Hope I didn't post this a while back already, couldn't find the thread if I did...just found a bunch of old pictures that I thought I had lost forever, so I figured I'd post this back up in the hope that somebody might get some benefit out of it. 
A caveat before I get started...these cookies are known to induce spontaneous retardation, incoherent babbling, and bleeding from the eyes in even the most experienced of smokers. I burn ~quarter ounce of real good herb and another .5-1g of concentrates in a given day, and one of these puts my dick in the dirt with ease. Smokers with low tolerance need to start with 1/4 of a cookie and work their way up to 1/2, maybe 3/4 of the cookie MAX. You've been warned. Now, on to the recipe....
(Remember, this is for 12 normal-sized cookies. You can EASILY double the recipe and use the same amount of oil and still get away with just eating one if you use quality BHO.)
2 T plus 2 tsp butter at room temperature
2 Tbsp brown sugar + 2Tbsp white sugar
2 Tbsp beaten egg (doesn't need to be exact, it's about 1 small egg lightly beaten or 2/3 of a large egg...beat the egg first and measure it if necessary)
1/4 tsp vanilla extract
3/8 c flour
scant 1/4 tsp baking soda
1/8 tsp salt
1/3 c mini chocolate chips
+ 1.2g BHO (so each cookie gets .1) - please use quality here, no second-run or qwiso crap, whole bud first run amber only please! Use lower quality at your own risk.
I'm not sure what other people do when it comes time to integrate the oil into the batter, but this is my method and it seems to work quite nicely. I simply take the fat (in this case butter, but if it were brownies I'd be using veg oil) and melt it over low heat while whisking in the hash oil. Shouldn't take long to incorporate it, just take care that you don't have the heat on full blast and also that you have fully integrated (i.e. totally melted) the hash oil into the fat. Once it's all in, pour the mixture into the mixing bowl you're going to use and allow it to come to room temperature again so that it solidifies.
The rest of the recipe is the exact same as it normally would be...cream your butter and sugars (i.e. beat them with whisk or electric mixer), add the eggs and vanilla, add the dry ingredients and beat just until it's blended, no more than necessary. Bake at 325-350F (depending on your oven + humidity where you're at as well) until they're done, usually under 10 minutes. A piece of parchment on the cookie sheet helps for removal and storage later, not to mention easy cleanup.
One step I like to do is to take the dough, put it on a sheet of parchment paper, and roll the paper while twisting the ends to make a log that looks kinda like a tootsie roll. Wrap that tightly in plastic wrap and you can freeze for storage or just throw it in the fridge for an hour or two and then cut nice evenly sized cookies right from the roll and bake them off.
As I said, more to come soon, but here's a couple to start off with...feel free to include any tips or methods you guys have come up with that are better or easier than mine, I'm always down to learn something new!
Note: typically I like to do standard drop cookies, but I had at least .4-.5g of BHO from my last few runs hiding out in the corners of this pyrex dish, so I went with bar cookies this time to try to get every last bit out.
Also, if you're wondering about the darker color of the finished product, it ain't burned...I just used whole wheat flour instead of bleached white. Either one works just fine.
and the most important part of the whole thread.....the money shot
Thanks for looking folks ......
A caveat before I get started...these cookies are known to induce spontaneous retardation, incoherent babbling, and bleeding from the eyes in even the most experienced of smokers. I burn ~quarter ounce of real good herb and another .5-1g of concentrates in a given day, and one of these puts my dick in the dirt with ease. Smokers with low tolerance need to start with 1/4 of a cookie and work their way up to 1/2, maybe 3/4 of the cookie MAX. You've been warned. Now, on to the recipe....
(Remember, this is for 12 normal-sized cookies. You can EASILY double the recipe and use the same amount of oil and still get away with just eating one if you use quality BHO.)
2 T plus 2 tsp butter at room temperature
2 Tbsp brown sugar + 2Tbsp white sugar
2 Tbsp beaten egg (doesn't need to be exact, it's about 1 small egg lightly beaten or 2/3 of a large egg...beat the egg first and measure it if necessary)
1/4 tsp vanilla extract
3/8 c flour
scant 1/4 tsp baking soda
1/8 tsp salt
1/3 c mini chocolate chips
+ 1.2g BHO (so each cookie gets .1) - please use quality here, no second-run or qwiso crap, whole bud first run amber only please! Use lower quality at your own risk.
I'm not sure what other people do when it comes time to integrate the oil into the batter, but this is my method and it seems to work quite nicely. I simply take the fat (in this case butter, but if it were brownies I'd be using veg oil) and melt it over low heat while whisking in the hash oil. Shouldn't take long to incorporate it, just take care that you don't have the heat on full blast and also that you have fully integrated (i.e. totally melted) the hash oil into the fat. Once it's all in, pour the mixture into the mixing bowl you're going to use and allow it to come to room temperature again so that it solidifies.
The rest of the recipe is the exact same as it normally would be...cream your butter and sugars (i.e. beat them with whisk or electric mixer), add the eggs and vanilla, add the dry ingredients and beat just until it's blended, no more than necessary. Bake at 325-350F (depending on your oven + humidity where you're at as well) until they're done, usually under 10 minutes. A piece of parchment on the cookie sheet helps for removal and storage later, not to mention easy cleanup.
One step I like to do is to take the dough, put it on a sheet of parchment paper, and roll the paper while twisting the ends to make a log that looks kinda like a tootsie roll. Wrap that tightly in plastic wrap and you can freeze for storage or just throw it in the fridge for an hour or two and then cut nice evenly sized cookies right from the roll and bake them off.
As I said, more to come soon, but here's a couple to start off with...feel free to include any tips or methods you guys have come up with that are better or easier than mine, I'm always down to learn something new!
Note: typically I like to do standard drop cookies, but I had at least .4-.5g of BHO from my last few runs hiding out in the corners of this pyrex dish, so I went with bar cookies this time to try to get every last bit out.
Also, if you're wondering about the darker color of the finished product, it ain't burned...I just used whole wheat flour instead of bleached white. Either one works just fine.
and the most important part of the whole thread.....the money shot
Thanks for looking folks ......
