Popcorn Chocolate Chip Honeycomb Cookies

You can't spell truth without Ruth.

                                                    Aminatou Sow, RBG

When I made my Irish Gold Rush Cupcakes, I made a big ol' batch of honeycomb for decoration, and had tonnes left over.  I ate some and gave some away, but I still had a heap of it, so I thought that the honeycomb would  go great in these Popcorn Chocolate Chip Cookies in place of nuts.

I used salted olive oil popcorn that I had been given at a screening of RBG but did not eat.  Rather than waste the popcorn, I took it home to cook with.  If you haven't seen RBG, I seriously recommend that you seek it out and watch it.  Ruth Bader Ginsberg changed the course of life for Western women through her legal activism for equality for men and women.  She herself had to overcome a strong prejudice against women lawyers to succeed.  Ruth also had an amazing husband by her side who was ahead of his time, supporting Ruth's career and doing all the cooking (because she is apparently a lousy cook). It is a terrific documentary, and Ruth's life is inspiring.

Let me tell you, these cookies may not be lookers, but they are seriously delicious.  My cookies were a little more spread than they should be - maybe it was the hot weather, maybe it was the melting honeycomb, it matters not.  The taste is all that counts, and they were good.

If you would like to try these Popcorn Chocolate Chip Honeycomb Cookies, you will need:

1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups plain flour
1 teaspoon cocoa powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
2 cups popped popcorn
1 1/2 cups dark chocolate chips
1/2 cup coarsely chopped honeycomb

Preheat your oven to 180 degrees Celsius.  Line two baking sheets with baking paper.

Beat the butter and sugar together in the bowl of a stand mixer until light and fluffy.  Add the egg and vanilla extract, and beat until well combined.

In a separate bowl, combine the flour, cocoa powder, baking soda and salt.  With the stand mixer on low speed, add the flour into the butter mixture and beat until just combined.

Using your hands, lightly crush the popcorn. Using a rubber spatula, fold the popcorn, chocolate chips and honeycomb into the cookie dough.

Place tablespoons of   cookie dough onto the baking sheets, about 3 cm apart.  (Mine still spread into each other.)  Bake the cookies in the preheated oven until they turn golden brown (~ 15 minutes).

Remove the cookies from the oven and allow them to cool on the baking sheets before carefully removing them with a plastic spatula.

Eat and enjoy!