Inside Out Chocolate Chip Cookies With Weed
Sink your teeth into Chocolate Cookies and experience a favorite weed snack.
Calories: 200kcal
Cost: 20+/-
Equipment
- Mixing Bowl
- Measuring cups
- Measuring spoons
- Cookies Sheet
- Parchment Paper
- Hand mixer or stand mixer
Ingredients
- 1/2 Cup Softened Cannabis Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 large Egg
- 1 tsp Vanills extract
- 1 Cup All Purpose Flour
- 1/2 cup plus 2 tbsp unsweetened cocoa powder
- 1 Teaspoon Baking Soda
- 1 tbsp milk any kind
- 1/2 Teaspoon Salt
- 2 Cups While chocolate chips
Instructions
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color. On high speed, beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the white chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper
- Scoop and roll dough. Place on cookie sheet. Bake for 11-12 minutes. Allow for 5 minutes of cooling time out of the oven, and then press more chocolate chips on top.
Nutrition
Calories: 200kcal | Fat: 20g