Delta 8 | Edible Cookie Dough Recipe
Delta 8 | Edible Cookie Dough Recipe
These are the best Chocolate Chip Cookies you will ever make. As a bonus, we've infused it with Delta 8 Hemp Distillate for ultimate relaxation. This recipe yields 21 cookies with 10mg of delta 8 hemp in each cookie. You can always adjust the amount of delta 8 hemp for a higher or lower dose.
.25 grams of Delta 8 Hemp Distillate (this is going to be 1/4 of your Delta 8 syringe. Alternatively, if you are not using a syringe, you can weigh your distillate to .25 grams)
42g Unsalted Butter (room temperature)
42g Cream cheese (room temperature)
122.5g Brown Sugar
1 Large Egg
10.5g Vanilla Extract
230g AP Flour
4g Baking Soda
118g Dark Chocolate Chips
118g Milk Chocolate Chips
First, we have to liquefy the Delta 8 Hemp Distillate; this will allow the distillate to release from the syringe. Place the syringe in hot water for about 5 minutes; this will loosen up the concentrate. Tip: you will see a bubble inside the syringe. If and when that bubble can move up and down when you rotate the syringe, your distillate is ready to come out. (think of the bubble inside a leveling tool a construction worker uses)
Mix the Delta 8 Distillate with Shortening and then microwave it for 10 seconds or until the shortening is melted (Do not overcook). Take the mixture out of the microwave and blend until the mixture is thoroughly combined. Next, please place it in the refrigerator for 10 minutes or until the shorting becomes solid again. We do this to ensure that the D8 is distributed evenly throughout each cookie. While you wait for the shorting to set up, you can start preparing the dry ingredients mixture.
Now preheat the oven to 350 Fํ
Sift together your all-purpose flour, baking soda, and salt, then set aside.
Sift the brown sugar into a mixing bowl to break up any lumps. Combine your sifted brown sugar and white sugar. Mix well and set aside.
In a mixer (or by hand in a bowl), mix butter, cream cheese, and the delta 8 infused shortening you made earlier. Be careful not to overmix. Once the ingredients are combined, you can stop. Overmixing can lead to a flat cookie.
Add your sugar mixture and whisk until blended. Again, make sure you do not overmix the ingredients.
Add your egg and vanilla extract to your mixture. Mix all the ingredients until smooth. Tip: stop midway and scape the sides of your bowl, ensuring even distribution of the Delta 8 distillate as well as all your other ingredients.
Now it's time to add your dry ingredients, mix it well, making sure you don't overmix. Once mixed, you can add your chocolate chips. Gently fold in your chocolate chips until evenly distributed throughout the dough.
Portion cookie dough into small balls. Weigh each ball to 37 grams (If you don't have a gram scale, you can eyeball the dough. This is not recommended, but it's possible). Place your evenly portioned cookie balls on a baking sheet lined with parchment paper. Tip: make the cookie balls are not too close together as they will expand while getting baked. Four rows of cookie balls, each row containing three cookie balls, is a good amount when using a standard baking sheet. (See picture below)
Flatten the cookie dough by placing another baking tray on top, then apply pressure with both hands until the balls become flat. (See picture below)
Put the cookies in the oven and bake for 8-10 minutes, turning the tray 180 degrees halfway through the cooking process.
Take the cookies out of the oven, rest them for 10 minutes, and there you have it! Soft, chewy, and loaded with chocolate chips. This is the best Delta 8 Chocolate Chip Cookie you have ever eaten. Actually, this will be the best chocolate chip cookie you have ever eaten. The addition of delta 8 is just a bonus!
- Jimmy S.