Brown Butter Sage Canna-Cookies
(12 mg THC each · 24 cookies · 288 mg total batch)
Nutty browned butter with crispy sage leaves suspended inside a chewy, salty-sweet cookie. Zero weed taste, pure fall sophistication.
Decarboxylation
0.9–1.0 g flower @ 22–25 % THC (or 0.45 g good kief)
240 °F for 40 minutes in sealed mason jar → ~288 mg usable THC
Infusion
¾ cup (170 g) unsalted butter + 1 tsp liquid sunflower lecithin
Brown butter first (cook until deep golden and nutty), cool slightly → add decarbed material → sous-vide 185 °F for 4 hours
Strain hard → crystal-clear brown 288 mg THC butter
Cookie Ingredients
All 288 mg THC brown butter
½ cup (100 g) dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg + 1 yolk
2 tsp vanilla extract
1¾ cups (225 g) all-purpose flour
½ tsp baking soda
½ tsp flaky sea salt + extra for topping
20–25 fresh sage leaves, fried crisp in a little butter
Steps
1. Fry sage leaves in a tiny bit of regular butter until crisp (30 seconds). Drain on paper towel → crumble half, leave half whole.
2. Cream THC brown butter + both sugars until fluffy.
Add egg, yolk, vanilla → beat smooth.
3. Whisk flour, baking soda, salt.
Fold dry into wet just until combined.
Fold in crumbled sage.
4. Scoop 1.5 tbsp balls (~40 g each). Press a whole fried sage leaf on top of each.
Chill dough balls 30 minutes (or overnight).
5. Preheat oven to 350 °F. Space 3 inches apart on parchment.
6. Bake 10–12 minutes – edges golden, centers soft.
Sprinkle flaky salt immediately out of oven.
7. Cool on tray 5 minutes → transfer to rack.
Storage
Airtight tin → 5 days room temp
Freezer (dough or baked) → 3 months
Dosing
288 mg ÷ 24 = 12 mg exact per cookie
One cookie = cozy evening
Two cookies = you’re writing poetry about autumn poetry
The sage crisps like potato chips, the brown butter smells like caramelized heaven, and the salt ties it all together.
These are the cookies you bring to Thanksgiving when you want to be invited back forever.
Sophisticated enough for adults, addictive enough for everyone else.