Brown Butter Pecan White CHocolate Cranberry Cannabis Cookie
1/2 c unsalted butter
1/2 c cannabutter
1 c dark brown sugar
3/4 c sugar
2 tsp vanilla
3 c flour
1 tsp baking soda
1 tsp sea salt
1 c white chocolate chips
1 c chopped pecans
1 c dried cranberries
Brown 1/2 c unsalted butter: cut the butter into Tbsp size pieces and place in small pan. Cook over medium heat stirring continuously for 5-8 minutes. The butter with foam a little, this is normal. Remove from heat and pour into heat proof bowl when butter is golden brown and smells delicious. Be careful not to cook too long or it will burn. Let brown butter cool to room temperature before using.
Cream together brown butter and cannabutter until fluffy. Add in both sugars and cream until well combined. Add in eggs, one at a time, mixing well after each egg and scraping the sides of the bowl. Add in vanilla and mix.
Sift in flour, baking soda, and sea salt. Mix until combined, do not over mix.
In separate bowl, mix together pecans, white chocolate chips, and dried cranberries. Add into batter and stir with a spoon until well incorporated.
Bake at 350 Fahrenheit for 15 minutes or until edges turn golden brown.