Chocolate Chirp Cookies

Entomophagy Treats – Chocolate Chirp Cookies

Made using cricket flour and dry roasted crickets, these cookies are a brilliant way to ease yourself into the wide world of entomophagy (eating insects). A healthy alternative to regular chocolate chip cookies, packed full of protein and superbly delicious!

Ingredients 

To make these delicious chocolate chip cookies you will need:

• 1 ¼ cups of flour
• 1 cup of cricket flour
• 1 tsp of baking soda
• 1 cup of unsalted butter, softened
• ¾ cup of caster sugar
• ¾ cup of brown sugar
• 1 tsp of vanilla
• 2 medium sized eggs
• 300 g of chocolate chips
• 1 cup of mixed nuts (optional)
• ½ cup of dry roasted crickets
• Butter to grease the tray

Utensils 

• Large mixing bowl
• Wooden spoon
• Backing tray
• Teaspoon
• Cooling rack

Instructions 

Follow these simple steps to make the best chocolate chip cookies you have ever tasted!

• Start off by preheating your oven to 190℃
• Mix together the butter, sugar, and the vanilla in the large mixing bowl and beat using the wooden spoon until smooth and creamy.
• Beat the eggs into the mixture and slowly add both types of flour, salt and baking soda.
• Add the nuts, insects and chocolate chips into the mixture and stir until thoroughly mixed in.
• Using a small bit of butter grease your baking tray so the cookie mixture does not stick when baking.
• Place rounded size teaspoonfuls of the mixture onto the baking tray and space them evenly apart from one another.
• Place the tray in the oven and bake the cookies for 8-10 minutes.
• Once the cookies have finished baking, remove them from the oven and place them on a cooling rack and let them rest.

If you’ve tried making these cookies yourself, send us a picture on instagram using the hashtag #pestaurant, or send us a tweet to @Rentokil_PestIE – we’d love to hear from you.