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Classic Pot Cookies

Heady Vermont Staff
Heady Vermont Staff 30 May 2019

There are a million-and-one ways to make a chocolate chip cookie, and another million ways to infuse them. Here, we pick our favorite classic chocolate chip cookie made with our basic cannabutter recipe. You can make extra dough and save batches in the freezer to save the gooey, fresh-out-of-the-oven flavor for a later date. Form into balls, wrap in paper and place into a freezer safe bag. Cookie dough will save for nine to 12 months in the freezer.

Yield: Makes about 28 large (4 ½-inch) or 40 small (2 ½-inch) cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 sticks (1 cup) unsalted cannabutter,* softened or melted & cooled
  • 1 1/2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups semisweet chocolate chips (16 ounces)

* Note about cannabutter: If you wish to create a milder cookie, you may substitute one stick (¼ cup) of the cannabutter for regular unsalted butter.  Get our cannabutter recipe here!

Preparation

  • Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
  • Whisk together flour, baking soda, and salt in a small bowl until well mixed.
  • Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat eggs with a fork in a small bowl and add to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
  • Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
  • Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Cooks’ note: Cooled cookies keep in an airtight container at room temperature 3 days. 

How much should I eat?

Always, always start low and go slow. See how your body reacts after or two bites before taking your next one. With edibles, this may take up to one or two hours. Home-cooked edibles, unless you’ve gotten your cannabis tested and done the math, may vary wildly in potency. We recommend starting with an edibles dosage of around 2 to 5mg THC.

 

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