Crunchy Chocolate Chip Cookies

By Keith

The key to this recipe is the butter. You MUST use butter for the proper texture and taste. These turn out very crispy, so if you like softer cookies, you could use a veggie oil instead, but the recipe is for “Crispy” cookies, so stick with butter if you want them crispy.

Ingredients:

1 3/4 cup sifted flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted canna butter, room temperature

1/2 cup light brown sugar

1/2 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 large egg

1 1/3 cup semi-sweet chocolate chips

1/2 cup chopped nuts…your choice!

Directions:

Preheat oven to 350° F and line cookie sheets with parchment paper.

In a medium bowl sift together flour, baking powder, baking soda and salt. Set aside.

In a large bowl beat canna butter and both sugars with an electric mixer. Add the egg and vanilla and continue to beat until creamy. Add the flour mixture and mix until incorporated. Stir in chocolate chips.

Drop by teaspoons onto lined cookie sheets and bake for 12-15 minutes or until the edges start to brown. The baking powder prevents the cookies from browning too quickly allowing them to bake longer and become crunchier without burning.

Cool on a cooling rack and enjoy! But, don’t overdo it!

Eat 1/2-1 whole cookie and give it a couple hours before consuming more even though they are DELISH!

Warning: Medical cannabis consumption can be unpredictable. Always start with a quarter serving and give it time. Effects can take up to an hour, and sometimes longer. If you have ANY doubts, you should contact a cannabis clinician about dosage.