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White Chocolate and Wax Worm Cookies
(recipe, David George Gordon)
- 1⅔ cups all-purpose flour
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¾ cup butter, softened
- ¾ cup firmly packed brown sugar
- ⅓ cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg
- 2 cups white chocolate chunks or morsels
- ¾ cup (about 375) frozen wax worms, thawed (see Note, below)
- Preheat the oven to 375 degrees.
- In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy.
- Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies.
- Drop the batter by rounded teaspoonfuls onto nonstick baking sheets. Gently press 2 or 3 of the remaining wax worms into the top of each cookie.
Culinate editor's note: Gordon's book contains many suggestions of places to source wax worms, including Carolina Biological Supply Company, Connecticut Valley Biological, Grubco, and Timberline Live Pet Foods.