Shoogies Brookies Recipe
By: JeffThe420Chef
Triple Chocolate Maple Pecan Shoogies Brookies
INGREDIENTS
BROWNIE BOTTOM
3/4 cup grass fed butter, softened
1/2 cup unsweetened baking chocolate, shaved
2/3 cup + 1 Tablespoon Shoogies infused sugar
3/4 cup pure cane sugar
3 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup milk chocolate chips
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
3/4 cup candied pecans
COOKIE TOP
1/2 cup grass fed butter, melted
1/3 cup Shoogies infused sugar.
1/2 cup light brown sugar packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon maple syrup
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup + 1 teaspoon all-purpose flour
1/2 cup cocoa powder
1 1/2 cups semi-sweet chocolate chunks
INSTRUCTIONS
1. Preheat oven to 340°.
2. Line a 9×13” pan with parchment paper and spray with cooking spray.
Make the Brownies
1. Combine Shoogies and cane sugar.
2. Sift together flour and cocoa powder.
3. Place the baking chocolate and butter in a medium, glass bowl.
4. Place bowl over a pot with just boiled water. Mix until chocolate/butter mixture is smooth (make sure not to get any water in the mix). You can also microwave the mixture for 2-3 minutes, stopping every 20 seconds to stir until melted and smooth.
5. Add sugar mixture and combine.
6. Mix in eggs and vanilla extract.
7. Slowly add cocoa/flour to wet mix and combine.
8. Add candied pecans
Make the cookie batter
1. In a stand mixer, fitted with the paddle attachment, cream butter with Shoogies, cane and brown sugars.
2. Add in egg, vanilla extract and maple syrup.
3. Combine flour, cocoa powder, baking soda and salt.
4. Slowly add dry mixture to butter mixture
5. Add chocolate chunks
Create the Brookie
1. Spread brownie batter in prepared pan.
2. Prepare a piece of parchment paper to accommodate 20 cookie balls (this makes it easier to insure each cookie is equal in size before you set them on top of the brownie mix)
3. Scoop cookie dough onto parchment paper into 20 equal dough balls and press to flatten to 1/2” thick.
4. Transfer flattened cookie dough balls to top of brownie batter. Lay them close together. They will melt into each other but give you visual cut lines when it’s time to serve.
5. Bake for 35-40 minutes until the cookie top is golden brown.
6. Let cool for 15-20 minutes then cut into 20 equal pieces.
7. Enjoy 👨🏻🍳
Incredibly Chewy Shoogies Snickerdoodles
By: JeffThe420Chef
Makes: 40 Cookies. 2.5mg THC per cookie
Who doesn’t love deliciously sweet, chewy soft snickerdoodle! Now imagine how much better they’d be if they were infused! Well, look no further. These cookies are simple to make, super tasty and perfectly dosed with Shoogies cannabis infused sugar.
Ingredients
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1 cup butter, softened 2 sticks
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1 cup Shoogies Sugar
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1/2 cups granulated cane sugar
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¼ cup cinnamon
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1 large egg (room temperature)
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon Kosher salt
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1 teaspoon vanilla extract
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1/2 cup cane sugar mixed with 1Tablespoon Shoogies + ½ teaspoon cinnamon for rolling.
Instructions
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Preheat oven to 340ºF.
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Line cookie sheets with parchment paper or a nonstick baking mat.
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In a medium bowl mix together 1 cup Shoogies with granulated cane sugar and cinnamon.
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In a small separate bowl mix together ¼ cup cane sugar mixed with 1Tablespoon Shoogies + ½ teaspoon cinnamon.
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In a separate bowl mix together flour, baking powder, and salt.
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In a stand mixer, fitted with a paddle attachment, cream butter and sugar mixture on high speed until light and fluffy, about 2-3 minutes. Lower speed to Medium and add egg. Mix until well-combined.
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On Medium Speed add flour mixture and combined. Stir in vanilla.
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Scoop cookie dough by the tablespoon full and roll into a ball. You should be able to make 40 cookie balls.
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Add granulated sugar to a large bowl for rolling cookie dough in before baking.
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Place each ball of cookie dough into the bowl of sugar cinnamon mix and roll to coat well.
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Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down.
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Bake for 9-11 minutes or until lightly browned.
Preheat oven to 340ºF.
Line cookie sheets with parchment paper or a nonstick baking mat.
In a medium bowl mix together 1 cup Shoogies with granulated cane sugar and cinnamon.
In a small separate bowl mix together ¼ cup cane sugar mixed with 1Tablespoon Shoogies + ½ teaspoon cinnamon.
In a separate bowl mix together flour, baking powder, and salt.
In a stand mixer, fitted with a paddle attachment, cream butter and sugar mixture on high speed until light and fluffy, about 2-3 minutes. Lower speed to Medium and add egg. Mix until well-combined.
On Medium Speed add flour mixture and combined. Stir in vanilla.
Scoop cookie dough by the tablespoon full and roll into a ball. You should be able to make 40 cookie balls.
Add granulated sugar to a large bowl for rolling cookie dough in before baking.
Place each ball of cookie dough into the bowl of sugar cinnamon mix and roll to coat well.
Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down.
Bake for 9-11 minutes or until lightly browned.
Old Fashioned Sugar Cookies
By: JeffThe420Chef
Makes 20 Cookies. Approx. 5mg THC Each
You’ll Need: 4” Cookie Cutter
Ingredients
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2 and 1/4 cups all-purpose flour (leveled off)
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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3/4 cup unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg, at room temperature
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2 teaspoons pure vanilla extract
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1/4 or 1/2 teaspoon almond extract (gives it that special sugar cookie taste)
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¼ cup + 1 Tablespoon Shoogies for topping
Instructions
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Sift the flour, baking powder, and salt together in a medium bowl. Set aside.
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In a stand mixer, fitted with a paddle attachment, cream butter and sugar mixture on high until light and fluffy, about 2-3 minutes. Lower speed to Medium and add egg, vanilla and almond extract. Mix until well-combined.
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Add the flour mixture and mix on low until combined. .
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Divide the dough into 2 equal parts. Wrap each portion in plastic wrap and refrigerate for 1-2 hours.
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Place cold dough onto a piece of lightly floured parchment paper
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With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness.
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Lightly dust the rolled-out sheet of dough with flour.
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Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
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Using a cookie cutter, cut out cookies. You should be able to get 10 cookies from each sheet of dough.
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Arrange cookies on baking sheets 3 inches apart. Sprinkle each cookie with 1/4 tablespoon of Shoogies.
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Bake for 11-12 minutes or until lightly browned around the edges.
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Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool.
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Enjoy. Cookies should stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.