Chad Recipe II

Back with another Recipe. Just a basic cookie.

 

Chocolate Chip Walnut Cookies.

 

What you’ll need.

  • One (1) cup of Chad’s weed butter at an eighth per stick strength. (You can also substitute coconut oil for butter for vegans.)
  • One (1) cup of white sugar
  • One (1) cup of packed brown sugar
  • Two (2) eggs. (Vegans can use four (4) tablespoons of cornstarch dissolved in four (4) tablespoons of water as a binding substitute.)
  • Two (2) teaspoons vanilla extract
  • Three (3) cups of all-purpose flour
  • One (1) teaspoon of baking soda dissolved in two (2) teaspoons of hot water
  • One half (½) teaspoon of salt
  • Two (2) cups of dark chocolate chips
  • One (1) cup of chopped of walnuts

 

Directions

 

  • Preheat your oven to 350 degree. This is the same for both dark and light baking pans. If solid, melt the cannabutter (or cannaoil) slowly in a stovetop saucepan.  
  • Mix the melted butter, white sugar, and brown sugar until a smooth creamy texture. Add vanilla extract and beat in eggs one at a time.
  • Dissolve baking soda in the two teaspoons of hot water and add to the batter along with the salt.
  • Stir in chocolate chips and nuts. Add in the flour, lightly grease your hands and continue to mix the batter when it gets too thick to stir.
  • Drop in large spoonfuls on a greased baking sheet or on a baking sheet lined with parchment paper. Press down with a fork to flatten. Bake for 12 minutes or until the edges are lightly browned. Transfer cookies to a cooling rack if you have one readily available and keep on baking if you have more batter.

Tip: Chad recommends baking on parchment paper. Cleanup is a breeze and will make transferring cookies to a cooling rack much easier.

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