CANNABIS CHOCOLATE CHIP COOKIES RECIPE
YUM! Chewy Toll House Cannabis Chocolate Chip Cookies made from scratch.
These homemade cookies are the softest homemade weed cookies ever, with a variation of the best homemade recipe. You’ll be high and happy in no time with this cannabis edibles staple.
These soft, chewy, gooey Cannabis Chocolate Chip Cookies are perfect for breakfast, lunch, dinner – and 4:20 every single day.
Bonus! We’re giving you recipe modifications to make these gluten free and dairy free.
Not only are we incorporating CannaButter into this classic recipe, we’re also including my grandmother’s secret ingredient: maple syrup. Its only purpose is to make these cookies even softer and tastier than the original.
What my grandma didn’t know is that it also helps to mask the taste of marijuana -making this recipe a true staple for every cannabis kitchen.
BEFORE YOU GET STARTED
If you’re new to cooking with cannabis, you’ll want to learn more about getting started. It’s not hard to cook with cannabis, but there are a few things you’ll need to understand first. For this recipe, you’ll need to know:
- How to Decarb your Weed
- How to Make CannaButter
- Our dosing guidelines (how much you’ll want to eat to find your perfect high)
COOKIES MADE WITH FECO OR CONCENTRATES AND EXTRACTS
You can also make cannabis edibles with cannabis concentrates like FECO.
First, check to see if your concentrate needs to be decarbed before consuming.
Some concentrates and extracts like distillate and FECO do not need to be decarbed first, while other concentrates like wax and shatter do need to be decarbed before using in edibles.
If you are unsure, you can checkout our guide to decarbing cannabis concentrates here.
Once the concentrate is ready to go, you will simply mix it in with the 1/2 cup of butter as called for in this recipe.
Then prepare the recipe as described in the instructions below.
COOKIES MADE WITH CANNABIS SUGAR
You can also make these cannabis chocolate chip cookies with cannabis-infused sugar if you have some on hand.
It is entirely up to you whether or not you want to use infused oil or infused sugar.
Additionally, you could use BOTH infused oil or butter and infused sugar together for an extra potent batch of medicated cookies.
CANNABIS-INFUSED COCONUT OIL OR CANNABUTTER
You can’t make cannabis chocolate chip cookies without the staple recipe important for every cannabis kitchen: cannabis coconut oil or cannabutter.
Used interchangeably, infusing oil or butter with cannabis is an easy way to extract a broad-spectrum of compounds like CBD or THC from the cannabis plant and get them into the food you are eating.
You will want to make sure you have this recipe prepared BEFORE diving into making your own cannabis-infused chocolate chip cookies.
The process involves cannabis decarboxylation and then oil infusion and takes approximately 5-hours.
Once you have your cannabis oil or butter ready, you can go ahead and prepare these chocolate chip cookies.
You can also use them in any other of our delicious cannabis-infused recipes like these mouthwatering cannabis peanut butter cookies and classic cannabis brownies.
Ingredients The Cannabis Butter
- 7-14 g Marijuana finely ground
- 1 lb butter melted
Instructions The Cannabis Butter
- To decarb the weed, place it in a freezer safe ziplock and sous vide it at 203F for 1 hour
- Once the weed is decardboxylated, add it to a pickling mason jar, pour in the melted butter and whisk to combine. Allow your sous vide to cool to 185F and then sous vide the jar of butter for 4 hours. Consider covering your pot with tin foil as these temperatures are hot enough to cause evaporation and replenishing the water will drop the temp.
- strain the butter through cheese cloth into a container, pressing the last bit to get it all. Allow the butter to solidify in the fridge over night. Discard the weed or save it for cannabis tea.
- Once the butter is solid, use it how you’d use normal butter!
The recipe calls for 169g of butter, if you’re not Snoop Dogg, probably don’t make the whole 169 cannabutter. I Did 100g cannabutter, 69g regular and made 18 cookies (between 46-48 grams of dough each), because that’s what I calculated was the right portion for the high I wanted by using this spreadsheet calculator make a copy of it and use it yourself to calculate dosing for any future recipe by adding in the details of a recipe you know gets you how high you want to get.
Based on your oven, rack placement and pan setup, bake time may vary so pay attention to the first batch to dial in your bake time.
If you want to make sure your dosage is relatively the same per cookie, you’ll want to use a food scale to portion out.
Once your dough is made, if you allow it to rest for 3-5 minutes it will firm up some, making it easier to work with portioning it out on the pans
Make sure you know the weight of your mixing bowl before weighing your finished dough then do the math for how many cookies you want.
Brown Cannabutter Chocolate Chip Cookies
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 200 g all purpose flour
- 4 g kosher salt
- 4 g baking soda
- 169 g butter split the whole amount into 113g and 56g
- 200 g brown sugar
- 50 g sugar
- 1 large egg
- 2 large egg yolk
- 2 tsp vanilla extract
- 170 g 70% dark chocolate
- Combine the flour, salt, baking soda in a mixing bowl and set aside
- Place a rack just below center of your oven and preheat to 375F
- Heat a pan on medium, then add the 113g of butter melt the butter then swirl regularly, scraping the bottom with a rubber spatula. The butter should foam and eventually brown after about 4 minutes. Remove the browned butter to a mixing bowl and allow to cool for 1 minute.
- Once the butter has cooled for a minute add the remaining room temperature butter and whisk til fully melted.
- Whisk in the sugars until fully combined with no lumps- about 30-60 seconds of whisking
- Whisk in the eggs until the dough is fully smooth and the sugar is dissolved. Then whisk in the vanilla
- using a rubber spatula fold in the flour mixture. Continue to fold until there are no more dry floury spots in the dough
- Gently fold in the chocolate chips until fairly evenly distributed throughout the dough.
- Optionally cover the bowl with plastic wrap and allow to rest at room temperature for 5-10 minutes, This will make the dough easier to work with when you start splitting it into cookies.
- Prep your pan how you like- I used silicone mats, but you can use wax paper or non stick spray.
- Portion out your dough on the pan. For my dosing I make 18 46-48g cookies. Whatever size cookie you make, I highly recommend doing the math and weighing out each ball of dough so you can be confident every cookie has a similar effect. I highly recommend a cookie scoop for this process. Keep in mind the cookies will grow 2-2.5 times in circumference when finished, so be sure to space your dough balls out in the pan liberally
- Bake the cookies near the center of the oven for 8-12 minutes. Keep in mind the cookies will continue to firm up as they cool so they should still be a little soft in the oven. To figure out if the cookies are ready in the oven poke one with a toothpick- the edges should be firm, but not hard, the center should be soft and the colour should be golden brown. Visually, you’ll know they’re done in the oven when the whole cookie has flattened and the center is as wrinkly as the sides. Move the cookies to a cooling wrap and repeat with the next batch.
Calories: 220kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 144mg | Potassium: 87mg | Fiber: 1g | Sugar: 18g