This recipe yields 12 cookies.
Ingredients
12 ounces of dark chocolate
½ cup dry roasted crickets, coarsely chopped
1 ½ cup of all-purpose flour
1 cup of powdered crickets
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
¾ cup white sugar
¾ cup brown sugar
1 tsp. vanilla extract
2 eggs
Instructions
- Heat the oven to 375 degrees F.
- Place parchment paper on a cookie tray.
- Place chocolate chips in a bowl and melt them in a microwave, or melt them over hot water on the stove top.
- Dip the chopped crickets into chocolate and leave to dry on the parchment paper. If the room is warm, put them in the fridge.
- In a bowl, combine flour, powdered crickets, baking soda and salt. Set aside.
- In another bowl, beat butter with white sugar, brown sugar and vanilla until creamy. Then beat in the eggs.
- Gradually add the flour-mixture to the butter-batter. Mix well.
- Gently stir in the chocolate covered crickets.
- Place parchment paper on a cookie tray.
- Drop rounded dollops of cookie batter onto the parchment paper.
- Bake in the oven until ready, this will usually take 8-10 minutes.
