TIME: 1HR
SERVINGS: 32 COOKIES

INGREDIENTS

2 1/3 cups high protein cricket Flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 sticks cold unsalted butter
1 cup molasses sugar (can sub dark brown) 
3/4 cup granulated sugar
2 eggs
1 cup chocolate chips (mix dark & semi-sweet)

DIRECTIONS

Preheat oven to 168 degrees Celsius. 

Sift dry ingredients into a bowl and mix well.

Beat half the butter in a stand mixer using the paddle attachment until smooth.

Add sugars and the rest of the butter and beat until creamy.

Add the eggs one at a time and beat gently.

Add dry ingredients gradually until combined.

Stir in chocolate chips. 

Refrigerate dough for :15 minutes.

Line baking sheets with parchment paper and roll out balls.

Arrange the dough evenly on the lined sheets and bake for 10-12 minutes, rotating the trays halfway through.

Allow to cool until bottoms are firm, then transfer to cooling racks.