Updated: Oct 8, 2020
Try drizzling our medicated chocolate ganache on these cooled cookies for double the chocolate and for a more appealing presentation.
Prep Time: 35 minutes
Cook Time: 8 minutes
Makes about 50 2-inch cookies
Skill Level: Easy
1 cup bittersweet chocolate, chopped
2/3 cups cannabutter, at room temperature
2 cups white sugar
1/2 cup + 2 tablespoons molasses
1 tablespoon + 1 teaspoon white vinegar
3 cups + 1 tablespoon bread flour
3/4 cup cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cardamom
1-1/3 cup powdered sugar
Melt the chocolate in a bowl placed over a pot of simmering water. When fully melted remove from the heat and set aside to cool slightly.
Cream the cannabutter and sugar until fluffy
Add the eggs one at a time, mixing well after each egg.
Add the molasses, vinegar, and melted chocolate. Mix well to emulsify.
In a large bowl combine flour, cocoa, baking soda, salt, and spices.
Add the dry ingredients to the cannabutter mixture. Combine well.
Wrap the dough in plastic and chill until firm.
Preheat oven to 340F.
Hand roll 2 teaspoons of the dough into balls and dredge each ball of dough in powdered sugar. Place the sugary dough balls onto a greased cookie sheet about 2-inches apart.
Bake cookies in the preheated oven until sugar crust cracks on the surface and cookies are firm in the middle, about 6-8 minutes.
Remove cookies from oven and let cool on the cookie sheet.