Ingredients Directions
  • 1/2 cup dark brown sugar 
  • 1/2 cup white sugar
  • 1 cup butter, softened 
  • 2 eggs
  • 1 tsp vanilla
  • 2.5 cups flour
  • 1/2 cup cricket flour
  • 1/2 tsp salt
  • 1 tsp baking powder 
  • 2-3 cups of chocolate chips (single flavor or mixed)

Paleo version: substitute sugar with 1/2 cup of honey & 1/8 tsp baking soda

Gluten Free version: substitute flour with 2.5 cups almond flour & 1/2 tsp xanthan gum

Egg-Free version: substitute eggs with 2 tbsp ground chia seed and 6 tbsp water; whisk together and allow to set in fridge for 15 min

Preheat oven to 350 degrees F (325 degrees F for paleo version)

Cream together sugar and butter. Add eggs and vanilla, mixing until fully incorporated.

Mix together salt, flour, cricket flour, and baking powder in separate bowl, and add to wet ingredients until fully mixed. Add chocolate chips until evenly distributed (amount depends on personal preference).

If desired, chill dough. Otherwise, place tablespoon-sized balls on baking sheet (press down on balls for normal cookies or leave as is for bites).

Cook until light golden and solid (but still soft) to the touch, 10-15 minutes. 

Remove from baking sheet and let dry on wire racks.