Dark chocolately cookies are made even sweeter with crunchy kettle corn.
Preheat oven to 350˚F. Beat the butter, sugar, and egg together in a large bowl with a wooden spoon or electric mixer until light and fluffy. Beat in the flour, baking powder and soda, and salt until well combined. Gently stir in kettle corn and chocolate. Form dough into 1-1/2 inch balls. Place on parchment-lined baking sheets; bake 8 to 10 minutes or until edges are set and centers are still slightly underdone (cookies will firm up as they cool and be chewy). Cool on baking sheets 5 to 10 minutes before removing to wire racks to finish cooling.
Cook’s Tip: Dough can be made ahead and refrigerated for up to 4 days. Bake the entire batch or just as many as you like.