Rules of Life

1.  If you haven’t used it in a year, throw it out.  No.  Seriously.  Throw it out.

2.  Minute Clinic = Godsend

3.  You can never have too many blue and white striped items of clothing.

4.  Cookies for the win.

A Glass of Milk’s Youngest Reader and I have been ogling the buttered popcorn cookies in Smitten Kitchen’s book since it’s birth at the end of October.  Then Joy went and added dark chocolate chips to them.  And after that dear readers, it was only a matter of time.   I was terrified these would taste like those buttered popcorn jellybeans I can’t stomach, but not at all.

buttered popcorn cookiesThe cookies with the bigger pieces of popcorn were my favorite, so I adjust the recipe a little in hopes of not breaking down the popcorn so much next time.

To make 36,  you will need:

  • 1/4 C popcorn kernels
  • 1 T unsalted butter, melted
  • 1 tsp. kosher salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 C brown sugar
  • 1/3 C sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 1/4 C all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 C dark chocolate chips

Prepare popcorn according to label directions.  I use this method.  Once popcorn is popped, remove from heat, drizzle with 1 T butter, and sprinkle with 1 tsp. salt.  Set aside.  This should yield about 4 – 4 1/2 C popcorn, which seems like an obscene amount for a batch of cookies involving only one stick of butter.  It’s not that bad, actually.

Preheat oven to 350 degrees.

In the bowl of a mixer, combine butter and sugars.  Add egg and beat till combined.  Add vanilla.  In small bowl, combine flour and baking soda.  Add in flour mixture and stir, just till combined.  Using a spatula, fold in chocolate chunks.

Grab popcorn and take a minute to weed out any un-popped or half-popped kernels.  Fold popcorn into batter, taking care not to break all the whole kernels.

Drop round tablespoons of dough onto parchment-lined cookie sheets, and bake 10 minutes.  Let cookies cool slightly when done.

Fun, if long-winded, fact:  Whenever I make cookies, I rotate the baking sheets halfway through their time in the oven.  So the sheet on the bottom shelf gets moved to the top, and vice versa.  And for perhaps a scientific reason, or maybe just a flukey, coincedental one, the ones that start on the bottom and move to the top are always infinitely superior to the ones that start their journey to cookie-dom on the top shelf.  Except with these cookies.  The trays on the top far outshone their bottom-starting cookie friends.

 

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