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.
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!