Crisp at the edges and soft in the center, these familiar cookies are a dependable starting point for an infused dessert collection.
Ingredients
– 1 3/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon fine salt
– 1/4 cup cannabis-infused butter, softened
– 1/4 cup unsalted butter, softened
– 3/4 cup packed brown sugar
– 1/3 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 1 cup semisweet chocolate chips
Instructions
1. Heat the oven to 350°F and line two baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt in a bowl.
3. Beat both butters with the brown and granulated sugars until creamy, then beat in the egg and vanilla.
4. Mix in the dry ingredients just until combined, then fold in the chocolate chips.
5. Scoop rounded tablespoons 2 inches apart and bake for 9 to 11 minutes, until the edges are golden. Cool on the pans for 5 minutes before transferring to a rack.
Storage
Store airtight at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 2 months. Thaw at room temperature; warm individual cookies for 5 to 8 seconds in a microwave if desired.
Cannabis Notes
This recipe uses cannabis-infused butter. Stir the infused butter thoroughly before measuring, and mix the dough evenly so portions are as consistent as possible. Potency varies with the source material and infusion method, so calculate it from verified inputs before assigning a per-cookie amount. Label the finished product clearly as cannabis-infused, store it separately from ordinary food in a locked or child-resistant container, and keep it away from children, teenagers, and pets. Edible effects may be delayed, so avoid taking another portion while waiting for effects.
