A Massachusetts chef invented the chocolate chip cookie 80 years ago around the same time the federal government outlawed cannabis. Highlighting this cruel cosmic irony, chocolate chip cookies and Ben & Jerry’s Half-Baked (chocolate chip cookie dough) ice cream hold down two of the top three spots on Complex’s 25 Greatest Stoner Snack Foods of All Time. Fight back against prohibition with this fully baked recipe for infused chocolate chip cookies made with Défoncé artisan chocolate.
Electric Mixer and Bowl
Non-Stick Baking Sheet
3 Cups of Flour
1/2 Cup of Granulated Sugar
3/4 Cup of Brown Sugar
3/4 Teaspoon of Kosher Salt
1 Teaspoon of Baking Powder
1/4 Teaspoon of Baking Soda
1 Cup of Unsalted Butter
1 Teaspoon of Vanilla Extract
3/4 Cup of Dark Chocolate Chips
1/6 to 1/3 of a Défoncé Dark Chocolate Bar
Pour the flour, baking soda, baking powder and salt into a medium-sized bowl, and whisk to combine the ingredients. On a cutting board, chop the Défoncé bar into small, chip-sized pieces. Use 1/6 of the bar for approximately 5mg of THC per cookie, 1/3 of the bar for approximately 10mg. Using the electric mixer at medium speed, whip the butter into one cohesive mass, or for about one minute, and then add the brown sugar, granulated sugar, vanilla extract and eggs and continue mixing until even. Using a spatula, scrape the sides of the mixing bowl, and then continue to mix at a lower speed while gradually adding the flour mixture. Finally, add the chopped Défoncé pieces and the dark chocolate chips and gently mix.
Take the cookie dough and divide it into six even-sized balls, and then pat them down into patties. (Alternatively, you can divide the dough into 12 even-sized balls for smaller cookies, though each cookie will have a lower amount of THC unless you increase the amount of infused chocolate.) Place the patties evenly spaced on a non-stick baking sheet (or a regular baking sheet lined with parchment paper) and chill for 30 minutes. After 20 minutes, turn on the oven and set the temperature to 375°F. Once the dough is properly chilled, place the sheet in the oven and bake for 18 to 24 minutes, or until golden brown.
Remove the baking sheet from the oven, and allow the cookies to cool for five minutes before moving them to a wire rack or plate to finish cooling. Enjoy!