We love graham crackers! And the only way to make them better is to make chocolate graham crackers. Rather than using graham flour which might never get used up and can go rancid quickly, we simply crush graham crackers into a buttery dough.
It’s bliss . . . so long as you remember to use a glass big enough for dunking!
Needs a bigger glass!
Chocolate Graham Cracker Cookies
Makes about 3 dozen cookies
2 cups plus 2 tablespoons or 255 grams all-purpose or plain flour
1½ cups or 150 grams graham cracker crumbs
1/3 cup or 28 grams unsweetened cocoa powder
½ teaspoon salt
½ pound (2 sticks) or 225 grams cool, unsalted butter, cut into small pieces
1½ cups or 300 grams granulated white sugar or caster sugar
¼ cup or 55 grams packed light brown sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
Position the racks in the top and bottom of the oven. Heat the oven to 350F or 175C. Whisk the flour, graham cracker crumbs, cocoa powder, and salt in a large bowl.
Beat the butter in a large bowl with an electric mixer at medium speed until smooth and light, 2 – 3 minutes. Add the sugar and continue beating at medium speed until fluffy if grainy.
Add the eggs yolks and vanilla; beat until smooth.
Add the flour mixture and beat at low speed until a dough forms in crumbs. Remove the beaters and work the dough with your hands in the bowl until it comes together into a ball. The dough will be stiff. Divide into thirds and cover with a clean kitchen towel.
Sprinkle a few drops of water on your work surface, then lay a large sheet of wax paper across it. Place one of the pieces of dough on top of it, flatten slightly, and cover with a second sheet of plastic wrap. Roll into a circle about 11 inches or 28 centimeters in diameter and 1/4-inch or 1/2-centimeter thick. Remove the top sheet of wax paper and use a drinking glass or round cookie cutter to cut the dough into 3-inch or 8-centimeter circles—or use the cookie cutter of your choice (heart, Christmas tree, or whale, for example) that yields about the same size cookies. Use a metal spatula to transfer the cookies to two large, ungreased baking sheets, spacing the cookies about 1½ inches or 3 centimeters apart. Repeat this process with additional pieces of the dough until you have filled both sheets; set the remainder of the dough aside for a second baking.
Bake for 6 minutes, then rotate the sheets top to bottom and back to front. Continue baking for about 6 more minutes, or until set but still springy to the touch. Cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool. Cool the baking sheets before using again. Repeat the rolling and baking process with the remainder of the dough.