The Most Delicious Marijuana Infused Chocolate Chip Cookie Recipe, Ever
Marijuana brownies get all of the attention, but whipping up a batch of cannabis-infused chocolate chip cookies is just as easy to bake, and a batch of cookies makes a lot more servings than a batch of brownies.
Plus, and this is why it's the only recipe you'll ever need - these cookies are delicious. We're using all the great cookie making tricks here, and the result is a melt-in-your-mouth toffee, buttery, salty perfection. Browning the butter (before adding the cannabis) adds to the flavor, creaming the butter and sugars together lighten up the dough, chunks of milk and dark chocolate give the cookie a gourmet balance and when we leave the dough in the fridge overnight, the eggs and butter have time to fully soak into the flour, so the cookies caramelize and have a richer flavor.
This recipe makes about 50 cookies. I weigh the dough out to about 35-36 grams for each cookie on a digital scale. Depending on how potent you want your cookies determines how much cannabis you put in your recipe. If you want 10 mg THC cookies, you need 500 milligrams THC (50 cookies X 10 mg per cookie = 500 mg total). I like 25 mg THC cookies, so I use at least 1,250 mg THC in each batch. I can do this in two ways:
1. Cannabis oil: I buy 2 grams of cannabis oil/concentrate at the dispensary, whatever is on sale, and I infuse it into the butter and sugar mixture. Two grams of concentrate gives me around 1200-1600 mg. If you want milder cookies, use one gram of oil. If you want knock out cookies, use 3 grams of oil.
2. Cannabis flower: I buy 14 grams (a half ounce) of flower (also on sale) at the dispensary and extract it into 2 sticks of butter. We estimate about 100 mg THC per gram of cannabis flower when we cook with cannabis flower, so 14 grams gives me more than enough to make 25 mg cookies. Again, use more or less flower to adjust the potency of your cookies.
Cannabis Infused Chocolate Chip Cookies
2 1/2 sticks of butter.
2 cups bread flour
1 1/2 cup cake flour
1 1/4 teaspoon baking soda
2 teaspoons salt
1 cup granulate sugar
1 1/2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces dark chocolate, roughly chopped
8 ounces milk chocolate, roughly chopped
Coarse sea salt, for garnish
1. Make cannabutter. Before adding cannabis, brown the butter by melting the butter in a medium saucepan with a light-colored bottom over medium high heat. Swirl the pot constantly for 5 minutes over the heat, until the butter is a rich brown color. Remove from heat and place in the fridge to chill. Use 2 sticks butter and either cannabis flower or concentrate.
2. Mix dry ingredients, including flours, baking soda and salt, in a large mixing bowl. Set aside.
3. In a smaller mixing bowl, combine brown and granulated sugar, the two sticks of cannabis-infused butter plus another half stick of butter. With a mixer, cream sugars and butter together for up to five minutes. Add eggs and vanilla and whip again.
4. Combine the mixtures in both bowls and stir until the flour has just barely absorbed the butter mixture. Add chocolate chunks and stir until well blended. Roll dough into 50 pieces. Use a scale to measure out 35-36 gram cookies.
5. Refrigerate dough for at least 24 and up to 72 hours. Freeze dough you won't use in the next 72 hours.
6. Preheat oven to 350 degrees. Remove dough from fridge at least 20 minutes before baking. Sprinkle each dough ball with coarse sea salt. Bake 6 cookies at a time for 12-16 minutes, rotating the tray halfway through.
7. Let cool. Store in an airtight container in a cool, dry place for up to a week. Store uncooked cookies in freezer and pull out dough when you want a fresh hot cookie.
If you have any questions, please leave them in the comments.