DOUBLE CHOCOLATE CANNA-BLOSSOM COOKIES WITH CANDY KISSES
Recipe Info
Yield: 24 cookies
Prep time: 20 minutes
Bake time: 10 minutes
Difficulty: Beginner
Infusion element: Decarboxylated cannabis flower or concentrate infused into butter
Terpene Pairing
Humulene and Myrcene. The earthy and woody notes of Humulene enhance the deep, roasted qualities of dark cocoa, while Myrcene provides a smooth, herbal richness that grounds the sweetness of the milk chocolate confectionery center.
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
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling)
24 milk chocolate candy kisses, unwrapped
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
* Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
* In a large bowl, cream together the softened canna-butter and 3/4 cup granulated sugar until light and fluffy.
* Beat in the egg and vanilla extract until well combined.
* In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
* Gradually add the dry ingredients to the butter mixture, stirring until a cohesive dough forms.
* Shape the dough into 1-inch balls.
* Place the remaining 1/4 cup sugar in a small bowl. Roll each ball in the sugar to coat thoroughly.
* Place the balls 2 inches apart on the prepared baking sheets.
* Bake for 8 to 10 minutes or until the edges are set. The cookies will still look slightly soft.
* Immediately upon removing from the oven, press one chocolate kiss into the center of each cookie. The edges of the cookie should crack slightly.
* Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack.
Chef Tips
To prevent the chocolate kisses from melting completely and losing their shape, place the unwrapped candies in the freezer for 20 minutes before baking the cookies. Press them into the warm cookies as soon as they come out of the oven for a perfect seal without total liquefaction.
Consume Responsibly.
Start Low, Go Slow.