Recipe: Chocolate Chip Walnut Cookies
Posted: October 19, 2016
Original Recipe from Leafly
Disclaimer: There’s no way to test the potency of your cookies without first testing the medicated butter being used. If you want the most accurate dosing recommendations for your edibles, make sure to have your butter and/or products tested for cannabinoid potency. For this recipe, I recommend starting at the lower baking dosage recommendation and only enjoying 1/2 of a cookie to begin with. It’s always better to slowly work your way up to more than to dose too heavily on the first try. (Unless it’s one of those holiday parties, wink wink.)
Bake Time: 15 minutes
Yield: 16-24 cookies
- 1/2 cup cold/chilled cannabis-infused butter (OR combine 1/4 cup regular cold/chilled butter with 1/4 cup cold/chilled cannabis-infused butter for a lighter recipe)
- 3/4 cup light brown sugar, packed firmly
- 2 Tbsp granulated sugar
- 1 cold/chilled egg
- 2.5 tsp pure vanilla extract
- 1-3/4 cup unbleached flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 heaping tsp salt (not iodized)
- 3/4 cup semi-sweet chocolate morsels
- 1/4 cup crushed walnuts
- 2 Tbsp sprinkles (optional)
Preheat oven to 350F.
Incorporate cannabis-infused butters and sugars together either by using a stand mixer, a bowl with a hand blender, or a spatula.
Mix in vanilla extract and egg only until ingredients are incorporated.
In a separate mixing bowl, add flour, baking soda, baking powder, and salt. Mix thoroughly.
Combine dry ingredients in 2 batches, mixing to incorporate each time.
Add chocolate chips and walnuts (and sprinkles if desired), folding everything in lightly with a spatula.
Using an ice cream scooper, form 16 dough balls and place them on a cookie sheet lined with parchment paper. (For a less potent cookie, make 24 smaller dough balls.)
Place cookies in the freezer for 10 minutes to firm up.
Bake on the center of the oven rack for 14-16 minutes or until golden brown and fluffy.
Cool on a rack 15-20 minutes before serving.