Marijuana Chocolate Chip Cookies
They are very delicious with a slow cool reaction ?????!
- 3/4 Cannabutter
- 2 Large Eggs
- 1 Cup packed dark Brown Sugar
- 1/2 cup White Sugar
- 1 Tablespoon Vanilla Extract
- 2 1/4 Cups All-Purpose Flour
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Fine Salt
- 1 Bag (12 oz) Semisweet or Dark Chocolate Chips
- Option 1 Cup Walnuts, Chopped or 1/2 Cup Pretzels, crushed
Preheat the oven to 375 degrees F
Grease to cookie sheets with normal butter or line them with parchment paper. If you only have 1 baking sheet let it cool down completely before using it for second batch.
In a small saucepan, melt the cannabutter and then allow it to cool down slightly. Alternatively place the butter in a microwave safe bowl and heat it in burst of 30 seconds or until butter is completely melted.
Place the eggs Brown and White Sugar, and Vanilla in a Large bowl. Add melted butter and Whisk until the contents are smooth.
Then in a separate bowl, whisk the flour, baking soda and salt. Once the dry ingredients are incorporated, slowly stir the dry ingredients in with the wet ingredients. Do not over mix.
Pour in Chocolate Chips and other optional ingredients.
Scoop out about 1/4 cup cookie dough for each cookie and jump onto the prepared pans. Ensure there are 2-3 inches between each Marijuana Cookie.
Bake cookies for 12- 16 minutes. Cookies baked for shorter periods of time will be chewier while cookies baked longer will be cruncher. Wait for the pan to cool for a few minutes before transferring them to a rack to cooling.
Store the cookies in a sealed container. They should last for at least 5 days or until eating up.
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