With so many types of cannabis cookies to choose from, it can become easy to get overwhelmed. Our favorite type of cookies are korova cannabis cookies. Korova cannabis cookies, also known as world peace cookies, are a chocolate lover’s dream.
Korova cookies are the chocolatiest, creamiest, most decadent cannabis cookies that you’ll ever eat. They are tender and chewy, with a soft and gooey mouth watering center, filled with melty chocolate chunks throughout. Every bite comes with a rich flavor experience that begs you to take another one.
You can either purchase pre-made Korova cookies, or bake them yourself if you enjoy baking. Here’s how you can go about making your own. Korova cookies are both easy to make and easy to eat, as we’re sure you’ll find out soon.
Make Your Cannabutter
You’ll want to start off by making your cannabutter for the cookies. The first step in making cannabutter is to decarboxylate your flower. While some people act as if this step is a requirement, it isn’t. Decarboxylation will simply make your cannabis cookies a lot stronger, giving them more of a full body effect. If you are someone who doesn’t like to get too high, or has a lower tolerance, consider avoiding it – at least for your first batch.
After the decarboxylation process, you’ll want to measure the dose of cannabis that you want. This really comes down to preference and how strong your flower is.
There are several ways you can make your cannabutter. All of them involve heating the butter and flower at a steady temperature over a long period. You can either use a crockpot, stovetop, or pressure cooker. Once the cannabis is infused with the butter and it has a slightly green tint, it’s time to strain out the remaining flower and store the butter.
You’ll need to pick up the following ingredients in order to make this korova cannabis cookie recipe.
- 1 1/4 cups all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1 stick (4 oz) cannabutter, at room temperature (can mix in regular unsalted butter to control the dosing of the cookies)
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon fleur de sel, or 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 5 ounces bittersweet chocolate, cut up into small bits
Start by combining flower, cocoa and baking soda in a large bowl. Put the butter in a mixer bowl with a paddle attachment or medium speed, mixing up the butter until it is creamy. If you don’t have a mixer bowl, you can do this step by hand using a rubber spatula. Add sugars, salt, and vanilla extract and continue mixing.
Once thoroughly mixed, add the dry ingredients in the large bowl, and mix until the dough looks crumbly. Toss in the pieces of chocolate and mix until they’re spread throughout.
Remove the dough from the bowl and put it onto a smooth work surface. Create logs that are 1 ½ inches in diameter. Once you’ve done this with all your dough, wrap the logs in plastic wrap and refrigerate for an hour.
Preheat the oven to 325°F and prepare a baking sheet with parchment paper. Cookies will bake for 12 minutes, and should cool until warm or at room temperature.