These may be my favourite cookies on the planet, partly because I created them and partly because I LOVE the flavour combination. Popcorn bars are one of my favourite snacks, so I took the concept and turned it into a soft, chewy cookie.
Makes 24 Cookies
1 cup butter (browned)
1 cup Self Raising Flour
1 cup Plain Flour
1 cup Dark Muscovado Sugar
1/2 cup Castor Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Bicarbonate of Soda
1 cup Cornflakes
1/2 cup Crushed Salted Pretzels
1/2 cup Crushed Salted Popcorn
150g 72% Extra Dark Chocolate Bar (crushed)
1. To begin, you've basically got to burn the butter. On a medium heat on the hob, place the 1 cup of butter in medium pan. Bring to a boil and make sure you stir throughout. It will eventually start to foam and darken in colour. I kept it on the hob until I had dark specks of burnt butter at the bottom. Then, take off and leave aside until it reaches room temperature.
2. Once the browned butter reaches room temperature, mix in the dark brown sugar and then the castor sugar until creamed. Next, add in the 3 eggs and mix well.
3. Now you can add in the 1 cup of plain flour and 1 cup of self raising flour. Mix it all together. Add it in slowly so you don't end up with flour everywhere! You can now add in the 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder. And ta da, the main cookie dough is done!
4. Now add in the cornflakes, popcorn, pretzels and chocolate. Once well combined, leave in the fridge for at least 2 hours. I've been told that keeping it overnight is even better but I'm not that patient!
5. Line a baking tray with baking paper and pre-heat the oven to 180°C
6. Take the dough out of the fridge and roll into balls, roughly 1 inch in diameter and place onto a baking tray. Add extra topping to the top, I've added a pretzel and a little extra salt. Make sure they are spread out well as these cookies will expand. If you need to do this in a few separate batches, keep the remaining dough in the fridge while the other half bakes.
7. Place a tray of cookies in the oven and bake for around 12-14 minutes. These are soft and chewy, just how I like them, but if you'd like them crunchier, feel free to leave them in longer. If everything has gone well, the outside should be golden.
8. Allow to cool and enjoy! If you're eating these over the following days, you could always add them into the oven for a couple of minutes so that the chocolate melts but it's totally up to you.