Smoking pot is not the only way to fly. Forget those pipes and matches and move into the kitchen instead. When you add a dash of weed to food you can get an incredible buzz without any of the obvious smoke and tell-tale aroma to give you away. Take advantage of the newly relaxed rules regarding the purchase and use of marijuana by adding this ingredient to some of your favorite recipes.
What could possibly be better than indulging in some freshly baked, chocolate chip cookies? Well, maybe the weed brownies, but now much besides that! Warm, gooey cookies that include weed as one of the basic ingredients offer a delicious high in addition to a tasty treat. Learn how to whip up a batch of these never-fail sweets with the tastiest weed cookie recipe of all time.
Wildly Wicked Chocolate Chip Weed Cookie Recipe
4 sticks of butter ( equal to 1 pound)
1-1/1/2 ounces of finely ground marijuana leaves
1 1/4 cup of granulated white sugar
1 box of light brown sugar (equal to 1 pound/or 16 ounces)
1 2/3 cups of all-purpose flour
2.5 teaspoons of baking powder
1 teaspoon pure vanilla extract (never use the imitation brands)
1 level teaspoon of salt
1/2 teaspoon of baking soda
12-16 oz. bag of milk-chocolate (or dark chocolate) chips
1/2 cup of chopped nuts if desired
Preheat the oven to 375 F
Lightly oil a baking sheet with plain butter or cooking spray.
While some people might just be satisfied to dump some weed into a bowl of ingredients you can get a more intense high with herbal infusion. This is not a difficult culinary technique to master and it only requires a little patience to learn. Begin by creating home-made, pot-infused butter.
Slowly melt the butter in a pan using low heat setting. (It is best to use a double boiler for the infusion process, but a single pan will also work.)
As soon as the butter has melted you should add the marijuana to the pan.
Cover with a tightly fitting lid and allow the butter/pot to simmer over a low heat setting for 20-25 minutes.
It is very important to keep your eyes on the heat setting and the time.
A clear lid will make it possible to observe the butter during the infusion process.
Do not let the mixture scorch, brown or burn.
***If the butter scorches it can still be used but it will give a very bitter taste to the cookies. Butter’s cheap, throw that burnt shit out and you’ll thank us later.
Combine the pot-infused butter with both the brown and white sugars.
Stir until sugars have dissolved (Use an electric mixer to speed up the mixing process)
Beat the eggs in a separate container and then add them to the sugar/butter mixture.
Stir in the vanilla.
Add the flour, salt, soda and baking powder.
Continue to mix the ingredients for 3-5 minutes.
Now add the chocolate chips and fold in lightly.
***Add the nuts if you are planning to use this ingredient.
Use a tablespoon to scoop out the cookie dough in equal amounts.
Place the scoops onto the oiled baking sheet
Arrange the scoops on the baking pan so that the edges are not touching.
Cook each batch of cookies in the oven (375F) until lightly brown – cook for approximately 12 minutes.
You should have enough dough for 5-6 dozen cookies, or 2-3 dozen super-sized cookies.