I made these over the weekend, and they really are utterly delicious! Very moist, very chocolatey, and best of all very potent.
First of all, you will need to make cannabutter. This is very simple, but is a bit time consuming. However, cannabutter is a vital componant of a lot of cannabis cooking, so let’s get cracking!
You will need 125g of butter, together with 3.5g of bud or hash OR 7g of cannabis leaves. (This is one of the reasons why I love cooking – nothing goes to waste!)
So, you need to melt your butter in a saucepan over a very gentle heat, add your cannabis, and keep stirring to make sure the butter doesn’t burn. You’ll need to simmer the butter on a low heat for around 30 minutes. This allows the cannabis to fully infuse into the butter. Just make sure you keep stirring!
After 30 minutes you can pour the butter into a jug or a tub. You can (if you want to) pour it through a sieve to remove any lumps. All of the THC should have dissolved into the butter, so you wont be wasting any good stuff if you do this, however, you can leave the leaves/bud in with the mix if you don’t mind.
Now you just need to allow the butter to re-set (this takes around an hour), and we can get on with the show!
For the cookies you will need;
- 125g cannabutter
- 125g really good quality dark chocolate (minimum 70% cocoa solids)
- 150g plain flour
- 30g cocoa
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 75g light brown sugar
- 50g white castor sugar
- 1 teaspoon vanilla extract
- 1 egg
- 350g dark chocolate chips
Method
Firstly you will need to sift the flour, cocoa, bicarbonate of soda and salt into a bowl, then set this aside.
In a separate bowl cream together the cannabutter and sugars until really creamy.
Melt the dark chocolate on a very low heat in the microwave. Be careful not to burn it, and don’t allow any water to come near it, as this will make it go lumpy! Once melted, stir the chocolate into the butter and sugar mixture. Beat the egg and vanilla essence into this mixture.
Stir in the dry ingredients and finally add the chocolate chips.
Line a baking tray with grease proof paper and scoop out 12 equal sized mounds on to this. Keep them about 6cm apart, and don’t flatten them! The oven will do this for you! They should look like this:
Place them in a pre-heated oven at 170C/Gas Mark 3 for about 15 – 18 minutes.
They may not look cooked, but they continue to harden once they come out of the oven, so be careful not to over-do it if you want them to stay moist and tempting instead of hard and biscuity!
This recipe will make 12 cookies, so this is great if you are having a party and need to share the love. However, if you don’t want to cook them all in one go, you could always freeze the divided mixture and just cook what you need, when you need it!