner chest tighten up too? I digress. So naturally, I found something to assist in the procrastination. Buttered Popcorn Cookies!
It started getting darker earlier than I expected, and that's when I noticed the crazy ocean fog rolling in. It surely didn't assist my productivity level.
Popcorn on the stovetop is a classy move. Just trust me.
Then you toss it with melted butter and salt and into the dough it goes! What seems like too much isn't.
They spread and come out of the oven thin and soft. Leave them be; let 'em chill. They firm up to become buttery and chewy.
It started getting darker and foggier and that pile of pillows with the softest throw on earth was calling my name. And well, um, one thing led to another...and my day/night/life was complete:
Slightly adapted from The Smitten Kitchen Cookbook
INGREDIENTS: (makes 24 cookies)
- 1/4 cup (45 grams) popcorn kernels
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup (95 grams) packed light brown sugar
- 1/3 cup (65 grams) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 ¼ cups (155 grams) all-purpose flour
- 1/2 tsp baking soda
First make the popcorn:
-Turn burner to medium-high and pour the oil over the bottom of a medium saucepan that has a lid (very important!)- add the popcorn kernels.
-Cover the pot and shake the pan slightly to coat the kernels with oil. Let the kernels do their thing, about 5-7 minutes, until popping noise ceases.
-Uncover pot and toss popcorn with melted butter and salt.
For the dough:
-Preheat oven to 350˚ F. Line two sheet trays with parchment paper.
-In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg and vanilla until smooth.
-In another bowl, whisk the flour and baking soda together. Stir the dry ingredients into the butter mixture.
-Fold in the cooled popcorn (it will seem like a lot) but sort of crush the popcorn as you go (it will all fold in, I promise).
-Scoop heaping-tablespoon sized pieces between the two sheet trays, leaving a couple of inches in between each. Bake for 10-12 minutes until edges are light brown.
-Let them sit on the hot baking tray for a few minutes to firm up.