Aged Chocolate Chip Cookies
Hands down, this is my favourite recipe to make edibles with. These cookies are crunchy on the outside and soft and chewy in the inside. I would even lower my dosing just so that I can have more than just one serving at a time.
If you plan on making these, please make sure you plan ahead as the secret ingredient for this cookie to taste well is time. You will have let your cookie dough age for at least 24 hours before being able to eat these.
As the holidays are coming, these are great gifts to give to friends and family.
This recipe was adopted from NYTimes Chocolate Chip Cookies
Yields – 36 cookies
- 241 g – cake flour
- 241 g – bread flour
- 1 ¼ tsp – baking soda
- 1 ½ tsp – baking powder
- 1 ½ tsp – coarse salt
- 284 g – cannabutter
- 284 g – light brown sugar
- 227 g – granulated sugar
- 2 – large eggs
- 2 tsp – natural vanilla extract
- 680 grams – bittersweet chocolate disks (at least 60%)
- Sea salt
Sift flours, baking soda, baking powder and coarse salt into a bowl. Gently mix them then set them aside.
Using a mixer fitted with a paddle attachment, mix the cannabutter, both the light brown and granulated sugar very lightly for about 5 min. The consistency should be uniform and creamy. Next add one egg at a time while mixing. Add in the vanilla and mixed well. Reduce the speed then slowly add the dry ingredients in. Mix until the dough has a consistent texture. Lastly, on the lowest mixing speed, slowly add the chocolate chips. Once the chocolate chip is throughly spread out, take the the mixing bowl and wrap the top with plastic wrap.
Take the mixing bowl and place it in the refrigerator for 24-36 hours – This allow the flavour to fully develop.
Take the dough out of the refrigerator and let the dough rest in room temperature for a couple of hours
Preheat the oven to 350 deg C
Using a scale, break out 60 g of dough and roll them into a ball – This step is only important if the cannabis dosing is high, generally you can eye ball the cookie dough, but if you are looking for proper dosing, this is the best method.
Bake the cookies for 10-12 min if the dough is thawed. You can also store the cookie balls into freezer for a later date. If you are baking the cookie dough from frozen, the cooking time will be between 15-20 min.
The hardest part of them all, once the cookie has been baked, you have to take them out and let them rest on a wire rack for about 10 min (or thrown them in the freezer for a couple of min). This will harden the outside of the cookie while keeping the inside of the cookie soft and chewy.