Homemade Bite: Chocolate Cookies With Graham Cracker Crumb
Melt-in-your-mouth cookies with a perfect little crunch
Now that it's really summer you don't see much chocolate around. Everyone is selling lemon cookies or berry pies or vanilla ice cream, but not chocolate. So, in my nostalgia for wintertime flavors, I decided to make some classic chocolate cookies. Why? Because I really don't know if there's anything that compares to a warm, soft chocolate cookie right out of the oven.
As for baking, one thing to keep in mind is that the dough must chill for at least 2 hours before baking. This time is critical because it allows the gluten to rest, giving the cookie a soft texture rather than a rubbery texture. And, you'll see, these cookies are soft. I mean really soft. They almost dissolve on your tongue. Paired with a glass of milk or, if you're more like me, a mug of hot chocolate (I don't care if it's summer) they'll brighten up anyone's day.
For the graham cracker crumb, simply crush up 3-4 graham crackers in a food processor or blender (or with your hands if you're feeling energized) and roll each ball of cookie dough so that it has a liberal coating of crumb. The crumb is fantastic because it's crunch offers a balance in conjunction with the softness of the cookie.
Also, if you're a s'mores lover, you should definitely top each ball of cookie dough with some marshmallows. The marshmallows will melt and become perfectly gooey by the time the cookies are done. I didn't have any marshmallows handy, but something tells me it would taste great.
Overall, I highly recommend baking these cookies. They're so soft and moist, different from my other my other chocolate cookie recipe, which produces a denser, crispier cookie. Personally, I prefer these.
Timing: 30 minutes of work + 2 hours of chilling
Yield: Roughly 20 cookies
- 1 cup (125g) all-purpose flour
- 2/3 cup (56g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons (30ml) milk
- 4 full-sheet graham crackers, ground into fine crumbs
- Optional: 1/2 cup of mini marshmallows
To start, whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Once fully combines, set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined. Then, pour in the milk. The dough will be heavy and a bit sticky sticky. Cover tightly with plastic wrap and chill in the fridge for at least 2 hours.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Pour graham cracker crumbs into a bowl. Take 1 and 1/2 Tablespoons of chilled dough and roll into a ball. Roll each cookie dough ball into the graham cracker crumbs. Repeat with the rest of the cookie dough. Bake for 10 minutes. If adding marshmallows, remove the cookies from the oven and press 3-4 pieces of marshmallow on top of each cookie. Return to the oven for another 1-2 minutes. Remove from the oven. Beware, the cookies will appear undone and very soft. Just allow them to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh in an airtight container at room temperature for up to 7 days. Frozen, the dough will stay for up to 2 weeks.
Recipe Adapted From: Sally's Baking Addiction