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Whisk together flour, baking powder and salt in a medium bowl; set aside. Beat sugar, cocoa powder and both types of oil in a stand mixer fitted with a paddle attachment on medium-low until evenly moistened and mixture resembles wet sand, about 1 minute. With mixer on medium-low, add eggs, one at a time, beating until well combined after each addition, stopping to scrape sides of bowl as needed. Stir in vanilla bean paste. With mixer on low, gradually add flour mixture. Beat until well combined, 30 to 45 seconds, stopping to scrape sides of bowl as needed. Cover and chill dough at least 2 hours (or up to 2 days).
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Preheat oven to 350°F. Line 3 baking sheets with parchment paper (or work in batches with 1 or 2 baking sheets). Place powdered sugar in a small shallow bowl. Spray a 1 3/4-inch cookie scoop with cooking spray; scoop dough and drop a ball into the powdered sugar and roll to generously coat. Transfer dough ball to a baking sheet. Press a pretzel into the center of the dough ball, gently flattening to form a 2-inch disc. Repeat with remaining dough, powdered sugar and pretzels, spraying scoop with cooking spray as needed and spacing dough discs at least 1 ½ inches apart. Freeze dough discs, uncovered, on baking sheets for at least 10 minutes (or up to 1 hour).
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Bake cookies in batches in preheated oven until puffy and just set, about 12 minutes for soft and fudgy cookies or 14 minutes for a firmer, cake-like texture. Let cookies cool completely on baking sheets, about 30 minutes. Store cookies in an airtight container at room temperature for up to 3 days.
Notes
Each cookie contains about 4 mg THC, based on the Cannabis-Infused Olive Oil recipe and a 20% THC strain of cannabis.
This recipe was developed in partnership with Kitchen Toke, the first media company dedicated to teaching people about culinary cannabis for health and wellness.
