“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”
Colorado’s exploding cannabis market has created growing pains for small businesses like Julie Berliner’s Sweet Grass Kitchen, with the 4/20 holiday easily surpassing sales for any other day including Christmas. “As of April 10th, Sweet Grass Kitchen began operating as a dual-use wholesale manufacturing facility.” Julie explains, “Since we began serving “http://www.swthe adult-use market, there has been a staggering increase in the demand for edibles.” Ms. Berliner believes the supply crunch is due to new recreational customers who are seeking healthier alternatives to ingesting cannabis, leading many to choose to eat pot-infused foods over smoking.
Her Chocolate Crinkle Cookie is an easy, fun recipe to make at home, just in case the shelves in your dispensary are bare after the 4/20 festivities! “While we don’t offer it on our current menu, it is on our vision board for menu expansion,” Julie explains, “when it comes to edibles, customers like to stick with what they know as staples — the Truffle Brownie is surely our most popular item.” This cookie is like a cross between a brownie and cookie, with a soft cake-like interior and crust of powdered sugar forming the crinkle design. Try this cookie anytime, since we all know 4:20 comes once a day!
Cannabis Chocolate Crinkle Cookie
Yield: about 60 2 1/2-inch cookies.
1 1/3 Cups (8 ounces) chopped bittersweet chocolate or chocolate chips
1/4 Cup unsalted butter
¼ Cup cannabutter
2/3 Cup sugar
3 Large eggs
2 Teaspoons vanilla
2 Teaspoons espresso powder (optional)
1/2 Teaspoon baking powder
1/4 Teaspoon salt
1 2/3 Cups all purpose flour
1 cup Powdered sugar to finish
Whisk, two spatulas, sauté pan or microwaveable bowl, two bowls (one for dry, one for wet), cookie sheets as needed and cooling rack.
1. Start by preheating the oven to 325°F. Add the chocolate and cannabutter in a small saucepan or microwave-safe bowl, and heat or microwave until the butter is melted. Remove it from the heat, and whisk until the chocolate melts into the butter for a cohesive mixture.
2. In a separate bowl, combine the sugar, eggs, vanilla and espresso powder. Mix until combined. Stir in the chocolate mixture and finish by adding the dry ingredients (baking powder, salt, and flour). Chill the dough for 2 to 3 hours, or overnight. The dough will be firm.
3. Put about a cup of confectioners’ sugar into a shallow bowl. Using a cookie scoop, or spoon; scoop out a level teaspoon-sized portion of dough. Drop the dough balls into the confectioners’ sugar as you go. Place only a few dough balls in the bowl at a time to avoid sticking together. After they are evenly covered, place prepared dough on a lightly greased or parchment lined baking sheet.
4. Bake the cookies oven for 10 to 12 minutes, rotate pans midway through the baking time. Your kitchen will have a sweet chocolate aroma, and the cookies will have spread twice the original size. Look for the distinctive crackled top. Remove the cookies from the oven, and allow them to cool on a wire rack and enjoy!
When consuming edibles, always start with a small amount to see how you feel and eat more for the desired euphoria. Obviously, your cannabutter will be different than that cannabutter used by Sweet Grass Kitchen, so start slow and eat only a small amount until you know how it will affect you.
“Start by preheating the oven to 325°F” …. then … “Chill the dough for 2 to 3 hours, or overnight. ”
recipe written by a stoner who may have burned the house down.
Great recipe otherwise, the cookies are delicious and no taste of weed.
I used bourbon vanilla and added a teaspoon of espresso coffee powder to the mix