Chocolate Raspberry Truffle Cookies
This post is a little behind schedule. Okay, it's a lot behind schedule. Life, am I right? If anything, I think the last several weeks called for something a little more potent than your everyday chocolate chip cookie. I actually made these cookies a few weeks ago, and they were magical. MAGICAL. They did not taste like pot cookies, and this batch was particularly effective. Beyond that, they are chocolate on chocolate on chocolate. If the words "too much chocolate" crossed your mind just now, leave. Get out. This just won't work between us.
You may hit a snag in trying to procure the chocolate bar I used(one of our three chocolates) because mine was one from way back when Washington State only allowed medical marijuana dispensaries(oh what a time to be alive). Any chocolate will work, whether or not it's infused. If you use regular chocolate your cookies will just be less strong. In my world, that's just an excuse to eat more cookies, as if I need an excuse to stuff my face.
Let's get down to it, because the best part of this recipe is arguably the part where we eat them.
Chocolate Raspberry Truffle Cookies
1 Cup cannibutter, melted
1/2 Cup granulated sugar
1 Cup brown sugar
2 eggs
2 tsp vanilla extract
2 1/4 Cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 bar of cannabis infused chocolate, chopped
1 cup milk chocolate chips
First things first, you'll need to melt your butter. I went above and beyond and melted my butter twice, since the first batch ended up on the inner walls of the microwave. Covering your butter with plastic wrap before melting it is 100% recommended. Unless you're feeling lucky.
Pour your melted cannibutter in a large mixing bowl and let it rest to cool slightly. This is a perfect opportunity to bake and bake: load up a bowl, smoke it down, and by now your butter is cool enough to work with. Go ahead and add your sugars, stirring until the mixture looks thick and creamy. Next, you'll add your eggs and vanilla, mixing thoroughly after each addition.
In another bowl(not the kind you smoke from), mix together the remaining dry ingredients. Then add the dry ingredients to the butter mixture, stirring until everything is mixed well and smooth. Fold the infused chocolate and milk chocolate chips into the dough. Absolutely DO NOT refrain from eating the chocolate as you put it in. You're a growing person, you deserve a snack.
Cover your gloriously tasty dough and place it in the fridge. While you may be whining about waiting to eat your delicious cookies, you could be loading another bowl to smoke. Get to it.
Once your bowl is empty, your eyes are almost closed, and you're ready for another snack, your dough should be ready to bake.
Use a dough scoop to make 1 inch balls of dough. Place them two inches apart on a cookie sheet and bake for 8-10 minutes at 375 degrees. Remove from pan to a cooling rack, and try to let them cool before scarfing them down. Start with one cookie as a serving and wait at least an hour before eating another. Bake responsibly!
XOXO
Morgan and Mary Jane
You may hit a snag in trying to procure the chocolate bar I used(one of our three chocolates) because mine was one from way back when Washington State only allowed medical marijuana dispensaries(oh what a time to be alive). Any chocolate will work, whether or not it's infused. If you use regular chocolate your cookies will just be less strong. In my world, that's just an excuse to eat more cookies, as if I need an excuse to stuff my face.
 |
| Sometimes 2-year-old chocolate is just what you need |
Let's get down to it, because the best part of this recipe is arguably the part where we eat them.
 |
| Is this artsy enough? A real stoner wouldn't care.... |
1 Cup cannibutter, melted
1/2 Cup granulated sugar
1 Cup brown sugar
2 eggs
2 tsp vanilla extract
2 1/4 Cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 bar of cannabis infused chocolate, chopped
1 cup milk chocolate chips
First things first, you'll need to melt your butter. I went above and beyond and melted my butter twice, since the first batch ended up on the inner walls of the microwave. Covering your butter with plastic wrap before melting it is 100% recommended. Unless you're feeling lucky.
 |
| The aftermath...don't be me. |
 |
| Cannibutter for mommy. Regular butter because mommy can't have something without sharing. |
 |
| Laziness: Mixing by hand so you don't have to wash the KitchenAid |
Cover your gloriously tasty dough and place it in the fridge. While you may be whining about waiting to eat your delicious cookies, you could be loading another bowl to smoke. Get to it.
Once your bowl is empty, your eyes are almost closed, and you're ready for another snack, your dough should be ready to bake.
Use a dough scoop to make 1 inch balls of dough. Place them two inches apart on a cookie sheet and bake for 8-10 minutes at 375 degrees. Remove from pan to a cooling rack, and try to let them cool before scarfing them down. Start with one cookie as a serving and wait at least an hour before eating another. Bake responsibly!
XOXO
Morgan and Mary Jane
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