How to Bake Cannabis Infused White Chocolate Chip Coconut Cookie Edibles

The delicious tropical flavors of coconut make a fine addition to chocolate chip cookies. Want to elevate your cookies one step higher? Add the taste of the tropics using Toasted Coconut Oil, a PROHBTD-recipe infusion found here:

EQUIPMENT:
One Large Glass Bowl
Tablespoon
Teaspoon
Parchment Paper
Cookie Sheet
Flour Sifter
Wet Measuring Cup
Dry Measuring Cup

INGREDIENTS:
1/2 LB of Toasted Coconut Oil
2/3 Cup of Light Brown Sugar
One Egg
2 Tablespoons of Vanilla
2 Cups of Flour
1/2 Teaspoon of Baking Powder
8 Oz of Chocolate Chips

Preheat the oven for 350 F.

Combine the Toasted Coconut Oil and brown sugar in the glass bowl and mix vigorously. Add the egg and continue mixing. Now add the vanilla. Once all the wet ingredients are mixed, slowly sift in the flour, mixing as you do until all the ingredients are combined. Finally, fold in the chocolate chips until they are evenly distributed throughout the batter.

Line a cookie sheet with parchment paper and use a tablespoon to lay out even rows of cookies. Place in the preheated oven, and bake at 350 F for 12 minutes, or until they are slightly brown on the bottom.

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