Ingredients

Two parts: cannabutter (with decarb) + cookie dough. Tick what you have. Toggle units. Scale yield.

Part 1 — Decarb & Cannabutter

• Cannabis flower

  Loosely ground; potency set below
• Unsalted butter (for infusion)

  Or coconut oil
• Water

  Helps control temp; discard later
• Cheesecloth & fine strainer

  For clean butter
  —
• Jar or container

  To chill and store
  —

Part 2 — Cookie Dough

• Cannabutter, softened

  From Part 1 (weigh it for dosing)
• Unsalted butter, softened

  Balances potency and texture
• Brown sugar, packed

  Light or dark
• Granulated sugar

  For crisp edges
• Large egg

  Room temp
• Egg yolk

  Extra chew
• Vanilla extract

  Real or paste
• All-purpose flour

  Measure 281 g for accuracy
• Baking soda

  Leavening
• Kosher salt

  Reduce to 1/2 tsp if salted butter
• Chocolate chips or chunks

  Semisweet or mix
• Flaky sea salt (optional)

  For finishing

Cooking Steps

1. Decarb the flower

   Preheat oven to 240°F / 115°C. Lightly break up cannabis (avoid fine powder). Spread on a parchment-lined tray and cover loosely with foil. Bake 30–40 minutes, stirring once halfway, until dry and lightly golden.

   Tip: Use an oven thermometer for accuracy. Good decarb improves potency.

   

   Mark step as done

2. Infuse the butter

   In a small pot, melt butter with water. Add decarbed cannabis and keep at 160–180°F / 71–82°C for 2–3 hours, stirring occasionally. Do not boil.

   Tip: A probe thermometer helps stay in range; water buffers temperature and will be discarded.
   Mark step as done

3. Strain & separate

   Strain through cheesecloth into a jar. Cool, then chill until butter solidifies. Lift off the butter, discard water, and pat dry. Weigh the cannabutter so you know grams available.

   Tip: Gentle squeezing is fine; over-squeezing can bring plant solids into the butter.
   Mark step as done

4. Heat oven & prep pans

   Set oven to 350°F / 175°C. Line 2 sheet pans with parchment. Let cannabutter and butter soften.

   Mark step as done

5. Cream butter and sugars

   Beat cannabutter + regular butter with brown and white sugars until light and fluffy, 2–3 minutes. Scrape bowl. Beat in egg, yolk, and vanilla until smooth.

   Tip: Under-creaming = dense cookies; over-creaming = excessive spread. Aim for light but not airy.
   Mark step as done

6. Add dry ingredients

   Whisk flour, baking soda, and salt. Add to bowl and mix on low just until combined. Fold in chocolate chips.

   Mark step as done

7. Chill, scoop, and bake

   Chill dough 20–30 minutes. Scoop ~2 tbsp portions (about 40 g) spaced 2 inches apart. Bake 10–12 minutes until edges set and middles puff but look slightly underdone.

   

   Mark step as done

8. Finish & cool

   Tap tray once for crinkles. Sprinkle flaky salt if using. Cool 10 minutes on tray, then move to a rack. Enjoy responsibly.

   Mark step as done

Potency Calculator

Adjust these to estimate THC per cookie. This is an estimate—actual potency varies.

Nutrition Facts (approx. per cookie)

Recipe Variations

Storage & Leftovers

• Room temp: 2–3 days in an airtight, clearly labeled container.
• Fridge: 1 week; bring to room temp before serving.
• Freeze: Portion dough balls and freeze up to 3 months. Bake from frozen +2 minutes.