Infused Salted Butter and Chocolate Chunk Shortbread
The salted top, sugared rim and nicely distributed chocolate makes this best-ever chocolate chip cookie a true standout. Use a cannabutter infused with a strain known to achieve your desired effect.
½ cup plus 2 tablespoons salted butter, cut into ½-inch pieces
½ cup cannabutter*
½ cup sugar ¼ cup light brown sugar, packed
1 teaspoon vanilla extract
2¼ cups flour
6 ounces semisweet or bittersweet dark chocolate, chopped
1 large egg, beaten
Demerara or other large-grain sugar, as needed
Flaky sea salt, as needed
In a large bowl, beat butters, sugar, brown sugar and vanilla on medium-high speed until light and fluffy, about 3 to 5 minutes.
Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and shape into 1¾-inch to 2-inch logs. Chill until firm, about 2 hours.
Heat oven to 350 F. Brush logs with the beaten egg. Roll them in demerara sugar and slice into ⅓-inch thick rounds. Arrange rounds 1-inch apart on greased baking sheets, or baking sheets lined with parchment or silicone mats.
Sprinkle tops with sea salt. Bake cookies until edges are just beginning to brown, 12 to 15 minutes. Makes 3 dozen cookies, about 10 mg THC each using a 20 percent THC strain.
Adapted from “Dining In: Highly Cookable Recipes” by Alison Roman (Clarkson Potter, 2017).
*The 420 Chef Jeff Danzer’s cannabutter recipe can be found at kitchentoke.com/cannabutter.