Super fast and easy to make even for the novice baker!
This recipe tweaks the traditional Toll House Chocolate Chip Cookie recipe by adjusting the brown/white sugar ratio, resulting in a cookie that's crisp on the outside and chewy on the inside.
Oh, and then there's the sweet cream cannabutter, elevating these treats to the next level.
DOSING AND POTENCY
Serving Size: 1 cookie
Dose Per Serving: an estimated 12 mg when made with this Cannabutter recipe
Yields 35 cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup Cannabutter, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips chopped
- 1 cup toasted walnuts chopped
Combine flour, baking soda and salt in a small bowl; set aside.
Beat CannaButter, butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, beating well after each addition.
With mixer on low, gradually add in flour mixture.
Mix in chocolate morsels and nuts by hand.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake at 375 degrees for 7-10 minutes or until lightly browned. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.
Chocolate Chip Cookies – Slice and Bake Variation
Prepare dough; divide in half, wrap in wax paper. Refrigerate for 1 hour or until firmed. Shape each half into a 15-inch log; wrap in wax paper, then plastic wrap and store in an airtight container in the freezer until ready to use.
To bake, simply cut a 1/2″ thick slice off the log directly out of the freezer, remove the wrapping and bake at 375 degrees for 7-10 minutes or until golden brown.
Cool on baking sheets for 2 minutes, then either remove to wire racks to cool completely.