White Chocolate and Wax Worm Cookies
By David George Gordon
Photo by Chugrad McAndrews
Yield: about 3 dozen cookies
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups white chocolate chunks or morsels
- 3/4 cup (about 375) frozen wax worms, thawed
Preheat the oven to 375°F. 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. 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.
Drop the batter by rounded teaspoonful onto nonstick baking sheets. Gently press 2 or 3 of the remaining wax worms into the top of each cookie.
Bake until the edges of each cookie are lightly browned, 8 to 12 minutes. Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Printed with permission from The Eat-A-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Other Edible Insects, by David George Gordon, copyright Â© 2013. Published by Ten Speed Press, an imprint of the Crown Publishing Group.