Cannabis Chocolate Chip Cookies

Are you here to bake the perfect cannabis-infused chocolate chip cookies? Cookies so good that this recipe stands on its own, whether or not you’re a cannabis fan?

Good. Because that’s exactly what we’re doing here today, and it’s so tasty.

There are a few basics to making the absolute best chocolate chip cookies, and we’re going to tell you what they all are in this post. Whether you’re on team chewy and soft or team crispy and buttery, you are going to fall for this recipe.

What You’ll Need

½ cup (1 stick) unsalted butter

½ cup (1 stick) cannabutter, room temperature

2 cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon sea salt

⅓ cup granulated sugar

1 cup dark brown sugar, packed

2 teaspoons vanilla extract

2 large eggs

1½ cups dark chocolate chips, disks, or wafers

optional: chopped pecans or walnuts

optional: 2 1.4-oz roughly chopped chocolate toffee bars or M&Ms instead or along with chips or wafers

optional: flaky sea salt


In a medium saucepan, cook unsalted butter only, stirring often, over medium heat, until it foams and eventually browns. The process should take 5 to 10 minutes.

Remove unsalted butter from heat and add in room temperature cannabutter. Stir to combine and melt together in a large mixing bowl. Set aside.

In a medium bowl mix flour, sea salt, and baking soda.

Cream together browned butter, cannabutter, brown sugar, and granulated sugar with an electric mixer on medium speed. Beat in eggs and vanilla on medium-high for about 1 minute, or until the color of the mixture appears lighter and it starts to thicken.

With mixer on low, beat in dry ingredients until just combined. Mix in chocolate chips and any other add-ins with a rubber spatula or wooden spoon. Dough will look very wet; allow it to rest for 30 minutes and get thicker. This time will let the flour absorb the moisture a little.

Preheat the oven to 375° and place a rack at the center. Line a baking sheet with parchment paper. When dough is set enough to work, make balls using a 1-oz. scoop, placing them about 3 inches apart on the baking sheet. Do not press them flat, they will spread out in the oven. If you’re using the salt, sprinkle them now.

Bake 9 to 11 minutes or until edges are firm and golden brown but centers are still soft. Let the cookies set and cool on the baking sheets for 15 minutes.

Transfer cookies off the sheets to cool. Bake remaining dough on fresh parchment.

You can make the dough up to a few days in advance and keep it in the refrigerator, but let it come to room temperature before working with it.

The Perfect Chocolate Chip Cookies—It’s Kind of Personal

I used to believe there were two kinds of people in the world: people who love crunchy chocolate chip cookies, and people who understand they should be chewy. And then I realized, I actually love them both ways and I needed a better recipe.

Since I demand a chocolate chip cookie that is chewy and gooey with a crispy edge, I have learned a lot about the world. Still, I know most people fall on one side or the other of this debate.

I’m not here to take sides. I’m here to help you get what you want in the kitchen.

Some people love cookies thick, soft, and chewy. Some people opt for crispy, thin, and crunchy cookies. It’s easy to identify your dream cookie, but can you achieve it in your oven right now?

The best possible news is that it’s not limited to a single recipe. You can tweak most recipes to make cookies chewier or crispier. This is how you make your cookies perfect every time, according to you:


Crispier, browner cookies often come from flours with more protein. All-purpose flour is high in protein, and whole-wheat flour and gluten-free flours are usually even more so. Heavier grain flours in particular, such as bean and legume flours, buckwheat flours, cornmeal, millet, nut flours and meals, and quinoa, are all higher in protein.

If chewy cookies are your goal, select lower protein content flours—or at least avoid high protein content flours. Cake flour helps make chewier cookies. So does adding a little cornstarch, because that’s one difference between cake flour and regular all-purpose flour.


Crispy cookies arise from fats with low melting temperatures that allow for more spreading in the oven. This increases the cooking surface area, and just gives you a crispier result.

When you bake with any type of butter, including cannabutter or vegan butter, start with room temperature butter, but do not melt it—unless the recipe specifically calls for that. This is because creaming sugar and softened (but not melted) butter creates air bubbles. The baking soda fills those air bubbles with carbon dioxide, resulting in lighter, crispier cookies.

On the other hand, if you want that chewy effect, it helps to melt the butter. Melting it and allowing it to congeal again can help achieve this consistency. Using fats with higher melting points can also prevent cookies from flattening and spreading, since fats like shortening don’t turn into liquids as easily.


This is probably intuitive to you, but white sugar produces crispier cookies than brown sugar and other sweeteners like honey. White sugar releases water as it bakes, while brown sugar retains more moisture during baking because it is more acidic than white sugar. If you want a crispier cookie, use all white sugar; for a moister, softer cookie use more brown sugar.


Eggs act as leavening agents, so eggless cookies are usually crispier and flatter. However, the whites lead to crunchier cookies and the fat-filled yolks actually make cookies chewy. Adding extra egg yolks makes for a softer, chewier cookie.

What does this mean for vegans? Common replacements for egg whites include aquafaba and agar-agar, and both produce crispy cookies. You can also replace eggs with other basic leavening methods such as baking powder and baking soda, so if you like chewier cookies, use these methods instead.


Whether you like chewy or crispy cookies, we recommend AirBake cookie sheets and other bakeware. They are often the difference between a cookie that is perfect and one that is too dark on the bottom. If you can’t control your oven completely—and that’s most of us—you need AirBake cookie sheets to even out those bottoms and stop them from burning.

Obviously, baking for a few minutes longer also produces crispier cookies. This is not just “burning” them, but letting the cookie melt and spread more, for thinner, crispier results.

If you like softer cookies, make them thicker and bigger to give them less chance to be thin and crispy in the baking process. Bake them at a higher temperature for a shorter time to prevent them from spreading and enable them to firm up quickly. Slightly underbaked cookies are the key to chewy, gooey softness, so you really end up taking them out when they’re quite soft in the middle and just starting to brown on the edges.

Final Thoughts on Cannabis Chocolate Chip Cookies

We hope you’re as excited about these as we are. They are seriously as good as anything out there, infused or not, including at the mall. You are going to love getting your cannabis this way.

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