When ready to eat, place frozen cookies on a greased or parchment lined sheet and bake at 375 degrees F for about 18 minutes or until browned. When frozen you can transfer the unbaked cookies to a lidded container or plastic freezer storage bag.
Baked cookies will stay fresh for about 4 days in an airtight container.įorm dough into cookies and place on a baking sheet and freeze before baking. Let set for 5 minutes before transferring to a wire rack to cool completely. Bake for about 15 minutes or until lightly browned. Repeat with remaining dough, placing cookies about 2 inches apart on the prepared baking sheet. Scoop out about 2 tablespoons dough and press gently to form a flattened cookie. Stir in the chocolate and toffee chips and nuts, if using. Slowly mix in the dry ingredients and stir just until combined. Add the egg, and vanilla, and mix until just combined. With an electric mixer fitted with the paddle attachment cream together the canna-butter, kief or ground hash, and brown and granulated sugars until well incorporated. In a small bowl, mix together flour, baking soda, baking powder, and salt until well combined. Grease 2 large baking sheets with vegetable shortening, or alternately line them with parchment paper. Buttery toffee adds an extra dimension to an already great chocolate chip cookie recipe.Ģ 1/4 grams kief or finely ground dried hashģ/4 cup chopped walnuts or pecans, optional
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