Chocolate Chirp Cookies


Can you imagine feeling the soft furs of a honey bee graze your lips? The antennae of a cockroach tickling the roof of your mouth? The crunchy exoskeleton of a beetle sliding down your gullet? If not, then prepare for the future: insect consumption has come to America and it’s not leaving anytime soon.

A holdover from non-Western countries who rely on the little critters for protein and a host of other health boosts, the practice of eating bugs has existed for centuries and encompasses over a billion people worldwide. We at Silver Spork have showed up just in time for this party, so we’re gonna be your spirit guide through the wacky world of entomologic gastronomy.

We’ll start you off easy with a spin on an old favorite, the chocolate chip cookie. The recipe is almost exactly like what your mother made for your elementary school bake sale, except for the crickets that’ll add texture and flavor (and can be used to repulse enemies you don’t want to share the goods with). Let us know how it goes, okay?

Chocolate Chirp Cookies

2 ¼ cups of plain flour
1tsp. baking soda
1tsp. salt
1cup unsalted butter, softened
¾ cup caster sugar
¾ cup brown sugar
1tsp. vanilla
2 eggs
12 ounces chocolate chips
1 cup chopped mixed nuts (optional)
½ cup dry- roasted crickets

Pre-heat the oven to 375F. Mix together butter, all the sugar, and the vanilla and beat until the mixture is smooth and creamy. Beat in the eggs and then slowly add flour, salt and baking soda. Stir in the nuts, ground insects, and chocolate chips. Place rounded teaspoonfuls of the mixture onto a greased baking tray and put in the oven for 8-10 minutes.

Let cookies cool and convince guests they have nothing to fear before serving.

Post by Bailey James. Art by Molly Johanson.