I found a recipe for Nutella cookies, and with an ample portion of butter required, I thought they would make for great edibles. I tend to find the taste of canna-butter a bit undesirable, and it typically overpowers the other elements in food. The nutella works terrifically well with the taste of cannabutter, the two melding tenderly together in aftertaste.
The original recipe called for 1 tsp of vanilla but I increased to 2 1/2 tsp, as I did not have any hazelnut extract on hand, and from experience I realized every time I make a canna-cookie I wished I would have added more vanilla to mask the canna-butter's strong flavor.
The cookies have a light, crisp shell and a soft, delicate inner layer that is almost brownie-like. The canna-butter flavor is subtle, giving you the slightest hint that this is an edible.
Nutella Canna-Cookies
Yield: 24 Cookies
Ingredients
1 1/4 C all-purpose flour, leveled
1 tsp baking powder
1/2 tsp salt
2/3 C Dutch-process unsweetened cocoa powder
5 oz unsalted cannabutter, room temp
1/2 C sugar
1/2 C dark brown sugar
2 1/2 tsp vanilla
1/2 tsp hazelnut extract (I did not have on hand, omitted)
1/3 C Nutella
1/3 C milk
Preheat 325.
Whisk the flour, baking powder, salt and cocoa powder in a small bowl and set aside.
Using an electric mixer, cream together the cannabutter and sugars.
Beat in vanilla
Beat in Nutella
Alternately add the flour mixture and milk one-half at a time until just combined. Do not over mix.
Cover with plastic wrap and refrigerate 1 hour.
Take out from fridge and drop rounded tablespoons of batter onto an ungreased cookie sheet. Bake at 325 degrees for 11 minutes, or until the tops of the cookies start to crack and the outer ring of the cookie is well-done.
Let cool on baking sheets 5 min, then with a spatula transfer to a wire rack and let cool an additional 15 min. Enjoy!
The original recipe called for 1 tsp of vanilla but I increased to 2 1/2 tsp, as I did not have any hazelnut extract on hand, and from experience I realized every time I make a canna-cookie I wished I would have added more vanilla to mask the canna-butter's strong flavor.
The cookies have a light, crisp shell and a soft, delicate inner layer that is almost brownie-like. The canna-butter flavor is subtle, giving you the slightest hint that this is an edible.
Nutella Canna-Cookies
Yield: 24 Cookies
Ingredients
1 1/4 C all-purpose flour, leveled
1 tsp baking powder
1/2 tsp salt
2/3 C Dutch-process unsweetened cocoa powder
5 oz unsalted cannabutter, room temp
1/2 C sugar
1/2 C dark brown sugar
2 1/2 tsp vanilla
1/2 tsp hazelnut extract (I did not have on hand, omitted)
1/3 C Nutella
1/3 C milk
Preheat 325.
Whisk the flour, baking powder, salt and cocoa powder in a small bowl and set aside.
Using an electric mixer, cream together the cannabutter and sugars.
Beat in vanilla
Beat in Nutella
Alternately add the flour mixture and milk one-half at a time until just combined. Do not over mix.
Cover with plastic wrap and refrigerate 1 hour.
Take out from fridge and drop rounded tablespoons of batter onto an ungreased cookie sheet. Bake at 325 degrees for 11 minutes, or until the tops of the cookies start to crack and the outer ring of the cookie is well-done.
Let cool on baking sheets 5 min, then with a spatula transfer to a wire rack and let cool an additional 15 min. Enjoy!
