1-First Steps: Popping the Popcorn and Melting Butter Begin by heating 1 tablespoon of vegetable oil in a large, heavy-bottomed pot over medium-high heat until it’s shimmering. Test with 1 teaspoon of the unpopped popcorn kernels, then add the rest of the 1/4 cup, cover, and shake occasionally until popping slows to about 5 seconds between pops this takes 2 1/3 to 3 minutes. Once done, pour the popped popcorn into a bowl, discarding any unpopped kernels; you’ll get around 5 1/2 cups.

2-Next, wipe out the pot and melt 2 sticks (1 cup) of unsalted butter over low heat for 2 to 3 minutes until fully melted but not browned. Pour it into a heat-proof bowl and let it cool for 30 minutes. This step is crucial for that perfect chewy texture, as mentioned in our tips later.

3-Mixing and Baking the Dough: In another bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. In the cooled butter, add 1 cup granulated sugar, 3/4 cup packed light brown sugar, 1 large egg, 1 large egg yolk, and 1 tablespoon vanilla extract; whisk until smooth and glossy. Stir in the flour mixture to form a smooth dough, then break the popcorn into small pieces and fold it in gently.

4-Scoop the dough into 32 portions of about 2 tablespoons each, roll into balls, and place them 2 inches apart on parchment-lined baking sheets. Sprinkle with flaky salt if you like. Bake at 350°F for 11 to 13 minutes, rotating the sheets halfway through, until cracks form and they’re slightly underbaked. Cool on the sheets for 5 minutes, then move to wire racks.