I created the first infused recipe kit that sold in 2019 and this is a recipe from that kit.
Ingredients
½ cup Butter
2 tblsp milk
1 large Egg
1 tsp Vanilla extract
½ cup Tahini
½ cup Granulated sugar
⅔ cups Brown sugar
2 cups Chocolate chips
1 ¼ cup Flour ( All Purpose)
½ tsp Baking soda
½ tsp Baking powder
½ tsp Salt
3 infused chocolate Squares
2 tsp flaky salt or infused salt
Preparation
Preheat oven to 375 degrees
In a stand mixer with a glass bowl and a whisk or paddle (or a glass bowl with a hand mixer) add the room temp butter, vanilla, milk, egg, tahini, brown sugar and granulated sugar.
Turn the mixer on to Medium speed and combine all of the ingredients, scraping down the sides with a rubber spatula when necessary.
In a separate bowl combine all of your dry ingredients flour, regular salt, baking powder, baking soda and mix everything together with a dry spoon or whisk.
Turn the mixer back on (med. speed ) and slowly add in all of the contents of the “dry ingredients bowl” to the mixer.
Let the mixer blend everything together until there are no pockets of flour and everything is combined, then stop the mixer and remover the bowl.
Using a rubber spatula scrape the sides of the bowl and add in the 2 cups of chocolate chips and mix the dough until the chips are fully incorporated.
Fill a 2oz ice cream scoop with dough from the bowl, then level it out with the back of a knife before emptying the scoop on to a large baking sheet covered with a non-stick cooking spray or a parchment paper. Leave 1.5 - 2 inches between cookies. You may have to use 2 separate baking sheets.
Take the chocolate squares and cut it into quarters. Place one square on top of each cookie and press in a bit.
Once each cookie is topped with a chocolate square put the cookies in the oven to bake for 12 to 17 minutes, keeping an eye on the cookies after 12 mins until they are to the level of golden brown that you like.
Once the cookies are out of the oven, sprinkle a few flakes of flakey sea salt. Then use a flat, metal spatula and put the cookies on a baking rack to cool.
Tips
These cookies are delicious warm, but if you’d like to freeze them they’ll stay good for about 90 days.
About this dish……
I love these cookies. The tahini gives the cookies a chewy, blondie like texture and adds a hint of nuttiness. That paired with thesalt and the dark chocolate, these cookies are like a chocolately heaven in every bite.
Anyone who has made, or even tried edibles can tell you that dosing them is no easy task. Making sure that the cannabinoids are evenly distributed can be more difficult with some mixtures and recipes. Adding a pre-measured/pre-dosed product on top of the cookie dough guarantees that each cookie will have the intended dose and gives you the opportunity to eat the left over cookie dough or leave a portion of the batch un-infused. Making recipes this way can help take a lot of the recipe math and guess work out of making edibles and let you just have fun in the kitchen.