Most homemade chocolate cookies aren’t as crunchy as the wafers in an Oreo. This recipe replicates the crispy, chocolate texture well and holds together when dunked in a glass of milk. I’m not usually a fan of vegetable shortening, but I must agree with Deb Perelman of Smitten Kitchen’s warning – substitutes just don’t compare with the vanilla filling of the Nabisco favourite. Coconut oil is a better swap than most, if you absolutely must.
Ingredients:
For the chocolate wafers
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- ¼ cup + 2 tbsps room-temperature, unsalted butter
- ¼ cup room-temperature, unsalted THC-infused butter (see below)
- 1 large egg
For the filling
- 1/4 cup room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted confectioners’ sugar
- 2 tsps vanilla extract
Directions:
- Set two racks in the middle of the oven. Preheat to 325°F.
- In the bowl of an electric mixer, whisk together the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue until the dough comes together into a ball.
- Take rounded half teaspoons of batter and place on a parchment paper- or silicon-lined baking sheet about two inches apart. Press down with the bottom of a glass (or your hands) to flatten the dough. Bake for 7 minutes.
- Remove from oven. If decorating, sprinkle on half the cookies. Rotate. Return to oven for another 5 to 7 minutes.
- Let cool for 5 minutes before transferring to a wire rack to cool completely.
- To make the filling, place shortening and butter in a mixing bowl, and gradually beat in the sugar and vanilla at low speed.
- Turn the mixer on high and beat for 2 to 3 minutes until light and fluffy.
- To assemble the cookies,, use either a piping bag with a ½ tsp tip or create your own by placing the filling in a large ziploc bag, sealing it, and cut a small hole in one corner. Add a quarter-sized dollop to the underside of a cookie. Place another cookie, equal in size to the first, on top of the filling. Lightly press together to spread the filling evenly. Repeat until there are no orphan wafers left.
Yield: 25 to 30 sandwich cookies
Preparing THC-Oils
THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees Fahrenheit, recipes must never bring food to higher temperatures, i.e., no deep-fry.
There are two main methods that i recommend for preparing THC oil: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.
Slow-Cooker Method
Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. Turn on slow cooker at low setting and let sit for 24 hrs, stirring occasionally. Strain through a cheesecloth or fine strainer into a mason jar. Store in the fridge.
Double-Boiler Method
Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.
Yield: About 1/3 cup oil for every 1/2 cup originally added
