• Ingredients
  • 125 g Unsalted Butter/margarine
  • 100 g Light Brown Sugar
  • 75 g White Granulated Sugar
  • 1 Large/Medium Egg
  • 1 tsp Vanilla
  • 250 g Plain Flour
  • 35 g Cocoa Powder
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 100 g White Chocolate Chips (or chopped chocolate)
  • 100 g Milk Chocolate Chips (or chopped chocolate)
  • 100 g Dark Chocolate Chips (or chopped chocolate)
  • Crickets, grasshoppers, buffalo worms and mealworms

  • Method

  • Add your butter and sugars to a bowl and beat till creamy.
  • Add in your egg and vanilla, and beat again.
  • Add in the sieved plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed. I did this a couple of spoonful’s at a time and used my hand mixer until almost the very end and then moved onto a wooden spoon when this got a little too stiff.
 
  • Add in your Chocolate Chips and mix till they're distributed well
  • I'm making multiple insect cookies.
    This mixture makes 8 large cookies. So I weighed my cookies out into four bowls and added a different insect into each bowl. Approx a table spoon in each b bowl. You can however just have all the same flavour if you prefer and add less or more insects into your dough as desired. 
  • Once you are happy with the dough then make the cookie dough balls – you will have 8 that weigh appox about 115-120g each. 
  • Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so. 
  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular
  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray and cooked one tray at a time on the middle shelf.

  • Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking.
  • Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling.

    Please let me know how you get on & don't forget to share with the hash tag:

    #ENTOKITCHEN
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  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes.
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch.
  • If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won't hurt.
  • Once baked, these will last for 4-5+ days.
  • You can make them smaller by splitting the mixture into 12, and bake for 9-10 minutes.