1. Make popcorn: Pour vegetable oil over the bottom of a large saucepan and add your popcorn kernels, shimmying the pan so they settle in one layer.  Cover the pot and heat over medium-high heat.  Once the kernels have begun to pop, keep the saucepan moving until all have popped – about 5 to 7 minutes total.  Toss the flake salt and melted butter over the popcorn, then transfer into a bowl to fish out any unpopped kernels. You should now have about 4 to 4 ½ cups of popcorn.  Let cool.

2. Mix dough: Preheat your oven to 350 degrees. In a large bowl, cream together softened butter, brown sugar, granulated sugar, egg, and vanilla until smooth. In a separate bowl, whisk the flour and baking soda together. Stir your combined dry ingredients into the butter-sugar mixture. Fold in the cooled popcorn and Mindo Chocolate Makers' Dark Chocolate Chunks so that they are evenly distributed through the batter (which seems like a ridiculous instruction because there are so many additions and so little cookie batter, but it works!). Don’t worry if the popcorn or chocolate break up a bit – the mixed-up pieces are part of the cookies' charm.

3. Bake cookies: Scoop heaping-tablespoon-sized mounds 2 inches apart onto a parchment-lined baking sheet. Bake for 10 to 12 minutes, until the edges are light brown. Let them sit on the hot baking sheet for a few minutes to firm up before transferring them to a cooling rack.  Pop them on a serving plate and enjoy!