These coffee infused chocolate chip cookies are truly a triple threat. Cannabis butter, coffee and chocolate combine to create a sweet treat that will wake you up and chill you out at the same time.

Have you ever had Ben and Jerry’s Coffee Coffee Buzz Buzz Buzz Ice Cream? It’s the perfect blend of creamy espresso ice cream and chocolate chips, and the inspiration for these cookies. I just wanted to add a little extra BUZZ to these ones. It’s been fun to experiment with a little cannabis cooking these days.

How to make the Canna Butter

Making cannabis butter seems intimidating but it’s actually pretty easy! Here’s the steps I used for this recipe. This canna butter recipe was derived from the book Edibles: Small Bites for the Modern Cannabis Kitchen. It has great tips and tricks and how to really accurately measure everything out. This canna butter recipe will make extra but will store in the fridge for up to 3 months!

What you need:

1/4 oz cannabis flower. (I used sour diesel)
12 oz cold unsalted butter
2 cups of cold water
cheesecloth
fine mesh strainer
candy thermometer
Mason jar

Decarbolize the flower. Heat an oven or set an air fryer on the bake setting to 220 degrees. I used my air fryer because I have more control on the temperature then my oven. Place the flower on a baking sheet a cook for 20 minutes.
Make the butter. Place the butter and water and cannabis in a medium saucepan. Heat on medium heat until until the temperature reaches 200-210 degrees. You can use a candy thermometer to get the temp right. Adjust the heat to low and keep at this temperature for 4 hours.
Strain the butter. Place a fine mesh strainer over a large bowl and line the strainer with a cheesecloth. Pour in the cannabis butter mixture to separate the butter from the herb. Using the back of a spatula, squeeze out as much of the liquid as possible. Discard the leftovers.
Separate the oil from water. Pour the liquid into a tall container and chill in the fridge for at least 24 hours. Remove from the fridge and remove the oil blocks from the water. Discard the water. In a medium sauce pan heat the canna butter over low heat until melted. Pour into a mason jar and seal. The butter will firm back up. You can keep it in the fridge for 3 months or freeze for up to 6!

How strong are the cookies?

Depending on the THC percentage in your flower, the strength will vary between 3-7 mg. A typical dose for an edible is 10mg. If you want to make a higher dose you can double the amount of canna butter used and subtract the amount of regular butter from the mixture. I don’t like a strong edible vibe so I started lower. Perfect amount for me 🙂

When do they kick in?

If you have never tried an edible, they can take an hour or 2 to kick in. It’s a good idea to start low and slow to find out what your sweet spot is for a desired dosage.

What coffee should I use?

I used Skylight Coffee Company’s Guatamalan coffee for their hints of toffee and chocolate in the beans. All of their coffee is hickory wood roasted which also gave a great flavor to the cookies. You can get it here if you want to use the same coffee. Any darker roast will work, and additionally if you want a deeper coffee flavor you can use ground espresso beans.

Can I make the cookies without cannabis?

Yes you can! To make the cookies without canna butter you just replace the canna butter with regular unsalted butter. They are still just as delicious!

How to make the cookies.

Infuse the coffee in the butter. Melt the canna butter and unsalted butter in a medium saucepan over medium heat. Pour in the 3 tablespoons of coffee grounds and turn off the heat. Cover the saucepan and steep the coffee in the butter for 20 minutes. Using a fine mesh sieve, pour the coffee through the sieve into the bowl of a stand up mixer. Remove the coffee grounds.
Make the dry mix. In a medium bowl, mix together the flour, 1 tablespoon of coffee grounds, baking powder, baking soda and salt.
Make the wet mix. To the bowl of the stand up mixer with the melted butter, add the sugar and brown sugar. Beat until fluffy, using the paddle attachment, around 3 minutes. Add the eggs and vanilla extract and beat until combined.
Combine the dry mix with the wet and form a dough. Add the flour mixture to the stand up mixture and beat on low speed until a dough forms. Add the chocolate chips and beat until combined. Chill the dough for at least an hour.
Bake the cookies. Preheat the oven to 350 degrees. Remove balls of dough using a medium cookie dough scoop. You should end up with 36 cookies. Because these are “special” cookies, you want to measure them out evenly. If you are like me and secretly like to eat a little cookie dough, also remember they are special lol! Bake the cookies for 8 minutes, until they are a light golden brown. Sprinkle with a few pinches of salt when you remove them from the oven.

Freezing the cookie dough

Making 36 edibles at once can be a lot to get through in a few days, so you’ll probably want to freeze the extra dough. To freeze the dough, place the balls in the fridge on a cookie sheet and allow to freeze for 20 minutes. Then place them in an airtight container or freezer safe bag and place them back in the freezer. The cookie dough will stay good frozen for up to 3 months.