The Classic Chocolate Chip Cookie
Who does not have fond childhood memories of chocolate chip cookies. Fill the house with the smell of these coming out of the oven and you will want to spend the afternoon curled up on the couch with a plateful and a glass of milk and an old movie – a perfect day.
This recipe was offered courtesy of A good friend and amazing pastry Chef Debbie Epstein of Debbie Does Dough right here in Napa, California. We hope that you and your friends enjoy it.
How to add cannabutter to this recipe and make it an edible:
To make this recipe into an edible, we’ve added cannabutter to it and this is how you determine the right amount of cannabutter to use.
As part of a cannabis-infused meal
If this dish is part of a three-course edibles meal – as in appetizer, entree, and dessert, then each of those 3 courses should have 1/3 of a per-person quantity of cannabutter – per serving. So each of your guests would have received a full dose of cannabutter by the end of the meal.
Add a 1/3 of a per-person quantity of cannabutter to the recipe for every serving the recipe yields.
As a single serving edible
If this will be the only offering of the day infused with cannabis, then add one full per-person quantity of cannabutter to the recipe for every serving the recipe yields.
If the cannabutter you added was less than what the recipe called for, then add the remaining butter you need using regular butter.
Salted or unsalted cannabutter
Something to always pay attention to in a recipe is if it calls for regular or unsalted butter. It will make a big difference if a recipe calls for unsalted butter plus salt – and instead you use regular salted butter and and add salt. You may have just doubled the salt the recipe calls for and the amazing taste from your results is gone. Salt, like all the other ingredients in your recipe, is a very careful blend of flavors and notes.
Unless you’re eating a potato chip, salt plays a supporting role in a recipe. If all you have is salted butter, then you should be able to eliminate the salt that recipe calls for – sample your work as you cook to decide.
How to determine a per-person dose of cannabutter
For instructions on how to arrive at a single per-person quantity of cannabutter, please refer to the instructions here.
Arriving at what makes for a good per-person amount of cannabutter is a bit of a process, so don’t wait until the last minute to work through this step.
For more information
You can find further reading here about making infused foods. Please refer to the following posts.
- Better understand the nature of cannabis.
- Know what a buzz feels like.
- Learn how to confidently buy legal cannabis.
- Learn to make a great cannabutter.
- This is the best way to infuse your foods with cannabutter and cannaoils.
- Understand how to infuse your food.
- learn how to test your cannabutter for potency – and why that is so critical.
- know how to have cannabis-infused foods at home even if you don’t cook
- 1 3/4 Cup All-purpose flour
- 1/2 Teaspoon Baking soda
- 3/4 Teaspoon Kosher salt
- 10 Tablespoon Unsalted butter
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated white sugar
- 1 Large Egg
- 1 Teaspoon Vanilla extract
- 10 Ounce Bittersweet or semi-sweet chocolate - (Best chocolate you can find - even a gourmet chocolate bar you have to chop into chip-size pieces)
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Electric mixer (if you have one) with a paddle
- Flour sifter
- 1 medium and 1 Large mixing bowls
- Mixing spoon
- 2 large cookie sheets
- Parchment paper
- Oven Thermometer
- Wire cooling rack
Preparation_________________________________________________________________
1. Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, set speed to medium and cream butter and sugars together until very light, about 5 minutes.
3. Add egg, mix well.
4. Stir in the vanilla.
5. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
6. Add chocolate chips/chunks.
7. Chill in fridge for 5 minutes before scooping.
8. When ready to bake, preheat oven to 350 degrees - check with thermometer.
9. Cover baking sheets with parchment paper or a nonstick baking mat.
10. Scoop dough onto baking sheet using an ice cream scoop for uniform size - do not press to flatten dough on sheet
11. Optional: Sprinkle lightly with sea salt
Baking_________________________________________________________________
1. Bake until golden brown but still soft, 10-12 minutes.
2. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or freeze remaining dough and bake later.
- 1 3/4 Cup All-purpose flour
- 1/2 Teaspoon Baking soda
- 3/4 Teaspoon Kosher salt
- 10 Tablespoon Unsalted butter
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated white sugar
- 1 Large Egg
- 1 Teaspoon Vanilla extract
- 10 Ounce Bittersweet or semi-sweet chocolate - (Best chocolate you can find - even a gourmet chocolate bar you have to chop into chip-size pieces)
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Electric mixer (if you have one) with a paddle
- Flour sifter
- 1 medium and 1 Large mixing bowls
- Mixing spoon
- 2 large cookie sheets
- Parchment paper
- Oven Thermometer
- Wire cooling rack
Preparation_________________________________________________________________
1. Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, set speed to medium and cream butter and sugars together until very light, about 5 minutes.
3. Add egg, mix well.
4. Stir in the vanilla.
5. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
6. Add chocolate chips/chunks.
7. Chill in fridge for 5 minutes before scooping.
8. When ready to bake, preheat oven to 350 degrees - check with thermometer.
9. Cover baking sheets with parchment paper or a nonstick baking mat.
10. Scoop dough onto baking sheet using an ice cream scoop for uniform size - do not press to flatten dough on sheet
11. Optional: Sprinkle lightly with sea salt
Baking_________________________________________________________________
1. Bake until golden brown but still soft, 10-12 minutes.
2. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or freeze remaining dough and bake later.
