
Prep Time 15 minutes
Cook Time 8-10 minutes
Servings 48-52 cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pink Himalayan salt
- 1/2 cup Cannabis infused butter
- 1/2 cup Crisco Golden shortening
- 1 cup brown sugar packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 10 ounce package chocolate chips
Instructions
-
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
-
In a large bowl, beat together butter and shortening until combined.
-
Add the sugars, and beat together for 4-5 minutes on high, until well combined.
-
Add eggs, one at a time, add vanilla and until well mixed.
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Mix in flour until just combined.
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Add chocolate chips, and mix on low.
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At this point you can refrigerate the dough to make it a little stiffer or freeze the dough (to use for another day). I have had good luck without this step, because I’m impatient…
-
Preheat oven to 375, and line 2 baking sheets with parchment paper.
-
Drop dough onto pan with a tablespoon and gently shape cookies.
-
Bake for about 8-10 minutes, or until very lightly browned at the edges.
- Remove from oven, and let cool on baking sheet or cookie rack.
- I use these cookies to help me sleep, I eat one and I am ready for bed in half an hour and sleep through the night like a tired puppy dog.
- So not recommended if you want to party 🎈.
Timely recipe, young lady!
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Miss Donna, I’ve been gone for what feels like FOREVER, I come back, and here I find you baking POT cookies. Lol! Well, you just go with your bad self!
Anyway, I’m back home in the blogosphere if you wanna give me a yell. Would love to hear from you. I missed you, girl!
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Great to hear from you! Hope all is well with you, all great here! Keep in touch!
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