Mix the butter, sugars and egg together in a mixer, with a handheld electric whisk or by hand with a spatula. The mixture doesn’t need to be fluffy just well combined.
In another bowl mix the baking powder into the flour, then the bicarb, then the salt, chocolate chips and popcorn. Add this dry mix to the butter mix and stir everything until well combined. Roll the dough into a sausage, wrap in cling film and refrigerate for 2 hours or overnight, or if you need those cookies NOW stick the dough in the freezer for an hour.
Preheat the oven to 180 and line a baking tray with greaseproof.
Cut the log into 12-14 equally sized discs and spread out on the tray. Bake for 12 minutes if from the fridge or 15 baking from frozen. Let them cool on a wire rack if you can resist otherwise eat them while they’re hot and squidgy!