Easy canna cookies

2 cups flour sifted with 1 tsp baking soda

1 teaspoon salt

2 cups trim

2 ¼ sticks of melted butter

¾ cup brown sugar

¾ cup white sugar

1 tsp. vanilla extract

1 beaten egg

1 10 oz. packet of chocolate chips

Preheat oven to 375° F.

Simmer butter with trim over minimum flame for about 15 minutes.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg, beating in well. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

This is adapted from the recipe on the back of Ghiradelli bittersweet chocolate chips. I didn’t make canna butter, or even look up how to do it. I’m that lazy. But in my own defense, I wanted to experience the cannabis more than typically happens in a medicated baked good. Much respect to those who create finer baked goods, but I wanted to throw together some medicated cookies that were quick and showed their cannabis content. So I melted some butter as the recipe calls for, and simmered the trim in the butter on minimum flame for about 15 minutes. Obviously, take the sticks out of the trim and break it up before simmering. I had to add an extra ¼ stick of butter, because the cannabis leaves and buds soak up quite a bit of the butter. Other than that I proceeded as usual. I cut down the amount of flour in the original recipe, also because the trim soaked up a lot of moisture and the dough would have been too dry.

I hope you enjoy this recipe for sharing or just having around the house! Have a good weekend all, stay green J

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