Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
1 cup infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- ½ cupgranulated sugar
- ½ cuplight brown sugar — packed
- 2large eggs — room temperature
- 2 tspvanilla extract
- 2¼ cupsall-purpose flour
- 1 tspbaking soda
- 1 tspfine salt
- 2 cupsdark chocolate chips
- flaky salt — for finishing
Method
- 01
Melt the plain butter in a light-colored pan over medium heat and keep going until the milk solids turn nut-brown and it smells like toffee. Take it off the heat and let it cool until barely warm. Do not brown the infused butter — the heat is unnecessary and costs you potency.
8 min
- 02
Stir the infused butter into the cooled brown butter. It should be warm enough to combine, never hot.
- 03
Whisk in both sugars, then the eggs one at a time, then the vanilla. Beat until the mixture looks glossy rather than grainy — about two minutes.
- 04
Fold in the flour, baking soda and salt until barely combined, then the chocolate. Stop the moment the flour disappears.
- 05
Chill the dough for at least 30 minutes. This matters more than usual here: cold dough spreads less, which keeps the pieces even, which keeps the dose even.
30 min
- 06
Scoop into 24 equal balls. Weigh them if you have a scale — uneven cookies are uneven doses, and this is the single biggest source of a bad surprise.
- 07
Bake at 350 °F until the edges are set and the centers still look underdone.
350 °F · 11 min
- 08
Finish with flaky salt and cool on the tray for five minutes before moving them.
Built on
Standard creamed-butter drop cookie: 1 cup fat, 1 cup sugar split brown and white, 2 eggs, 2¼ cups flour, 1 tsp baking soda, 1 tsp salt.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / cookie
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups
Brown sugar shortbread
The classic one-two-three ratio: one part sugar, two parts butter, three parts flour. Almost half of it is butter, which makes it one of the most efficient carriers on the site.
16 fingers