Measure flour properly by spooning it into the measuring cup and leveling with a knife to avoid dry, cakey cookies., Prep popcorn by removing unpopped kernels and blot oily popcorn with a paper towel before chopping., Add popcorn last and fold gently to maintain crunch and avoid breaking popcorn pieces., Adjust salt depending on popcorn saltiness or butter used, skip finishing sea salt if needed., Chill dough for 30 minutes before baking for thicker cookies. Dough can be frozen and baked from frozen with an increased baking time of 1-2 minutes., Monitor baking closely; remove cookies when edges are golden and centers are still soft to keep chewy texture., Use parchment or silicone baking mats for even baking; reduce time slightly on dark pans., Avoid overbaking to keep centers chewy and popcorn crunchy., Add fresh popcorn pieces on top of cookies before or after baking for extra crunch and visual appeal., Consider browning butter for richer flavor, then cool before mixing with sugars., Test first batch with a few cookies to observe spread and texture before baking the rest.