Cannabis Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup cannabis-infused butter, melted and then cooled for 5-10 minutes
- 1 1/2 cups light brown sugar
- 1/2 cup white granulated sugar or canna sugar
- 2 large eggs, room temperature
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 3 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt or canna salt, to preference
- 2 cups chocolate chips, chunks, or a chopped up chocolate bar
Directions
- In a large bowl, mix melted butter, brown sugar, and granulated sugar.
- Add the eggs, one at a time, stirring until combined.
- Mix in vanilla extract and maple syrup. Set aside.
- In another bowl, mix flour, baking soda, baking powder, cornstarch, and salt until well distributed.
- Add and stir dry ingredients into wet ingredients in a few batches until combined, but no more.
- Mix in the chocolate pieces until well distributed.
- Cover cookie dough with plastic wrap and chill in the fridge for 30 minutes (longer is fine) to allow the flour to hydrate fully.
- While the dough is chilling, heat your oven to 350°F and line a cookie sheet with parchment paper.
- After the dough has chilled, portion out 2 to 2 1/2 tablespoons of dough and roll into balls, placing them on the parchment-lined cookie sheet at least two inches apart.
- Bake for about 12 minutes, or until the edges just begin to turn golden brown.
- Allow the cookies to cool completely before moving them.
Notes
For dosing help, try our edibles dosage calculator.
Storage: To freeze, portion dough balls and freeze in a single layer in an air-tight container for a couple of months. They're good at room temperature in an air-tight container out for five days or so.