Chocolate Chip Graham Cracker Cookies are uniquely tasty! Chewy homemade graham cracker cookies loaded with milk chocolate chips. Perfect base for s’mores!
Yesterday I completely unpacked our kitchen in our new house in record time. It was basically the first thing I unpacked and I went to town because I knew I wanted to christen our new kitchen with a fresh batch of homemade COOKIES. I have yet to make the cookies yet because luckily I had this Chocolate Chip Graham Cracker Cookie recipe I made in the old house that I knew I wanted to share with you first.
These little morsels of perfection feature a homemade graham cracker cookie base from my first cookbook which is beyond chewy and soft. I decided to put a little twist on that recipe and add in milk chocolate chips because we all know how well that combination works! These would make such a fabulous s’more sandwich it’s not even funny. Plus they’re perfect just on their own. I hope you make them soon!
In case you missed it, I recently shared my announcement of my upcoming book The Ultimate Cookie Handbook. I will be sharing some updates on Instagram, but if you’d like to be the first to find make sure you’re subscribed to my email list (you’ll also get a free cookbook for signing up).
Recipe Rundown
Taste: Like if a homemade graham cracker and chocolate chip cookie had a love child in heaven.
Texture: Ultra chewy yet soft and gooey.
Ease: A little different than your typical cookie recipe, this is more similar to making pie crust. If you have a food processor it will do most of the work for you!
Appearance: Mouthwatering.
Pros: Fun and unique twist on the chocolate chip cookie. Perfect for sandwiching toasted marshmallows!
Cons: The dough must be chilled so a little patience is required.
Would I make this again? Oh yes!
Yield: about 20 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 2 hours 30 minutes
Ingredients:
2 1/2 (11.25 ounces) cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
4 ounces (1 stick) unsalted butter, cut into cubes and frozen
1/4 cup honey
1/4 cup whole milk
1 tablespoon vanilla extract
1 cup (6 ounces) milk chocolate chips
Directions:
In the bowl of a food processor, combine the flour, baking soda, salt, cinnamon, and brown sugar. Pulse one or two times to combine. Add the cubes of butter and pulse until the mixture resembles coarse meal. You can also use a hand held pastry blender.
In a liquid measuring cup or small bowl, whisk together the honey, milk, and vanilla. Add the mixture to the food processor and pulse until a soft dough begins to form. Remove to a bowl and stir in the chocolate chips. Shape the dough into a flat disk and wrap in plastic. Refrigerate until firm, at least 2 hours or overnight.
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 1 1/2-tablespoon scoop, drop balls of dough onto the prepared baking sheets, spacing at least 2 inches apart. Flatten dough balls with the bottom of a measuring cup.
Bake for about 12 minutes, or until the edges are browned. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
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