SERVINGS: 32 COOKIES
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
1 cup chocolate chips (mix dark & semi-sweet)
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.