White Chocolate and Wax Worm Cookies

Name: White Chocolate and Wax Worm Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters firmly packed brown sugar; 177 milliliters butter, softened; 1 large egg; 394 milliliters all-purpose flour; 79 milliliters granulated sugar; 1 teaspoons salt; 1 teaspoon vanilla extract; 177 milliliters (about 375) frozen wax worms, thawed; 473 milliliters white chocolate chunks or morsels

This recipe serves 36. One portion of this dish contains around 1g of protein, 7g of fat, and From preparation to the plate, this recipe takes approximately 45 minutes. If you have egg, wax worms, granulated sugar, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 375°F.

Equipment you will use

Oven

In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy.

Ingredients you will need

Vanilla Extract

Baking Soda

Butter

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies.

Ingredients you will need

White Chocolate Chips

Butter

All Purpose Flour

Egg

Drop the batter by rounded teaspoonful onto nonstick baking sheets.

Equipment you will use

Baking Sheet

Gently press 2 or 3 of the remaining wax worms into the top of each cookie.

Ingredients you will need

Bake until the edges of each cookie are lightly browned, 8 to 12 minutes.

Ingredients you will need

Equipment you will use

Oven

Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon. Copyright © David George Gordon, 2013; photographs copyright © 2013 by Chugrad McAndrews. Published by Ten Speed Press, 2013.