First, make the popcorn in your favorite fashion. I prefer the brown paper bag in the microwave version, but you can use a pot on the stove, or a popcorn maker. You should have about 4 cups of prepared popcorn when done. Pour the melted butter over the popcorn and toss until fully coated.

In a medium bowl whisk together flour, baking soda, and salt. Set aside.

Preheat oven to 350 degrees

In the bowl of a stand mixer, cream together 1/2 cup softened butter and sugars until light and fluffy. Mix in the egg and vanilla.

Turn the mixer to low and slowly beat in the flour mixture, scraping down the sides of the bowl as necessary.

Fold in the chocolate chips.

Fold in the popcorn being careful to discard any un-popped kernels. Continue folding until popcorn is well combined with the batter.

Drop heaping tablespoonfuls onto ungreased cookie sheets. Sprinkle with fleur de sel and bake for 10-12 minutes until the edges begin to brown. Cool on a wire rack.