Best Marijuana Chocolate Chip Cookies Recipes

CANNABIS CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375° F. Line two baking sheets with parchment paper and set them aside.
• In a medium-sized bowl, whisk together the dry ingredients: flour, baking soda, and salt. Set this aside.
• In a separate medium-sized bowl, cream the butter and sugar together with a hand mixer until light and fluffy, approximately 2-3 minutes.
• Add the egg and vanilla to the creamed butter bowl and beat well with the mixer.
• Gradually add the dry ingredients to the wet ingredients while continuing to mix. Mix until all ingredients are well incorporated and a dough is formed.
• When the dough is formed, fold in the chocolate chips.
• Create 1 tablespoon-sized dough balls (using a #70 scoop) and place them evenly 2" apart on the reserved baking sheets.
• Bake in the oven for 9 minutes. See baking notes below.
• Remove from the oven and allow the cookies to cool for 1-2 minutes before removing from the baking sheet and transferring to a cooling rack. Enjoy!

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
• Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.