CHOCOLATE RASPBERRY CRINKLE CANNA-COOKIES
Recipe Info
Yield: 24 cookies
Prep time: 20 minutes (plus chilling)
Bake time: 12 minutes
Difficulty: Intermediate
Infusion element: Decarboxylated cannabis flower or concentrate infused into butter
Terpene Pairing
Limonene and Caryophyllene. The bright, citrus-forward notes of Limonene heighten the tartness of the raspberry, while the peppery Caryophyllene depth anchors the dark cocoa for a complex, gourmet finish.
Dosage Information
Estimated dosage depends on the potency of your starting material. If using a flower with 20% THC, 1 gram contains 200mg. When infused into 1/2 cup of butter, and using 1/2 cup for this recipe, the entire batch contains 200mg. Each cookie will contain approximately 8.3mg of THC. Adjust according to your tolerance.
Ingredients List
1/2 cup unsalted canna-butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup freeze-dried raspberry powder
1/2 cup mini semi-sweet chocolate chips
1/2 cup powdered sugar (for rolling)
Decarboxylation Instructions
Preheat your oven to 240 degrees Fahrenheit. Break your cannabis flower into small, uniform pieces and spread them in a single layer on a parchment-lined baking sheet. Cover tightly with aluminum foil to preserve terpenes. Bake for 30 to 40 minutes. Remove from the oven and let cool completely while covered.
Infusion Instructions
In a double boiler over low heat, combine 1/2 cup unsalted butter with your decarboxylated cannabis. Maintain a temperature between 160 and 180 degrees Fahrenheit. Simmer for 2 to 3 hours, ensuring the water level in the bottom pot remains consistent. Strain through a fine-mesh sieve lined with cheesecloth. Do not squeeze the cheesecloth to avoid excess chlorophyll. Allow to solidify before use.
Preparation Instructions
* In a large bowl, cream together the softened canna-butter and granulated sugar until light and fluffy.
* Beat in the eggs one at a time, then stir in the vanilla extract.
* In a separate bowl, whisk together the flour, cocoa powder, raspberry powder, baking powder, and salt.
* Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
* Cover the dough and refrigerate for at least 2 hours, or overnight. This is essential for the dough to be scoopable and for the crinkle effect.
* Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
* Place the powdered sugar in a small bowl. Scoop rounded tablespoons of dough and roll into 1-inch balls.
* Roll each ball generously in the powdered sugar until heavily coated.
* Place balls 2 inches apart on the baking sheets.
* Bake for 10 to 12 minutes until the cookies have spread and the "crackle" pattern is prominent. The centers should still look slightly soft.
* Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chef Tips
For a more vibrant raspberry flavor and color, ensure your raspberry powder is fresh and finely ground. If you cannot find raspberry powder, you can pulverize freeze-dried raspberries in a blender or food processor. The heavy coating of powdered sugar is key; if the dough absorbs the sugar before baking, roll them a second time right before putting them in the oven.
Consume Responsibly.
Start Low, Go Slow.