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
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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.
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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.
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Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 1 1/2-Tablespoon spring-loaded cookie 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.
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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.
Recipe Notes
To clear up some confusion, this recipe is made from scratch and does not contain any store-bought graham crackers. Happy baking!
How do you create the graham flavor without using pre made crackers or graham flour? Could you substitute graham flour for some or all of the AP??? Thanks!
This recipe base was actually inspired by a recipe for homemade graham crackers. I know that most people don’t have graham flour on hand so I developed the recipe to taste like graham crackers without requiring difficult ingredients. Graham flour could work, though I’d worry it would make the cookies a little denser and heavier. I’d suggest giving the recipe a try as written first 🙂
Tessa, Thank you for the recipe! I’m looking forward to making it, but I wondered if the whole milk is key to the recipe or if it’s possible to use a substitute.
You could probably get away with a lower fat percentage milk or a nondairy alternative 🙂
Hi! can i use oatmeal flour instead of all purpose?
Hi! This recipe has only been tested with all-purpose flour, so you’ll have to make any modifications at the risk of seriously altering the intended texture.
Hi tessa! Im fom the Philippines and started baking when i learned about your page in facebook. Already tried some of your recipes. Have to say they all tasted delicious! Just have a little problem.. i tried lava brownie but the chocolate inside.didn’t turn out the way it should be. The brownie absorbed the chocolate inside that was supposed to run like lava. The other thing was, my cookie didn’t crack at the surface at the end of baking time. I wonder what is wrong..? Thanks Tessa! I hope you can help me. God bless you.
Recipe looks delish! I was also wondering about the butter, as Andree noted above – should the recipe call for 4 oz (1/2 stick) or 8 oz. (1 stick)?
Thanks
Hi Bonnie! I’m not sure what’s available where you live but here 1 stick of butter is 4 ounces. That’s actually the standard according to my culinary school and recipe writing resources!
Hi-I have a question about the recipe-it calls for 4 ounces (1 stick) of butter….but 4 ounces is only 1/2 stick of butter. Did you mean 8 ounces (1 stick) or 4 ounces (1/2 stick)? Thanks!
Hi.. I tried making these cookies today and i halved the recipe..but mine were very very gooey:(.. don’t know what I did wrong.. ur recipes have never failed me in the past ..
Sounds like they needed more baking time!
Thank you for the feed back, Tessa. I really appreciate the new baking knowledge you’ve shared. This will be my Sunday baking recipe this week and i am very excited to bake them. Thank you again and enjoy your weekend!
These look delicious…..I am unable to get Graham Crackers in Australia is there something I can use as a substitute?
Kind regards
Please read the recipe 🙂
Hi, I made these cookies today and they’re really good. Mine came out a bit darker (probably the dark brown sugar I used) but the taste and texture are perfect. I didnt flatten mine so they’re chunky but chewy just how we like it. Thanks!
Love, love, love these!!! Homemade Graham crackers FTW!
This recipe looks fantastic and your guidance in the kitchen has never let me down. I am new to baking and love learning the science behind the purpose of the ingredients. You always provide great insight into what you create. I was surprised that this recipe does not call for eggs. I was hoping you could explain why some cookie recipes require eggs and others don’t.
Thank you for sharing your recipes, I cannot wait to try this one.
Hi Elizabeth! That’s a great question. This recipe is unique because it’s basically taking a homemade graham cracker recipe and transforming it into a cookie. The dough is more like a pie dough (which don’t contain eggs) than a cookie dough which is what gives it that characteristic graham cracker taste and texture in cookie form.
Congrats on the new place, and hoping the move went smoothly! Do you think this recipe could evolve into a seven layer type cookie? Adding butterstoch chips, coconut, and walnuts. If so, what is the max quantity of add ins the dough can hold? Great recipe, and best of luck in your new home!
I don’t think that would work very well in this particular recipe because the dough isn’t very cohesive, it’s more like a pie dough. It wouldn’t hold up to so many additions, it would probably crumble. You might be able to transform it into seven layer type *bars* instead of cookies, but that would require some experimenting.
so there are no actual graham cracker crumbs in the recipe? just checking. I have made some before that have graham crackers and eagle brand milk, these sound less processed and good!
That’s right! These are made from scratch 🙂
Congrats on the new place! These cookies look delicious. I love graham crackers with chocolate and peanut butter. Will be giving these a try soon, maybe with a combo of chocolate and peanut butter chips.
A new kitchen! Could there be anything more exciting for a food blogger ? Enjoy setting it up!
We just moved too! And a batch of cookies were the first thing I made to break in the new kitchen. So important to making it feel like home!
These cookies sound beyond incredible. Making these with some s’mores this weekend for sure!
These look delicious!!!
I love homemade graham crackers but never thought about a graham cookie. They look delicious! Have fun doing your thing in your new kitchen!
We just moved too, and the kitchen was the first thing I unpacked! It looks like you christened the Kitchen in a MAJORLY delicious way with these babies! And SO MUCH congrats on the book girl! Pinning!