Des cookies, encore des cookies. J'adore les cookies :)

Edit : les biscuits sont croustillants. Je ne sais pas si c'est à cause de la recette ou de la cuisson trop longue. En tout cas, ils sont très bons.

Ingredients

• 2 tbsp coconut oil or butter
• ⅓ cup popcorn kernels
• ¼ tsp kosher salt (I used a generous pinch of chunky sea salt)
• 115 grams (1 stick) unsalted butter, melted
• 95 grams (½ cup packed) dark brown sugar
• 65 grams (⅓ cup) white sugar
• 1 large egg, at room temperature
• ½ cup chunks of dark chocolate, coarsely chopped leaving a few larger chunks
• ½ teaspoon vanilla extract
• 155 grams (1½ cup) flour
• ½ teaspoon baking soda

Instructions

1. Popping the popcorn on the stove or in a microwave. If doing this on the stove, set a large pan over medium-high heat. Melt the 2 tbsp butter or coconut oil.
2. When the oil or butter is sizzling, add the popcorn kernels. Shake the pan around until you have an even layer of kernels. Add the salt. Put on the lid. When you hear the kernels begin to pop, give the pan a vigorous shake. Continue shaking the pan as the popping continues, so you don’t burn any kernels. When the popping has slowed down to silence, turn off the burner.
3. Take off the lid and pour the popcorn into a large bowl. (This makes extra popcorn for snacking.)
4. Making brown butter. Melt butter and continue heating until it foams and turns a lighter, then darker brown. Pour brown butter into a bowl to cool, try to leave any burnt buttermilk sediments behind.
5. Making the dough. When butter is cooled somewhat, add the brown and white sugars and mix well. Add the egg to the dough – making sure the butter is just warm to the touch, otherwise you might end up with scrambled eggs. Add the vanilla extract and mix.
6. Combine flour and baking soda, add to the butter mixture. When well combined, add 4 cups of popped popcorn and chocolate chips. Fold the popcorn and chocolate chips into the cookie dough, even if it looks like there is way too much popcorn/chocolate for the dough. Refrigerate the dough for at least 1 hour or overnight before baking.
7. Baking the cookies. Pre-heat the oven to 350°F / 175°C. Using cookie dough straight from the fridge, scoop heaping tablespoons of dough onto a lined baking tray or baking sheet. Keep the balls of cookie dough about 2 inches/5 cm from each other (I made smaller lumps of cookie dough and kept them about 3 cms from each other).
8. Bake until the cookies’ edges are started to turn crisp and turn a light brown. After the cookies have cooled on the baking tray / sheet for at least 5 minutes, carefully move them to a cooling rack. They are fragile just out of the oven, and becomes sturdier after a while – though still soft and chewy.