White Chocolate And Wax Worm Cookies Food

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE AND WAX WORM COOKIES

Steps:

• Preheat the oven to 375°F.
• 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 teaspoonful onto nonstick baking sheets.
• Gently press 2 or 3 of the remaining wax worms into the top of each cookie.
• Bake until the edges of each cookie are lightly browned, 8 to 12 minutes.
• Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 375°.
• Cream the butter and add the sugars.
• Beat in the vanilla extract and eggs.
• Add dry ingredients; mix well.
• Add in white chocolate chips and nuts.
• Combine mixture until well blended.
• Using a medium cookie scoop (or two tablespoonfuls batter) drop on ungreased baking sheet.
• They are large, so you may need to flatten a little before baking.
• Bake for 10 minutes.

WHITE CHOCOLATE LAVENDER COOKIES

Steps:

• Cream together softened butter and lavender sugar. Beat in the egg and the vanilla. Stir in the flour.
• Drop by teaspoon onto an ungreased cookie sheet. Bake 8-10 minutes at 385 degrees.
• Remove and cool on the sheet for 2 minutes, then place on a wire rack to cool the rest of the way.
• After cookies are cool to the touch, cook the white chocolate and ground lavender flowers in a small saucepan over low-medium heat until completely melted.
• Brush melted mixture onto the top of each cookie and place cookies on wax paper until icing hardens.
• Enjoy!

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

MEALWORM-CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Lightly grease a baking sheet with cooking spray.
• Spread mealworms on the prepared baking sheet.
• Bake in the preheated oven until mealworms are dry, brittle, and easily crushed, about 2 hours.
• Transfer mealworms to a blender; grind until they are the consistency of wheat germ. Increase oven heat to 375 degrees F (190 degrees C). Grease another baking sheet with cooking spray.
• Cream butter in a bowl using an electric mixer; mix in the ground mealworms, flour, brown sugar, white sugar, chocolate chips, oats, egg, vanilla extract, salt, and baking soda. Drop cookie batter by teaspoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 10 minutes.

WHITE CHOCOLATE AND MARMALADE VANILLA WAFERS

Steps:

• 1. Place the vanilla wafer cookies, rounded sides down, on wire racks set on top of baking sheets. Place 1/2 teaspoon of marmalade on the flat side of each cookie.
• 2. Place the white chocolate chips in a microwave-safe bowl and microwave on high, stirring once or twice, until just melted, 1 to 2 minutes depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the white chocolate chips in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is just melted. Remove from the heat and whisk until smooth.)
• 3. Use a small offset spatula to spread white chocolate over each cookie, covering the marmalade and coming to the edges. Place the baking sheets in the refrigerator for 5 minutes to allow the chocolate to set.
• White Chocolate and Marmalade Vanilla Wafers will keep, layered between parchment paper, at room temperature in an airtight container for up to 3 days.