It’s National Chocolate Chip Cookie Day. We can thank Ruth Graves Wakefield—proprietress of the Tollhouse Inn in Whitman, Massachusetts—for the gift of chocolate chip cookies. Apparently, back in 1937, she was baking a batch of chocolate cookies and ran out of Baker’s chocolate. She decided to substitute semi-sweet chocolate chips and the Tollhouse chocolate chip cookie we all know and love was born.
Our culinary wizards were thrilled when we asked them to create a recipe for a magically delicious, canna-infused chocolate chip cookie. They did a mashup of the best cookie recipes from Bon Appétit and The New York Times, using the base of one and the technique of the other to produce a chewy, crunchy, mouthwatering homage to Mrs. Wakefield’s original. The brown butter adds depth and rich nuttiness that your mouth will die for.
“The brown butter and the bittersweet chocolate give this cookie a delicious depth of flavor. You get a great crunch from the crinkles while the center remains chewy. It’s the ultimate cookie experience.” – Ian
- Large, heavy saucepan
- Heatproof rubber spatula
- Large mixing bowl
- 2 cookie sheets
- Airtight container for storage
- 1½ CUPS all-purpose flour
- 1¼ TSP kosher salt
- ¾ TSP baking soda
- ½ CUP unsalted butter (for browning) + 2 TBSP unsalted butter
- 2 TBSP cannabutter
- 1 CUP packed dark brown sugar
- ¼ CUP granulated sugar
- 1 large egg
- 2 large egg yolks
- 2 TSP vanilla extract
- 6 OZ bittersweet chocolate (60%–70%), coarsely chopped, or semisweet chocolate chips
Makes: 10 cookies, approximately 9-10mg THC per cookie
- Preheat oven to 350°, positioning oven racks in upper and lower thirds of the oven.
- Whisk flour, salt, and baking soda in a small bowl. Set aside.
- Cook ½ CUP (1 stick) butter in a large saucepan over medium heat, swirling often and scraping the bottom of the pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes.
- Transfer butter to a large bowl and let cool 1 minute.
- Add the remaining 2 TBSP unsalted butter + 2 TBSP cannabutter to the brown butter. It should start to melt but not foam and sizzle, so test with a small piece before adding the rest.
- Once all the butter is melted, add brown and granulated sugars and whisk, breaking up any clumps, until sugar is fully incorporated and no lumps remain.
- Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth (about 30 seconds). Whisk in vanilla.
- Using a rubber spatula, fold the dry ingredients into the butter mixture until no dry spots remain.
- Fold in chocolate. The dough will be soft but should hold its shape once scooped. If it slumps or oozes after being scooped, return the dough to your bowl and continue to stir a bit longer, then let it rest 5–10 minutes until scoops hold their shape as the flour hydrates.
- Form the dough into 3 1/2-ounce balls (a heaping 1/3 CUP each). If you prefer smaller, less potent cookies, you can reduce the size of your dough balls as desired.
- Place 4 balls an equal distance apart on a greased cookie sheet and transfer to the freezer to chill for 15 minutes before baking. If you have two cookie sheets, you’ll want to put the second batch in the freezer to chill while the first sheet is baking in the oven.
- Place the chilled baking sheet in the oven and bake for 10 minutes until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack so the edges of the cookies set and the inside falls back down. Don’t be scared. Just bang the pan down. Do it with glee to make the center fall.
- Bake for 2 to 3 more minutes until the cookies puff up again. Then lift and drop your pan a second time so that the centers fall. Repeat a few more times, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and still somewhat soft.
- Transfer the baking sheet to a wire rack. Sprinkle cookies with Maldon salt (optional) and let cool before removing from the pan.
- Repeat with the remaining cookie dough, placing the second chilled sheet of cookies in the oven, and repeating the process above. If you’re using only one cookie sheet, you’ll need to wait until the pan is cooled before greasing it, chilling the next four balls of dough in the freezer for 15 minutes, and repeating the baking process above.
- Cookies can be made 3 days ahead. Store airtight at room temperature.
- Nom nom nom. Me want cookies!