sandwichbags
Member
Whats up everybody! Its jIMMY SANDWICh a.k.a. sANDWICH BAGs and for my first post on the forum I'd like to share my favorite canna recipe with everyone - my mint chocolate cookies. Done right they will remind u of those ever scarce and dearly treasured Thin Mints the Girl Scouts make. The flavor of the cannabis is almost entirely masked by the mint. I'll try to explain as simple as possible for the sous chefs around here and leave room for your own take on it too so have fun with it.
YOU WILL NEED:
Dry Ingredients:
-2 1/4 cups of flower
-1/2 TEASPOON of salt
-1 TEASPOON of baking soda
-3/4 cup of sugar
-3/4 cup of PACKED brown sugar
-2/3 cup dry baking cocoa
-About 2 cups or 10 - 15 oz of Andes Baking Pieces/chopped Andes Mints, Nestle Tollhouse Chocolate Mint Morsels, or your own favorite chips/chunks or w/e
NOTE: Using Andes Mints will be your biggest varying factor in consistency. Around 4 oz. or 1/2 cup of Andes Mints and 1/2 - 2/3 of a bag (6-8 oz.) of chips per batch makes for a easier mix and more consistent taste/texture. Chopping Andes mints to dust is very easy to do and they have a low melting temperature. Try to get the pieces about the same size or bigger than a chocolate chip. I usually freeze them, then place in a sandwich bag and just bang on the counter a few times. If u must use an electronic hand mixer after adding them to the dough keep it on a lower speed.
Wet Ingredients:
2 extra large or jumbo size eggs (3 if they are smaller)
1 TABLESPOON of vanilla extract
2-3 TABLESPOONS of Creme De Menthe (or your favorite extract but the taste will be different)
1 cup of cannabutter, soft but NOT MELTED
Directions:
Preheat oven to 350. Mix flour, baking soda, cocoa and salt in a bowl. A colander can be used to sift dry ingredients and works proactively against lumpy dough. Just put it inside a bowl, pour in your ingredients and tap the sides or dance with it until everything falls through. : ) Butter, sugars, and extracts in a second bowl get mixed until creamy. Add eggs one at a time, blended until smooth. Add flour mixture about a 1/2 cup at a time, mixing in between. Finished dough should have a slightly airy texture, and just barely cling to utensils. Throw in your chips, mints, nuts or whatever and mix that well too. Freezer chilled cookie sheets go a long way to keep temperature consistent within the cookies and keep the bottoms from burning before they're done. Size is your own preference. You really cant get them too small (just keep an eye on them) but too big and they wont cook through the same (still up to you though). With properly prepared dough you should never have to "shape" or flatten your cookies (Its actually counter-productive here). Drop round balls of dough evenly apart on cookie sheet and place on center rack in oven. Check at nine minutes. They should have spread out some and have an even wrinkly look on top. If they are still slightly taller toward the center of the cookie than at the edge give it another minute to fall. Let sit two or three minutes on the cookie sheet to cool before removing them or they'll fall apart. Any more than a few minutes though and they might burn. Yields between 24-60 cookies depending on size.
ANOTHER NOTE: Do not put dry herbs in the recipe. They do not cook long enough to fully activate the cannabinoids. It will ruin the flavor also and no one likes chewing on weeds.
Good luck everybody and let me know if u like them. I'll try to throw up some pictures on my next batch, but no promise when that will be.
YOU WILL NEED:
Dry Ingredients:
-2 1/4 cups of flower
-1/2 TEASPOON of salt
-1 TEASPOON of baking soda
-3/4 cup of sugar
-3/4 cup of PACKED brown sugar
-2/3 cup dry baking cocoa
-About 2 cups or 10 - 15 oz of Andes Baking Pieces/chopped Andes Mints, Nestle Tollhouse Chocolate Mint Morsels, or your own favorite chips/chunks or w/e
NOTE: Using Andes Mints will be your biggest varying factor in consistency. Around 4 oz. or 1/2 cup of Andes Mints and 1/2 - 2/3 of a bag (6-8 oz.) of chips per batch makes for a easier mix and more consistent taste/texture. Chopping Andes mints to dust is very easy to do and they have a low melting temperature. Try to get the pieces about the same size or bigger than a chocolate chip. I usually freeze them, then place in a sandwich bag and just bang on the counter a few times. If u must use an electronic hand mixer after adding them to the dough keep it on a lower speed.
Wet Ingredients:
2 extra large or jumbo size eggs (3 if they are smaller)
1 TABLESPOON of vanilla extract
2-3 TABLESPOONS of Creme De Menthe (or your favorite extract but the taste will be different)
1 cup of cannabutter, soft but NOT MELTED
Directions:
Preheat oven to 350. Mix flour, baking soda, cocoa and salt in a bowl. A colander can be used to sift dry ingredients and works proactively against lumpy dough. Just put it inside a bowl, pour in your ingredients and tap the sides or dance with it until everything falls through. : ) Butter, sugars, and extracts in a second bowl get mixed until creamy. Add eggs one at a time, blended until smooth. Add flour mixture about a 1/2 cup at a time, mixing in between. Finished dough should have a slightly airy texture, and just barely cling to utensils. Throw in your chips, mints, nuts or whatever and mix that well too. Freezer chilled cookie sheets go a long way to keep temperature consistent within the cookies and keep the bottoms from burning before they're done. Size is your own preference. You really cant get them too small (just keep an eye on them) but too big and they wont cook through the same (still up to you though). With properly prepared dough you should never have to "shape" or flatten your cookies (Its actually counter-productive here). Drop round balls of dough evenly apart on cookie sheet and place on center rack in oven. Check at nine minutes. They should have spread out some and have an even wrinkly look on top. If they are still slightly taller toward the center of the cookie than at the edge give it another minute to fall. Let sit two or three minutes on the cookie sheet to cool before removing them or they'll fall apart. Any more than a few minutes though and they might burn. Yields between 24-60 cookies depending on size.
ANOTHER NOTE: Do not put dry herbs in the recipe. They do not cook long enough to fully activate the cannabinoids. It will ruin the flavor also and no one likes chewing on weeds.
Good luck everybody and let me know if u like them. I'll try to throw up some pictures on my next batch, but no promise when that will be.
