Buttered Popcorn Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18-20 cookies
The ultimate sweet and salty snack attack.
  • 2 cups AP Flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegan butter or shortening (cold)
  • ¾ cup cold water
  • 2 cups popped popcorn
  • 1 tbsp melted vegan butter
  • ½ cup dark chocolate chips
  • ¼ cup granulated sugar (for rolling)
  • 1 tsp coarse salt (for rolling)
  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. In a medium sized bowl, mix flour, baking soda, baking powder and ½ tsp salt. Whisk to combine.
  3. In a stand mixer, cream the ½ cup cold vegan butter. Add in the sugars, a little bit at a time until a thick paste is formed. Then add in the flour mixture, a little bit at a time. The dough will be quite dry and crumbly at this point - that’s okay. Add in the water, a little bit at a time until a dough ball forms. You may not need to use all the water. Try not to over mix.
  4. Once you have your dough ball, gently mix in your chocolate chips, popcorn and melted butter until just combined.
  5. Mix the ¼ cup of granulated sugar with the 1 tsp of coarse salt in a small bowl.
  6. Use a teaspoon to scoop up clumps of dough, then roll then into a ball in your hands. Roll them in the salt sugar mixture, then place on the parchment lined baking sheet, leaving room for the cookies to spread.
  7. Bake at 350 for about 15 minutes, until golden brown along the edges.
Recipe by The Vegan Video Pantry at http://veganvideopantry.com/buttered-popcorn-chocolate-chip-cookies/