|125 ml||brown sugar|
|60 ml||treacle sugar|
|125 ml||butter — melted|
|1||eggs — large|
|15 ml||Robertson's vanilla essence|
|375 ml||cake flour|
|2.5 ml||maldon salt|
|125 ml||chocolate chips|
|250 ml||popcorn — cooked|
|250 ml||dark chocolate — melted|
Preheat the oven to 180°C and line a large baking tray with baking paper.
Combine the brown sugar, treacle sugar and melted butter and using an electric whisk, whisk for 3 mins.
Whisk in the egg and vanilla essence.
Stir in the cake flour and salt.
Fold in the chocolate chips and popcorn.
Roll or spoon the mixture into 12 even portions and place on the lined tray.
Flatten each piece of cookie dough slightly and bake until golden, 12-15 mins.
Allow the cookies to cool on the tray for 15 mins before transferring to a cooling rack.
Once the cookies have cooled, dip one half of each cookie into the melted chocolate and place back on the cooling rack to firm up for at least 30 mins.
Store in an airtight container.
TIP: A small ice cream scoop works great to evenly portion out the cookie dough.
TIP: Other alternatives instead of the popcorn include broken pretzels, granola or salted