Chocolate Espresso Cookies


Cooking spray, for greasing the baking sheets
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking soda
1⁄4 teaspoon salt (kosher or sea)
1⁄2 cup (1 stick) unsalted butter, softened
1⁄2 cup (8 tablespoons) cannabutter, softened
1 cup granulated sugar
1⁄2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup bittersweet chocolate chips
2/3 cup white chocolate chips


  1. Preheat the oven to 340°F. Spray 2 baking sheets with cooking spray and set them aside.
  2. In a medium bowl, whisk together the flour, cocoa and espresso powders, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer or a wooden spoon in a large bowl), combine the unsalted butter, cannabutter, granulated sugar, and brown sugar. Beat on medium speed until fluffy.
  4. Reduce the speed to low and add the eggs and vanilla. Beat until well mixed, about 1 minute.
  5. Add the flour mixture and mix until just combined. Stir in the bittersweet and white chocolate chips.
  6. Drop the dough by heaping tablespoons onto the prepared baking sheets, about 2 inches apart.
  7. Bake until the cookies are set and no longer shiny, 7 to 9 minutes.
  8. Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.
  9. Repeat with the remaining dough, cooling the baking sheets between batches.
  10. Store cookies in an airtight container.

Thanks goes to the Stoners Cook Book


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