Double Chocolate Kettle Corn Cookies

With these double chocolate kettle corn cookies, you can indulge in the irresistible combination of rich chocolate and sweet kettle corn popcorn. Theyre crispy on the outside, chewy on the inside, and chock-full of chocolate chips.

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups kettle corn popcorn, coarsely crushed
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips

Instructions:

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy

Adding the eggs one at a time and mixing them in is the next step

Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The semisweet chocolate chips, white chocolate chips, and crushed kettle corn popcorn should all be carefully mixed in

Place cookie dough spoonfuls on the baking sheets that have been prepared, leaving about 2 inches between each one

After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way