Description
This homemade chocolate graham crackers recipe yields perfectly crisp and flavorful cookies with a rich cocoa undertone balanced by the natural sweetness of honey. Made from a blend of whole wheat and all-purpose flours, Dutch-processed cocoa, and cold butter, these crackers are rolled thin and baked to achieve an irresistible crunch. Ideal for snacking, dipping, or adding to dessert recipes, they offer a wholesome twist on a classic treat.
Ingredients
Dry Ingredients
- 1¼ cups (5 oz/143 g) powdered sugar
- ¾ cup (3 ¾ oz/105 g) whole wheat flour
- ½ cup (2 ½ oz/71 g) all-purpose flour
- ½ cup (2 oz/57 g) Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup (4 oz/115 g) cold butter, diced
- 2 tablespoons honey
- 2-3 tablespoons whole milk, at room temperature
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) with fan assist and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together powdered sugar, whole wheat flour, all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt until well combined.
- Incorporate Butter: Add the cold, diced butter to the dry ingredients and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs. Alternatively, use a pastry cutter or food processor for this step.
- Add Honey and Milk: In a small bowl, mix the honey and room temperature milk, then add this liquid mixture to the dry ingredients. Stir until the dough comes together and is firm enough to roll out.
- Roll Dough: Lightly flour a clean surface and roll out the dough to about ⅛ inch (0.6 cm) thick, ensuring even thickness for uniform baking.
- Cut and Pattern Cookies: Use a 2 ½-inch square cookie cutter or a pizza cutter to cut out the cookies. Use a fork to gently prick each cookie lengthwise down the center, then lightly score both sides with a skewer to create the classic graham cracker pattern.
- Arrange and Bake: Carefully transfer the shaped cookies to the prepared baking sheets. Bake them at 325°F (165°C) for about 15 minutes, or until the surface looks dry and cookies are crisp.
- Cool and Store: Allow the cookies to cool completely on a wire rack. Store in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- Ensure the butter is cold to achieve a crumbly texture in the dough, which helps create crispy crackers.
- If the dough feels too dry, add an extra tablespoon of milk gradually until it comes together.
- For extra flavor, consider adding a pinch of cinnamon or vanilla extract when mixing wet ingredients.
- These crackers can be frozen after baking for longer storage; thaw at room temperature before serving.
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
