Dark Chocolate Fig Canna-Cookies
These cookies are so amazing that you should only set out a few at a time. These delightful items will stop the conversation until someone breaks the silence by offering high praise followed by gentle prying for the recipe.
This item was offered courtesy of a very good friend and amazing pastry Chef Debbie Epstein of Debbie Does Dough 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
- 2 Sticks Unsalted butter - softened
- 2/3 Cup Granulated white sugar
- 1 Teaspoon Pure vanilla extract
- 2 Large Eggs
- 2 Cups All-purpose flour
- 3/4 Cup Unsweetened cocoa powder
- 1 Teaspoon Baking soda
- 1/2 Teaspoon Kosher salt
- 1 1/2 Cup Semi sweet chocolate chips
- 1 Cup Dried figs, coarsely chopped
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
- French whisk
- Ice cream scoop
- 2 large cookie sheets
- Parchment paper
- Oven Thermometer
- Wire cooling rack
Preparation_________________________________________________________________
1. In a medium bowl, sift flour and whisk in cocoa, baking soda and salt. Set aside.
2. Using a mixer fitted with paddle attachment, mix together in a large bowl butter, sugar and vanilla extract until light and creamy, about 3 minutes.
3. Scrape down the sides of the bowl to consolidate the ingredients then beat in eggs.
4. Switch the mixer to the low and gradually add in flour mixture until just combined.
5. Stir in chocolate chips and dried figs by hand.
Baking_________________________________________________________________
1. When ready to bake, preheat oven to 350 degrees - check with thermometer.
2. Cover baking sheets with parchment paper or silpat baking mats.
3. Scoop dough onto baking sheet using an ice cream scoop for uniform size - do not press to flatten dough on sheet
5. Bake for 10-12 minutes (for soft and chewy) or 12-14 minutes (for slightly firmer).
6. Set sheets on a wire rack for 10 minutes, then slip cookies off and onto another rack to cool a bit more.
Repeat with remaining dough, or freeze remaining dough and bake later.
- 2 Sticks Unsalted butter - softened
- 2/3 Cup Granulated white sugar
- 1 Teaspoon Pure vanilla extract
- 2 Large Eggs
- 2 Cups All-purpose flour
- 3/4 Cup Unsweetened cocoa powder
- 1 Teaspoon Baking soda
- 1/2 Teaspoon Kosher salt
- 1 1/2 Cup Semi sweet chocolate chips
- 1 Cup Dried figs, coarsely chopped
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
- French whisk
- Ice cream scoop
- 2 large cookie sheets
- Parchment paper
- Oven Thermometer
- Wire cooling rack
Preparation_________________________________________________________________
1. In a medium bowl, sift flour and whisk in cocoa, baking soda and salt. Set aside.
2. Using a mixer fitted with paddle attachment, mix together in a large bowl butter, sugar and vanilla extract until light and creamy, about 3 minutes.
3. Scrape down the sides of the bowl to consolidate the ingredients then beat in eggs.
4. Switch the mixer to the low and gradually add in flour mixture until just combined.
5. Stir in chocolate chips and dried figs by hand.
Baking_________________________________________________________________
1. When ready to bake, preheat oven to 350 degrees - check with thermometer.
2. Cover baking sheets with parchment paper or silpat baking mats.
3. Scoop dough onto baking sheet using an ice cream scoop for uniform size - do not press to flatten dough on sheet
5. Bake for 10-12 minutes (for soft and chewy) or 12-14 minutes (for slightly firmer).
6. Set sheets on a wire rack for 10 minutes, then slip cookies off and onto another rack to cool a bit more.
Repeat with remaining dough, or freeze remaining dough and bake later.
Ingredients
Instructions
Prep_______________________________________________________
Preheat Oven to 350
Preparing__________________________________________________
In a medium bowl, whisk together flour, cocoa, baking soda and salt. Set aside.
Beat together butter, sugar and vanilla extract until light and creamy, about 3 minutes.
Scrape down the sides of the bowl, beat in eggs.
Switch the mixer to the low and gradually add in flour mixture until just combined.
Remove bowl from mixer and stir in chocolate chips and dried figs by hand.
Scoop cookie dough onto parchment or silpat lined cookie sheets.
Baking_________________________________________________________
Bake for 10-12 minutes (for soft and chewy) or 12-14 minutes (for slightly firmer).Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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