Ingredients: |
Ingredients: 1 cup + 2 tablespoons all-purpose flour
½ teaspoon baking soda (or 1/8 baking soda and 1/8 baking powder for more rise)
½ teaspoon salt
½ cup (1 stick) herb butter, softened (1 stick has approx 1/4 oz canna)
¼ cup + 2 tablespoons granulated sugar
¼ cup + 2 tablespoons brown sugar
1 teaspoon vanilla extract
1 large egg, room temp
1 cup Nestle Toll House semi-sweet chocolate chips
½ cup chopped nuts
|
Directions: |
Directions:Preheat oven to 375°
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy.
Add egg and beat well.
Beat in flour mixture.
Stir in chocolate chips and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes or until golden brown (better to underbake a bit). Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Slice & Bake Cookie Variation:
Shape prepared cookie dough into a 15” long log and wrap in wax paper and refrigerate for an hour or until firm (dough can be refrigerated for up to 1 week or in the freezer for up to 8 weeks.
Preheat oven to 375°.
Cut into ½” slices and place on ungreased baking sheets.
Bake for 8-10 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition info per cookie (assuming 30 cookies prepared from recipe):
Calories 110, Fat 7g (sat fat 3.5g), Cholesterol 15mg, Sodium 85mg, Carbohydrates 14g, Fiber 1g, Vitamin A 2%, Iron 2%, Sugars 10g, Protein 2g |
This recipe for Toll House Chocolate Chip Cannabis Cookies is from