Popcorn and white chocolate all-American chewy cookies

Method

1. Mix together the flour and baking powder until evenly combined. Place the butter in a microwaveable bowl and melt in the microwave for about 1 minute. Set aside and leave to cool until you can dip a finger into it. In another bowl and using a wooden spoon, mix together the melted butter and both sugars until well combined. Add the whole egg and yolk and the vanilla extract and beat again. Add the flour and baking powder to the wet mixture and beat until you can’t see any trace of the flour. Lastly stir in the white chocolate chips and the popcorn pieces. Chill the dough in the fridge for 30 minutes.
2. Preheat the oven to 160°C. Line 4 baking trays with non-stick greaseproof paper. Roll small pieces of the mixture into plum-sized balls (about 25 g) and squash flat until about 1 cm high. Place on the baking sheets with gaps of 4 cm between each to allow them to spread during baking. Bake in batches in the centre and top of the oven for about 10 minutes until the sides are starting to brown but the middles are soft looking and puffed up. Remove from the oven and allow to cool on the trays. Serve with tall glasses of ice-cold milk.