Elevated Cookie Dough

Prep Time: 45 minutes Yield 16 cookies ~12.2 mg/cookie

Ingredients

• ½ cup salted butter

• .25g RSO/FSO (Available at Thrive Craft Cannabis Co.) * see dosing

• ½ cup white sugar

• ½ cup light brown sugar

• 1 tsp pure vanilla extract

• 1 large egg

• 1 ½ cups gluten-free all-purpose flour

• ½ tsp baking soda

• ¼ tsp baking powder

• ½ tsp fine sea salt

• 1 cup chocolate chips

Instructions

1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, set aside.

2. In a small sauce pan, on gently heat, combine butter and RSO/FSO, stirring occasionally 5 to 10 mins until fully combined. Butter should not bubble, once combined, take off heat and let cool.

3. In a small bowl, combine gluten-free flour, baking soda, baking powder and sea salt. Set aside

4. In another bowl or a standing mixer fitted with the paddle attachment, cream together canna-butter and sugars until light and fluffy.

5. Add egg and vanilla and beat until combined.

6. Add dry ingredient mixture and beat until the dough is uniform throughout

7. Add chocolate chips and stir until evenly distributed.

8. Use a small cookie scoop to measure out 1 ½ TBS portions of dough, then roll into balls and place on prepared baking sheets at least 2” apart (I usually put 8 or 9 cookies on each baking sheet).

9. Bake in preheated oven for 9-10 minutes, or until cookies are barely set.

10. Cool on baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely.