Recipe: Salted Canna-Caramel Chocolate Chip Cookies
This recipe combines the classic favorites of salted caramel and chocolate chip cookies with a super-simple method for making edibles at home, resulting in one perfect cookie experience. We use our Relax Cannabis Caramel (available at retailers across Oregon) to lightly infuse these cookies with active cannabinoids and Linalool and Myrcene terpenes, beautifully complimenting the flavor of the chocolate and providing mellow cannabis effects to round out your night.
The recipe as described below will yield 10 cookies with a THC dose of 5mg each (with a little extra dough for non-infused cookies, handy for friends or family who don’t partake), but you can easily adjust the dose up or down by cutting larger or smaller chunks of caramel for each cookie. You can also replace a fraction of the butter called for with canna-butter to further enhance the dosage of each cookie - stay tuned to the blog for a procedure to make your own canna-butter at home, publishing soon!
Without further ado, here is the recipe to make your own Salted Canna-Caramel Chocolate Chip Cookies :)
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar, packed
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp hot water
1/4 tsp salt
1-1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 Periodic edibles Relax Cannabis Caramel, cut into 20 pieces
Course Sea Salt, for finishing
Pre-heat your oven to 300 degrees F *It is very important to ensure that your oven maintains accurate temperature to avoid boiling off the active compounds and terpenes in the caramel. Some ovens can vary by as much as 25 degrees from the chosen setting, so use a temperature probe to verify your oven temperature after pre-heating, and adjust the heat as needed to hold at 300 degrees before baking.
Cream together the butter, white sugar, and brown sugar with an electric mixer until smooth.
Add the egg to the creamed mixture and incorporate, then stir in the vanilla extract.
Dissolve the baking soda into the hot water and mix into batter, along with the fine salt.
Sift the flour into the batter and mix until just incorporated. Add the chocolate chips to finish the batter mixing steps.
Drop 10 spoonful-sized balls of dough onto a cookie sheet lined with parchment paper. Depending on your final cookie size, you will be left with enough residual dough for 4-6 additional non-infused cookies. This dough can be frozen for later use (bake at 325 degrees for 9-11 minutes)
Using the dosing guide on the back of your Periodic edibles Cannabis Caramel, press down on each marked dose line and in the middle of the caramel’s width with a knife to pre-score your caramel into 20 pieces (2.5mg THC each) before opening. Open the packaging and complete the cuts. If needed, the caramel can be refrigerated for 5 minutes to help complete the cuts more easily. (See below for dosing example image)
8. Press two pieces of caramel into the top side of each cookie dough ball, away from the edges - this will prevent the caramel from running onto the cookie sheet during baking.
9. Finish each dough ball with a light sprinkle of course sea salt.
10. Bake the cookies in your 300 degree F oven for 18-22 minutes, until lightly browned on the edges.
Allow the cookies to set and cool thoroughly before serving.
Just like that, you’re ready to enjoy your own homemade edibles! We hope you love this recipe, and feel free to send us any feedback or tag us in your social media pictures (@periodicedibles) if you try this one yourself!
*As with all edible products, start slow on consuming if you’re not familiar with your preferred dose and cannabis effects level. Store any leftover cookies in a sealed container that is clearly marked with *CONTAINS THC* to avoid any accidental consumption incidents.