Preheat your oven to 350°. Weigh out all of your ingredients on a digital scale. Prepare a baking sheet with a Silpat or parchment paper.

Next, place the butter in a small saucepan over medium heat. Allow the butter to melt and eventually brown to a deep amber color. Allow the butter to cool slightly while you prepare the additional ingredients.

Combine sugars and brown butter in the bowl of a stand mixer with the paddle attachment. Combine flour, salt, baking powder, and baking soda in a separate bowl and whisk to combine. Add egg and yolks one at a time to the butter-sugar mixture until fully incorporated. Add vanilla extract. Add cinnamon and mix until just combined.

On a cutting board, chop each serving of chocolate into small pieces with a knife. These will be your chocolate chunks. Use a digital scale to weigh out 12 dough balls that equal 45 g each. Roll each dough ball in 1 serving of chocolate chunks, which means each cookie will contain 2.5 mg of cannabis. Reroll each dough ball, allowing the chocolate bits to incorporate into the cookie dough. Place the dough balls on a prepared baking sheet. Press them down slightly with your hand before sprinkling with flake sea salt.

Place in the oven and bake until done, about 14 minutes. Once you pull your cookies out of the oven, give them a tap on the countertop to create the perfect flat and chewy cookie. I like to serve these warm!

Want to up your dose? Use 2 servings of chocolate chunks incorporated into each cookie dough ball to hit 5 mg. No matter what your final dose is, ensure you’re marking everything you bake so people know they’re eating infused treats!