Tessa's 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!
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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).
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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
Instructions
- 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 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.
- 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.
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!