Toffee is far more a better cookie than the regular gingerbread or shortbread you get during the holiday. Just a bite of this tasty butterscotch and you’ll put it number one on your baking schedule throughout the break. This medicated recipe gets it great taste from a combination of nut—walnuts or pecans—and a toffee chip-chocolate bar.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons cannabis-infused butter
- 3/4 cup brown sugar preferable dark
- 1/2 cup sugar granulated
- 1 egg large
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- 3/4 cup toffee chips
- 3/4 cup walnuts or pecans chopped, optional
- Preheat oven to 350 degrees F. Grease 2 large baking sheets with vegetable shortening, or alternately line them with parchment paper.
- In a small bowl, mix together flour, baking soda, baking powder, and salt until well combined. Set aside.
- With an electric mixer fitted with the paddle attachment cream together the canna-butter, kief or ground hash, and brown and granulated sugars until well incorporated.
- Add the egg, and vanilla, and mix until just combined.
- Slowly mix in the dry ingredients and stir just until combined.
- Stir in the chocolate and toffee chips and nuts, if using.
- Scoop out about 2 tablespoons dough and press gently to form a flattened cookie. Repeat with remaining dough, placing cookies about 2 inches apart on the prepared baking sheet.
- Bake for about 15 minutes or until lightly browned. Let set for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature. Baked cookies will stay fresh for about 4 days in an airtight container.