Foolproof Cannabutter and Chocolate Chip Cookies

1 lb of butter (not margarine)
1/2 oz bud (or 1 oz of shake or 2 oz of leaf)
Grind plant material to a flour consistency. Heat in oven at 325 degrees for 4 minutes (do not overcook!!! - 5 min max!!)
Melt butter in double boiler then add your "flour". Heat together over very low heat for 10 - 12 hours. I make mine overnight. I don't ever have to add water - maybe because I have a new double boiler - cost $30 - small price to pay for premium butter every time - no muss - no fuss.

To strain, I use my French Press coffee maker. You can use a very fine mesh strainer or cheese cloth over regular strainer. I don't like using the cheese cloth as you lose a lot of the butter - it just sucks it right up. Then I pour 1/4 cup servings into muffin tins so that it is pre-measured for recipes.
I make chocolate chip cookies following recipe on the bag of chocolate chips (I use the mini choco chips and walnut baking pieces) - better for consistent product) One level tablespoon of cookie dough per cookie. 1/2 cookie is a very nice high.
Always using same proportions gives me consistent results - no guesswork

You can freeze the butter - I store 2 of the 1/4 servings in a baggie, then put them all into a freezer bag for proper storage. You can also freeze cookies (I recommend this) I wrap each cookie in plastic wrap, then store in freezer bag. They last for at least 6 - 9 months this way.


​