Anyone can add medical marijuana to cookies, but many do not like the extra special flavor that cannabis brings to food. This recipe helps to cover the taste. This also uses hash oil (aka honey oil) and cannabis flour for an added boost.
Ok so let me explain. My mother has battled cancer for years and has experienced horrific pain. She finally relented to try marijuana edibles but only from my hands. Having never used it in baking I quickly educated myself and started sending her care packages. She’s been able to eat again and recapture a better quality of life. When Elevate Magazine asked me to be involved with their publication I jumped at the chance to make a positive contribution. To relieve suffering and restore a level of humanity, I am a supporter. And for a family member in pain I will give all.
Atomic Chocolate Chip Cookie Recipe
by Chef Robert Teddy
Cannabis-infused chocolate chip cookies are one of the most favorite sweet edibles around. The easy way to medicate them is to use hash oil or honey oil. You melt it slowly into the butter/water (just like you do when making Cannabis Butter), let the butter melt for 20-30 minutes, pour into a container and into the fridge. Several hours later the butter is solidified and ready to be used. No need for straining! However, this recipe can also be made using the traditional Cannabis Butter recipe.
Makes: 4 dozen (more if they are smaller)
2 cups all-purpose flour
1/4 cup Cannabis Flour
1 teaspoon baking soda
1 teaspoon salt
4 – 6 grams hash oil or honey oil (BHO) integrated into the butter
1 cup medically-infused butter, softened
3/4 cup maple sugar*
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white chocolate chips
1 cup milk chocolate chips
1 cup dark chocolate chips
1 cup semi-sweet chocolate chips
Whisk together flours, baking soda and salt in small bowl. Set aside. In to the bowl of a standing mixer add the medically-infused butter, maple sugar*, brown sugar and vanilla extract in mixer bowl and beat until creamy. Add the eggs one at a time while still beating. Slowly add in flour mixture. Now stir in chocolate chips. Drop by rounded tablespoon or small ice cream scooper onto ungreased baking sheets. Flatten slightly.
BAKE at 375 F for 9 to 11 minutes or until golden brown. Let sit on baking sheets for 1-2 minutess then move to paper towels or wire rack to cool. Have one now and seal the rest in a light-safe container and store in a dark, dry and cool place. They will keep in the refrigerator longer.
*No maple sugar? Add 3 tsp maple extract and add 3/4 cup granulated sugar.
Pumpkin Spice cookies: add 3 tsp pumpkin spice and 1 tsp orange food coloring.
Chocolate chocolate chip cookies: add 1/4 cup cocoa powder to the dry ingredients.
Holiday cookies: along with the 1/4 cup cocoa powder, add 1/2 cup crushed candy canes.
This is featured in the Aug/Sep 2015 issue of Elevate Magazine. The publication at the forefront of medical marijuana information. ElevateNV.com
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