Step 1

Preheat oven 375° F

Step 2

Cream together cannabutter, sugar and brown sugar.

Step 3

Add eggs and vanilla. Mix until creamy.

Step 4

In a separate mixing bowl, sift together flour, cocoa, baking soda and salt.

Step 5

Add the dry ingredients to the wet ingredients in two additions, mixing in between. Stir in chocolate chips.

Step 6

Using an ice cream scoop, divide cookie dough into 12 equal portions. Roll into balls. Spread out evenly on 2 parchment lined baking sheets. Press dough balls down to 5/8" thickness.

Step 7

Bake each sheet separately at 375° F for 15 minutes. Let cookies cool on sheet for 5 minutes, then remove to cooling rack until completely cooled.

Step 8

Store cookies in sealed container in the fridge for up to one week or store in freezer for up to 3 months.

Step 9

Enjoy!!