Last night my boyfriend and I sat down to watch a good movie along with a tasty snack as you do. Our eyes were too big for our bellies. If you ever find yourself in the same predicament, fear not, I have the solution for you!
Made too much popcorn? No worries. I’ve got you covered. You should make extra popcorn just to make these. In fact you should make popcorn just to make these. Keep the remainder for a movie tonight or for some festive chocolate bark.
I took my easy peasy cookie recipe that I developed and added some buttery popcorn too it, along with other goodies. What other goodies do you ask? Crunchy bourbon biscuits, dark bittersweet chocolate chunks and Lotus crunchy cookie spread. Or biscoff spread as some of you may be more familiar with.
All these goodies combined make the most crunchiest cookie, but still keeping to the much adored soft and chewy cookie. You get two types of crunch as you bite into these, there’s a ton of texture in my cookies. One is naturally from the popcorn, it doesn’t get soggy whatsoever. The flavour of the popcorn is so pronounced, you can smell the butteryness wafting of the popcorn as you go bite into your cookie.
The second crunch is a softer one, the crushed up bourbon biscuits still hold their shape providing a smoother, crumbly alternative crunch. One that you may not expect. The creamy filling to these biscuit tin favourite remains intact also, yielding it’s chocolatey smoothness which mingles alongside the chocolate chunks.
Dark chocolate chunks are scattered throughout the cookies. I chop mine up by hand so I have a mixture of small pieces which melt into the dough whilst baking, while large chunks hold their shape giving you a satisfying chocolate kick. Use a good 70% dark chocolate for these, none of the chocolate flavour get’s lost in these.
Last but by no mean’s least in the filling category is the Lotus spread. It melts deep within the cookie dough, leaving a smooth, butterscotch, creamy flavour. It gives the cookie base a delicious flavour. I used 4 1/2 tablespoons. Use big, full rounded tablespoons and don’t be tempted to nibble on some. Every little speck of the lotus spread is needed, you’ll thank me when you eat these.
With my cookies the method is simple. Here are the simple steps you’ll need to undertake to get cookie perfection.
>> mix together the butter and sugar into just incorporated
>> add your eggs, vanilla and lotus spread, mix for about 1 minute
>> add all your flour mixture in one go stopping when just incorporated
>> now add your add ins, in this case your luscious dark chocolate, buttery popcorn and your crunchy biscuits. Mix until everything has been well mixed in then pop it in the fridge to chill
>> when your dough has been chilled for it’s required time, scoop it onto your cookie trays, sprinkle with a little sea salt and bake
Before these go into the oven I like to sprinkle a little sea salt on top, indulging in my love of the classic sweet and salty combination.
I only have two baking trays so I leave the dough in the mixing bowl whilst it chills in the fridge, then I simple scoop out what I need and place it back in the fridge again.
The most important thing with this recipe is baking time. Do not over bake these. This step is crucial to the perfectly baked cookie, 5-8 minutes is all they require in the oven. Keep a very close eye on them as soon as they start to brown every so slightly around the edge, pull them from the oven.
With Christmas movies on our screens left, right and centre It’s the perfect time to snuggle down with your loved ones and a giant bowl of popcorn. These would be great for a cookie swap or to fill your cookie jar with so make sure you make extra corn. Whoever said over indulging the night before was a bad thing.
Yields 45-50 Cookies (I used a 2-inch ice cream scoop for these)
250 grams (1 3/4 cups + 1 tablespoon) Plain flour
1 teaspoon Baking powder
185 grams (1 1/2 sticks + 2 teaspoons) Unsalted butter, cold and cubed
250 grams Light brown muscovado sugar
1 teaspoon Pure Vanilla extract
2 Large eggs (Fridge cold)
4 1/2 tablespoons Lotus crunchy cookie spread
100 grams (4 ounces) Dark Chocolate, roughly chopped
150 grams (5 ounces) Bourbon biscuits, cut into 6 pieces per biscuit
50 grams (2 ounces) Popcorn
Maldon sea salt for sprinkling on top
1. Line 1 or 2 baking trays with parchment paper and set aside for when your ready to use them.
2. In a medium bowl sift together the flour and baking powder, set to one side.
3. Using an electric mixer with a paddle attachment set to medium speed mix together the butter and sugar until the butter disappears. Scrape down your bowl with a spatula.
4. Add the vanilla extract and crack the eggs one at a time into a small bowl (I do this in case I get a bad egg) before adding them one at a time to your mixer. Mix each egg for about 20 seconds before adding the next one. When both eggs have been added add the lotus spread and mix for 1 minute. Scrape down your bowl again with your spatula.
5. With the mixer set to low-speed gradually add the flour mixture and stop mixing when the flour disappears. Scrape down your bowl again with your spatula. Set the mixer to low again and add your dark chocolate, bourbon biscuits and popcorn.
6. Using an ice cream scoop with a 2 inch diameter scoop balls of dough and place them on the baking trays. Either freeze them for 10 minutes or chill now for 40 minutes.
7. Bake for 5-8 minutes or until the edge start to brown. Be careful not to over bake. I’d check them after 5 minutes. Keep the cookies on the tray on a wire rack for 10 minutes before transfering to the wire rack to cool completely. Re-use your baking trays if needed.
* These will last for up to 3 days stored in a cake tin with a tight-fitting lid. Store in a cool, dry place away from direct sunlight.
* Sprinkling the salt on top is totally optional. I wouldn’t miss it out though, it’s amazing!
* Leave your cookies to cool a little before attempting to transfer them to your wire racks to cool, they will be fragile until completely cold.
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