It's no secret that these shortbread cookies from Alison Roman's hugely popular cookbook, Dining In, are delicious. Her recipe evolving the standard chocolate chip cookie into dense, salty, crunchy and gooey goodness has become a media sensation, popping up everywhere (including my Instagram feed). I've had them. You've had them. They're great, but what if we just elevated them?
Living in California, where marijuana is legal for both medicinal and recreational purposes, I'm very lucky I get to experiment how I medicate. I can drizzle oil on my sandwiches, pop a breath mint, or dunk a marshmellow in my morning coffee. However, I couldn't help but think, "If this cookie is so great on its own, a little cannabis couldn't hurt, right?"
For anyone who hasn't cooked with cannabis, know that it is a process. Weed is not oregano; you can't just grind it up and toss it in the dough (well, unless you love the taste of marijuana), it has to be infused into another ingredient. In order for this recipe to work, I used cannabis-infused butter and cannabis-infused sugar. Both my butter and sugar were homemade, using recipes from Sweet Mary Jane by Karin Lazarus, but you can find cannabis-infused recipes for butter and sugar easily online — or, if you happen to find some in a dispensary, go for it.
And of course, take caution. When I chill, I like to chill, so keep your tolerance in mind, adjust the cannabis ratios accordingly, and make sure you have some Netflix binge-watching planned.
- 1/2 cup & 2 tbsps. salted butter, cut into 1/2-inch pieces
- 1/2 cup cannabis-infused butter
- 1/4 cup granulated sugar
- 1/4 cup cannabis-infused sugar
- 1/4 cup (packed) light brown sugar
- 1 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 6 oz. semisweet dark chocolate, chopped
- 1 large egg, beaten to blend
- Demerara sugar (for rolling)
- Flaky sea salt
- In a large bowl, beat both butters, all sugars (except the demerara), and vanilla on a medium-high speed until light and fluffy, about three to five minutes.
- Using a spatula, scrape down sides of bowl. With the mixer on a low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
- Divide the dough in half, then place each half on a large piece of plastic wrap. Fold the plastic wrap over to cover dough, and shape into 1 3/4-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 1/3-inch thick rounds. Arrange rounds one inch apart on greased baking sheets, or baking sheets lined with parchment or silicone mats.
- Sprinkle the tops with sea salt. Bake cookies until edges are just beginning to brown, 12 to 15 minutes.
- Desserts, Cookies
- North American
- 24 Cookies