Infused Chocolate Chip Cookies

Directions

1. Decarb your “herb” 🍃 in an Ardent device. If you want to skip the infusion process to save time, grind your decarbed herb into powder form. If you have infused butter on hand (¾ cups worth, skip this entirely)

2. Preheat oven to 325 degrees F and grease two baking sheets or line with parchment paper.
3. Mix 2 cups flour, ½ teaspoon salt, ½ teaspoon baking soda, and decarbed bud in a large bowl (if you are doing the instant eddybowl method), set aside.
4. In a second bowl using a mixer, cream together ¾ cup of melted butter (normal butter if you are doing instant eddybowl method, special “herb” 🍃 infused butter if you are not) 1 cup brown sugar, and ⅓ cup white sugar. Beat in 1 tablespoon vanilla, the egg, and egg yolk until light and creamy.
5. Mix in dry ingredients until incorporated. Using a spatula, fold in chocolate chips until evenly distributed.
6. Drop dough by rounded tablespoonfuls onto your prepared cookie sheets, being sure to leave a few inches between each cookie.
7. Bake for 12-15 minutes, or until the edges are light brown. Remove from oven and let sit on cookie sheet for 5-10 minutes before transferring to wire cooling rack.