Ingredients:
- 3/4 cup cannabutter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Feeling adventurous? Try swapping out the chocolate chips for crushed Oreos or throw in some hazelnuts for added crunch.
Instructions:
1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened cannabutter and both sugars until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Don't go overboard with the mixing!
6. Fold in your chocolate chips (or whatever tasty bits you've chosen).
7. Roll the dough into balls, about 1 tablespoon each, and place on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Try not to eat them all at once (we know it's hard).
Pro Tips:
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Quality in, quality out - use top-shelf bud for top-shelf cookies.
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Don't forget to decarboxylate your weed before making cannabutter, if you don’t your cookies will be just cookies.
It may be tempting to eat a bunch of your weed cookies at once, but don’t! Eat one and wait at least 3 hours before even thinking about having another.
So there it is, now it’s time to go and impress your friends with your weed cookies, just don’t take them to any family gatherings, happy baking! 🍪🍃