Cooking with The Chronic

Heavenly Hybrid said:
overnight will give you the best results.
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I did that but I got inconsistent results in terms of cookie stretch. Of course the dough warms up while I'm doling it out on the sheets so there's that. I've read everything from more flower to swapping baking soda for baking powder to lower baking temps.
 
InTheShed said:
I did that but I got inconsistent results in terms of cookie stretch. Of course the dough warms up while I'm doling it out on the sheets so there's that. I've read everything from more flower to swapping baking soda for baking powder to lower baking temps.
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Dish them out and stick them back in the fridge for another hour before final bake. There’s lots of tips, just like for growing ;) you can also cut back on the butter. I assume you’re doing the same amount of butter as called for in the recipe? Butter at room temperature? Go easy on combining the butter and sugar, to not over whip. But all in all, I’m betting more flour is going to help you. Anywhere from 1/4 to 1/2 cup extra. Good luck Shed, I know you’ll work it out! :thumb:
 
Thanks double H. I'm not sure I have room in the fridge for 42 cookie balls but if I can clear off a shelf that might do the trick!

The butter is melted in the microwave as it's been in the fridge after infusing and it doesn't soften at room temps in my kitchen now. After I mixed it I put it the fridge over night and made them the following evening. I can't cut back on the butter because that's where all the cannabinoids are, unless I start with less butter into the MB machine. Oh, and I doubt I over whip...it's just me and a hand whisk!
 
Hey shed, the wife got xmas cookie this year and they were all individually frozen chocolate chip cookies... like little scoops. You could try doing up some like that and freeze them, then Cook them. What temps and how long are you using?
 
I'm at 375º for around 10 minutes depending on where they are in the oven. That's the temp from the back of the Nestles chocolate chip bag.
 
InTheShed said:
I'm at 375º for around 10 minutes depending on where they are in the oven. That's the temp from the back of the Nestles chocolate chip bag.
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That's what's I was using for the frozen ones, you might want to lower to 350, and test a 9 min run
 
I usually just go by how done they look!
 
InTheShed said:
Question for @Cannasavvy or any experienced baker here:
My canna-chocolate chip cookies tend to spread too wide and get thin, even when I refrigerate the dough over night. Should I add more flour or bake at a lower temperature to help them maintain a cookie shape? Or use parchment paper (I just use a cookie sheet now)?

Or are there cookie mold pans like muffin pans?

The often get broken before the assisted living place can give them to my dad, and he no longer understands pieces of cookies so he doesn't get the full dose I've carefully calculated per cookie!

:thanks:
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Definitely recommend the parchment paper. Your temp could be low, your flour could be high, eggs could be low, sugar could be high, fat could be high. Are you high altitude?
I really need to see the whole ingredient list to say.
 
InTheShed said:
Thanks double H. I'm not sure I have room in the fridge for 42 cookie balls but if I can clear off a shelf that might do the trick!

The butter is melted in the microwave as it's been in the fridge after infusing and it doesn't soften at room temps in my kitchen now. After I mixed it I put it the fridge over night and made them the following evening. I can't cut back on the butter because that's where all the cannabinoids are, unless I start with less butter into the MB machine. Oh, and I doubt I over whip...it's just me and a hand whisk!
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Ahh, melted butter is likely your culprit. It behaves differently in cookie batter. You can beat it to soften it, can also be therapeutic, use a rolling pin or meat mallet, place in heavy duty zip lock, whale away. Good luck.
 
Itibitiguy said:
Hey shed, the wife got xmas cookie this year and they were all individually frozen chocolate chip cookies... like little scoops. You could try doing up some like that and freeze them, then Cook them. What temps and how long are you using?
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This works great. Freeze separated on cookie sheets, then bag.
 
Thanks CS! I'm about as close to sea level as I can get without getting flooded by a tsunami!

Right from the toll house bag:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
375º until they look done.

Cannasavvy said:
Ahh, melted butter is likely your culprit. It behaves differently in cookie batter. You can beat it to soften it, can also be therapeutic, use a rolling pin or meat mallet, place in heavy duty zip lock, whale away. Good luck.
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My butter is melted during infusion in the Magical Butter machine and then stored in the fridge until I use it. The canna oil settles out as it cools so it needs to be melted again to stir it before it gets blended with the rest of the ingredients.

Cannasavvy said:
This works great. Freeze separated on cookie sheets, then bag.
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You have way more room in your fridge than I do!
 
I freeze my canna butter in ice cube trays or small silicone molds for dosing purposes. One square equals one tablespoon in a certain mold so i just pull out the number of squares i need and all squares should dose equally. This avoids the remelt. It should not be melted when you add it to the dough, even though it wS previously melted. make sense?
 
Makes perfect sense, though each batch of dough is weighed and then divided by 42 to determine the weight of each mound of dough. How do I deal with the fact that the butter and the cannabinoids separate during the cooling process?

Is there a cookie mold sheet to keep them from spreading?
 
that's why I cool mine in small molds so each mold is a microcosm and even though separation occurs within each mold it's not enough overall to affect the entire batch.
 
Cannasavvy said:
that's why I cool mine in small molds so each mold is a microcosm and even though separation occurs within each mold it's not enough overall to affect the entire batch.
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As long as its well mixed and evenly poured.
 
Cannasavvy said:
that's why I cool mine in small molds so each mold is a microcosm and even though separation occurs within each mold it's not enough overall to affect the entire batch.
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Nice tip! :thumb: Thanks cannasavy! Would be great for quick use too, like buttering toast, etc.
 
I understand, but when am I supposed to make the dough? I have melted butter that I put in the fridge and when it comes out it's separated and needs to be melted again to stir. If I cool it it separates again. There is no way I have the time to stand there stirring the butter the entire time it's cooling to prevent separation!

Besides non-melted butter, is there another option?
 
InTheShed said:
I understand, but when am I supposed to make the dough? I have melted butter that I put in the fridge and when it comes out it's separated and needs to be melted again to stir. If I cool it it separates again. There is no way I have the time to stand there stirring the butter the entire time it's cooling to prevent separation!

Besides non-melted butter, is there another option?
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Combine small mold size with freezer or refrigerator cooling and see if that works.
You can weigh the butter rather than try to measure it in a cup as well.
 
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