Okay, so, I tried making weed cookies. Here’s how it went down.
First things first: Decarboxylation. This is KEY. You gotta activate that THC, ya know? I spread about an ounce of decent bud on a baking sheet, broke it up a bit, and baked it at 240°F (115°C) for like, 45 minutes. My house reeked, fair warning. Make sure you got ventilation, or understanding neighbors.
Next up: Infused butter. This is where the magic happens. I melted a cup of unsalted butter in a saucepan on low heat. Once it was all liquid-y, I added the decarbed weed. Stirred it around a bit, making sure everything was coated in butter. Then I let that simmer on the lowest possible heat for about 2-3 hours. Stirred it every 20 minutes or so. The butter turned a kinda gross green color, but that’s how you know it’s working.
Strain that butter! Get yourself some cheesecloth (or a fine-mesh sieve lined with coffee filters, if you’re cheap like me). Pour the butter through the cheesecloth into a bowl. Squeeze out all the extra butter from the leftover weed. That stuff is potent! Throw away the strained weed, you don’t need it anymore.
Now for the cookie dough. I used a pretty standard chocolate chip cookie recipe. Nothing fancy. Creamed together 1/2 cup (one stick) of the infused butter (make sure it’s cooled and semi-solid) with 1/2 cup of regular unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar. Beat that until it was light and fluffy. Then I added 2 eggs and a teaspoon of vanilla extract. Mixed it all up.
Dry ingredients time: In a separate bowl, I whisked together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually added the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Then I stirred in about 2 cups of chocolate chips.
Chill out. Wrapped the dough in plastic wrap and chilled it in the fridge for at least 30 minutes. This helps prevent the cookies from spreading too thin.
Baking time! Preheat your oven to 375°F (190°C). Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still a little soft.
Cool ’em down. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
The result? They tasted like…chocolate chip cookies. But with a hint of weed flavor. Definitely not overpowering. And they were POTENT. Seriously, start with a small piece and wait at least an hour before eating more. Trust me on this one.
Important notes:
- Dosage is tricky! It’s impossible to know exactly how much THC is in each cookie. Be careful and start small.
- Store the cookies in an airtight container in the fridge.
- Keep them away from kids and pets! Seriously, label them clearly.
