Chocolate (Chirp) Cricket Cookies

3

YIELD: 2 DOZEN

70 g	all-purpose flour
120 g	cricket flour
4 g	baking soda
1.5 g	instant espresso
20 g	cocoa powder
140 g	unsalted butter
200 g	brown sugar
1	large egg
8 g	vanilla extract
140 g	dark chocolate, rough chopped

Combine the flours and baking soda in a small bowl.
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.
Add the chocolate mixture to a stand mixer fitted with a paddle attachment.
Add the sugar to the chocolate and mix on medium high until smooth and cooled down, about 1-2 minutes
Add the egg and vanilla and mix on medium high until light and fluffy.
Add the combined dry ingredients and mix on low for about 30-45 seconds, scraping as necessary, until all ingredients are evenly combined.
Stir in the chocolate chunks by hand.
Cover and refrigerate for at least 1 hour or overnight.
Heat the oven to 375°F. Scoop the cookie dough into 30 g portions and bake for 8-10 minutes.
Allow the cookies to cool 5-10 minutes before serving.