Industry Client Recipes
(With Permission)

Chocolate (Chirp) Cricket Cookies


70 gall-purpose flour
120 gcricket flour
4 gbaking soda
1.5 ginstant espresso
20 gcocoa powder
140 gunsalted butter
200 gbrown sugar
1large egg
8 gvanilla extract
140 gdark chocolate, rough chopped
  1. Combine the flours and baking soda in a small bowl.
  2. Take 2/3 of the butter and brown it in a small saucepan, stirring continuously and being careful not to burn it. Once the butter has browned, transfer it to a heat-proof bowl and slowly stir in the remaining butter. Add the cocoa powder and espresso to the melted butter and stir until dissolved.
  3. Add the chocolate mixture to a stand mixer fitted with a paddle attachment.
  4. Add the sugar to the chocolate and mix on medium high until smooth and cooled down, about 1-2 minutes
  5. Add the egg and vanilla and mix on medium high until light and fluffy.
  6. Add the combined dry ingredients and mix on low for about 30-45 seconds, scraping as necessary, until all ingredients are evenly combined.
  7. Stir in the chocolate chunks by hand.
  8. Cover and refrigerate for at least 1 hour or overnight.
  9. Heat the oven to 375°F. Scoop the cookie dough into 30 g portions and bake for 8-10 minutes.
  10. Allow the cookies to cool 5-10 minutes before serving.