Stephanie Hua, founder and chief confectioner of gourmet, cannabis-infused marshmallow company Mellows, has a new cookbook hitting stores on Nov. 6. The book, entitled “Edibles: Small Bites for the Modern Cannabis Kitchen,” was a collaboration with executive chef of the Cannaisseur Series, Coreen Carroll. The book contains 30 low-dose party recipes, including the Elvis Cookie, which we’ve excerpted here.
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Says Stephanie, “We feature some of our favorite makers in California. … We were trying to figure out which cookie to feature, and the [Elvis Cookie] really caught our eye. And when [Kenny Morrison] sent us the recipe, it had 1,000 mg of THC [tetrahydrocannabinol] per cookie. And I said, ‘OK, let’s scale this way, way down.’”
“I think it'll be fun for people who always wanted to try that cookie,” she adds, “but can't necessarily commit to a 1,000 mg cookie.”
The Elvis Cookie
Kenny Morrison, Venice Cookie Company
Active Time: 40 minutes
Inactive Time: 30 minutes
Makes: 30 cookies
The Venice Cookie Company calls its Elvis Cookie the King of Cookies, clocking in at a mighty 1,000 mg THC per cookie. We’ve adapted the original recipe here, bringing the dosage way down for us plebs, but keeping all the other good stuff intact, like chocolate chips, peanut butter chips and banana chips. We’d like to think this treat would inspire a few shake, rattle and rolls from the King of Rock ‘n’ Roll himself.
RELATED: CANNABIS COOKBOOK TAKES EDIBLES TO THE NEXT LEVEL
Ingredients for the Elvis Cookie
- 6 tbsp | 85 g unsalted butter
- 1/2 cup | 90 g high-quality semisweet chocolate chips (60–65% cacao)
- 2 3/4 tsp | 12 g Canna Butter (see below), at room temperature
- 1/2 cup | 100 g packed light brown sugar
- 1/2 cup | 70 g all-purpose flour
- 1/4 cup plus 2 tbsp | 30 g unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 cup | 42 g banana chips, roughly chopped
- 1/2 cup | 85 g peanut butter chips
- 1/4 cup | 45 g white chocolate chips
Directions for the Elvis Cookie
- Preheat the oven to 325°F [165°C]. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium heatproof bowl over a double boiler, melt together the butter and semisweet chocolate, stirring every so often with a rubber spatula, about 5 minutes.
- Add the canna butter (see recipe below) and whisk to combine. Whisk in the brown sugar, remove from the heat, and let cool for about 5 minutes.
- Meanwhile, in a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
- Whisk the egg and vanilla into the chocolate mixture.
- Add half the flour mixture to the chocolate mixture and fold to combine. Fold in the remaining flour mixture.
- Add the banana chips, peanut butter chips, and white chocolate chips, and fold again until just combined. Do not overmix.
- Refrigerate the dough for about 15 minutes to rest and firm up.
- Weigh the dough and divide into sixteen equal balls. Using a scale to portion the dough is highly recommended for this recipe, however, if you do not have a scale, portion the dough using a 2-Tbsp [30 ml] cookie scoop, or 2 level Tbsp [30 ml] per cookie. If you go this route, level the scoop when measuring and scrape out all the dough completely from the scoop each time.
- Place eight dough balls onto each of the prepared sheets, spacing them evenly so they have room to spread. Press them down slightly to flatten. Bake for 12 to 15 minutes until the cookies are dry on the surface, but still a little soft on the inside. Let the cookies cool on the baking sheet. They will firm up once completely cooled, but we can’t resist indulging in these while they are still warm and gooey!
Make-Ahead Tip: The cookie dough can be made, portioned, flattened, and frozen, then stored in an airtight container in the freezer for up to three months. Bake as directed directly from the freezer.
Variation: To make a double-dose Elvis Cookie sandwich, sandwich peanut butter and fresh banana slices between two cookies! Crumble in some candied bacon to pay true homage to the King. (Elvis was known to throw some bacon into his fried peanut butter and banana sandwiches when he was feeling especially kinglike.)
Canna Butter Recipe
Active Time: 30 minutes
Inactive Time: 28 hrs
Makes: 1 cup | 206 g
A basic building block for cooking with cannabis, canna butter is one of the most commonly used forms of infusion. Once you master this recipe, you can turn almost anything into an edible.
- 1/4 oz | 7 g decarboxylated cannabis flower
- 12 oz | 340 g cold unsalted butter (see Note)
- 2 cups | 473 g cold water
- Candy thermometer (optional)
- Fine-mesh strainer
- Tall 1-qt [960-ml] deli container or measuring cup
- 1/2-pt [240-ml] glass Mason jar with tight-fitting lid
Note: For our recipe, we use standard American butter, which typically clocks in at around 80 percent butterfat. European-style butter will have upwards of 82 percent butterfat, which may give you a higher potency than what we’ve tested.
- In a medium saucepan over medium heat, combine the cannabis, butter, and water. Bring to just below boiling, 200°F to 210°F [95°C to 99°C], without stirring. We recommend using a candy thermometer for precision. Adjust the heat to low. Keep the mixture at this temperature for 4 hours. Using a rubber spatula, scrape down the sides of the pan if you start to see bits of herb sticking to it. The liquid will be at a constant gentle simmer. A few bubbles will break through the fat layer, but the mixture should never come to a rolling boil. If you notice the water getting low from evaporation, add 1 cup [237 g] hot tap water to prevent the mixture from burning.
- After 4 hours, remove the pan from heat and let cool for 10 minutes.
- Place a fine-mesh strainer over a large bowl and line the strainer with cheesecloth. Carefully pour in the cannabis-butter mixture. Use a rubber spatula to scrape out the pot, making sure you get all the butter and herb particles. With the spatula or the back of a ladle, press the mixture against the strainer to squeeze out all the liquid you can. Gather up the cheesecloth and give it another good press against the sieve to make sure you get out as much liquid as possible. Discard the leftover debris. (If you are making a larger batch, you may find it helpful to use a potato ricer to efficiently compress the cheesecloth-wrapped herb.)
- Pour the butter-water liquid into a tall container—make sure the container isn’t too wide or your butter block will be too thin and difficult to remove. Use a rubber spatula to clean the bowl; make sure you get every last bit—that’s liquid gold in there! Cover and refrigerate for 24 hours.
- Once the mixture cools, the butter and water will separate. Remove the butter block from the container and pat dry with a paper towel. You may have to cut around the edges or lightly push down on the sides to loosen it. If your block breaks while pulling it out, don’t worry. Just make sure to get all the butter pieces out. Use a small strainer to scoop up any remaining butter bits.
- On the bottom of the butter block you will see a green film. Using the back of a knife, scrape off this film and toss it along with the remaining water down the drain.
- In a small pot over low heat, melt the canna butter. Once melted, immediately turn off the heat and pour the butter into the glass jar and seal the lid. Label the jar with the date and contents. Refrigerate for up to 1 month, or freeze for up to 6 months.
Photo credit: Linda Xiao
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