A delicious Christmas treat: AVB Cookies with Macadamia nuts and Coconut flakes

Just in time for Christmas and New Year, here is a delicious recipe for you to enjoy. Over the week I crashed on cookies made with Chocolate, Macadamia nuts and Coconut flakes and AVB of course!

A delicious chocolate chip cookie recipe with Vaped buds is one of the simplest and most enjoyable desserts you can make at home. This simple chocolate chip cookie recipe will show you how to make cookies that are soft, chewy and full of chocolaty flavor. Just what you need when you get high.

  • 6g AVB
  • 1.5 sticks unsalted butter, Or use Cannabutter.
  • 1½ cups all-purpose flour 
  • 1¼ tsp. salt or ¾ tsp. 
  • ¾ tsp. baking soda
  • 1 cup packed dark brown sugar
  • ¼ cup granulated sugar
  • 1 large egg + 2 large egg yolks
  • 3 tsp. vanilla extract
  • 8 oz. semisweet chocolate chips



    Grind AVB to a flour-like consistency using a good grinder or mortar and pestle.

    Step 1 

    Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.

    Step 2

    Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

    Step 3

    Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla.
    Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

    Step 4

    Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.