After a quick search via www.dogpile.com I discovered a couple independent foodie sites on the web that referenced these very same TJ's cookies. These culinary creatives had endeavored to go where this kettle corn maker would fear to tread - they created their own version of kettle corn cookies. One site in particular, www.sugarhero.com caught my attention. Elizabeth LaBau has a great sense of humour and a sweet tooth comparable to mine. Shameless in her praise of sugar (God Bless!) it is her kettle corn cookie recipe I await her permission to post on my humble website blog. I did nick the photo posted here from her website but what the hey. Stay tuned for the recipe or go to Elizabeth's website if you just can't wait to do it yourself...
Elizabeth posted me back and she granted me permission to post her recipe so here 'tis:
Kettle Corn Cookies
yield: about 36 cookies
7 ounces unsalted butter
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1-3/4 cup packed brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tbsp vanilla extract
3 cups kettle corn, coarsely crushed
Preheat the oven to 350* Fahrenheit.
Place 5 ounces of the butter in a small saucepan over medium heat. Cook it, stirring occasionally, until it turns a medium-amber color. This should take about 6-8 minutes. Watch it carefully toward the end, so that it doesn’t burn. Once browned, remove it from the heat and add the remaining 2 ounces of butter, stirring it in so that it melts and cools the browned butter.
Whisk together the flour, baking soda, baking powder, and salt in a small bowl.
Combine the melted browned butter and brown sugar in the bowl of a large mixer and mix it on medium-high speed for several minutes, until the brown sugar is moistened. Scrape down the sides and bottom of the bowl and add the egg, egg yolk, and vanilla extract. Mix on medium speed until the egg is completely incorporated.
With the mixer on low, slowly add the flour mixture until it is almost completely incorporated. Stop the mixer and stir in the crushed kettle corn by hand. Scoop small 1-inch balls of dough onto baking sheets lined with parchment paper.
Bake the cookies for 9-11 minutes, until they’re golden around the edges and just set in the center. Don’t overcook, otherwise the cookies will be crispy instead of chewy.
Let the cookies cool completely on a wire cooking rack. Store Kettle Corn Cookies in an airtight container at room temperature for up to two weeks.
Make sure you visit Elizabeth LaBau at www.sugarhero.com and check out all the excellent recipes, stories and fun stuff she posts on a regular basis...