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High Grass Butter: Infused Chocolate Chip Cookies

Are you ready to elevate your dessert game with a gourmet twist? Our THC-infused cookies blend rich, luxurious chocolate chips with the relaxing effects of Delta 9 THC, provided by our specially formulated “HIGH GRASS BUTTER.” This recipe will guide you through making 9 perfectly dosed servings, each containing ~9mg of THC, ensuring a deliciously smooth experience. Perfect for any special occasion or as a treat to unwind, these chocolate chip cookies are sure to impress. Follow this step-by-step guide to create your own batch!

Ingredients for Infused Brownies:

  • 1 1/4 cups (165g) all purpose flour, spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 tbsp (28g) “High Grass Butter” with 300mg Delta 9 THC per 113.3g stick), melted and cooled
  • 6 tbsp (85g) unsalted butter, melted and cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 1/3 cup (75g) granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 1/2 cups (240g) semisweet chocolate chips (I like Trader Joe’s, Guittard, or Ghirardelli) + more for topping
  • Flaky sea salt

Essential Equipment:

  • Baking sheet
  • Parchment Paper

THC Dosage Calculation and Butter Mixture:

To ensure each chocolate chip cookie has ~9mg of THC:

  • Calculate the THC-infused butter needed: With 300mg of THC per 113.3g stick, you will use about 28 grams of THC butter.
  • Balance with regular butter to make up the total fat required in the recipe, adding 85 grams of regular butter.

Baking Instructions:

  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency.
  4. Whisk in the egg and vanilla until smooth.
  5. Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.
  6. A large 2oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more a more well done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.
  7. The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center (see the photo above of the cookies inside the oven for reference). And if your cookies spread too much, use a fork to nudge in the sides immediately after the cookies are pulled from the oven.  
  8. When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.
  9. Transfer to a cooling rack and continue to bake the rest of the dough.
  10. Let the cookies cool for about 20 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty. Enjoy!
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