Marijuana Chocolate Chip Cookies Recipes

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CANNABIS CHOCOLATE CHIP COOKIES



Cannabis Chocolate Chip Cookies image

No fancy ingredients, just crispy, chewy, soft, melt-in-your-mouth cannabis chocolate chip cookies made using cannabis-infused coconut oil or cannabutter.

Provided by Emily Kyle, MS, RDN, HCP

Categories     Dessert

Time 24m

Number Of Ingredients 8

1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup cannabutter (or cannabis coconut oil, room temperature)
¾ cup white (or cannabis sugar)
1 large egg
½ teaspoon vanilla extract
1 cup chocolate chips

Steps:

  • Preheat the oven to 375° F. Line two baking sheets with parchment paper and set them aside.
  • In a medium-sized bowl, whisk together the dry ingredients: flour, baking soda, and salt. Set this aside.
  • In a separate medium-sized bowl, cream the butter and sugar together with a hand mixer until light and fluffy, approximately 2-3 minutes.
  • Add the egg and vanilla to the creamed butter bowl and beat well with the mixer.
  • Gradually add the dry ingredients to the wet ingredients while continuing to mix. Mix until all ingredients are well incorporated and a dough is formed.
  • When the dough is formed, fold in the chocolate chips.
  • Create 1 tablespoon-sized dough balls (using a #70 scoop) and place them evenly 2" apart on the reserved baking sheets.
  • Bake in the oven for 9 minutes. See baking notes below.
  • Remove from the oven and allow the cookies to cool for 1-2 minutes before removing from the baking sheet and transferring to a cooling rack. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 125 kcal, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 74 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 1 g

MARIJUANA CHOCOLATE CHIP COOKIES



MARIJUANA CHOCOLATE CHIP COOKIES image

Categories     Cookies     Chocolate     Quick & Easy

Yield 36 cookies

Number Of Ingredients 15

3/4 cup canna-budda**
1-1/4 cup firmly packed light brown sugar
2 tbs milk
1 tsp vanilla
1 tsp almond extract
1 egg
1-3/4 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts
**Canna-Butter recipe:
Combine approximately 4oz. of marijuana (leaves and/or buds) with 2.5 lbs. of unsalted butter in a medium crock pot. Let simmer on low for 30 mins then add 6 cups of boiling water. Simmer all day for 6 to 8 hours. Add more boiling water as needed. Let the mixture cool then strain through a metal strainer and cheese cloth. Squeeze the cloth to get as much butter out as possible. Add another 2 cups of boiling water to extract as much of the butter as possible. If there is a lot of sediment - strain a second time using a new cheese cloth.
Let the mixture cool to room temperature then refrigerate overnight. The next morning take the butter out of the container and discard the water and sediment. Drain the butter on a paper towel for a few minutes to remove all moisture. Place in an airtight container and refrigerate until used.
Yield is approximately 2 lbs of canna-budda which can be used in any baking recipe calling for oil, shortening or butter.

Steps:

  • 1. Preheat oven to 375F. 2. Combine canna-budda, brown sugar, milk, almond extract and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nut pieces. 4. Drop one ounce balls of dough 3 inches apart on an ungreased cookie sheet. Bake one cookie sheet at a time at 375F for 10 to 12 minutes for chewy cookies, or 12 to 15 minutes for crisp cookies. Do not overbake. 5. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

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