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Graham Cracker Chocolate Chip Cookies

Course Dessert
Servings 12 cookies

Ingredients

  • 10 tablespoons of unsalted butter
  • 1/2 cup of packed light brown sugar
  • 1/4 cup of white sugar
  • 1/2 teaspoon of vanilla optional
  • 1/2 cup of powdered graham crackers
  • 1 large egg at room temperature
  • 1 cup of all-purpose flour a little less than a full cup
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 6 ounces of semi-sweet or dark chocolate chopped
  • 4-6 graham crackers
  • Optional: marshmallows

Instructions

  • Start by browning the butter on low heat until it changes color and becomes fragrant. Whisk it with the sugars until they're well combined (about 3-5 minutes). Add the egg and vanilla, whisking for another 1-2 minutes until a creamy mixture forms.
  • Use a processor or blender to grind the graham crackers. Add them to the batter and whisk until combined.
  • Sift in the dry ingredients and gently fold with a spatula until halfway combined.
  • Add the chopped chocolate and graham crackers, continuing to fold until the dough just comes together. Be careful not to overmix.
  • Gently scoop the dough into balls using a 2-tablespoon scoop. No need to press too hard. Top with marshmallows if you fancy. Refrigerate for at least 2 hours.
  • Preheat the oven to 360°F and line 2 baking sheets.
  • Transfer the cookie dough balls onto the baking sheets and bake for about 12 minutes. The cookies shouldn't harden all the way; they'll set more as they cool.
  • Take them out and give the baking sheets a good smack on the counter to flatten the cookies. Let them rest for 20 minutes, and then it's time to enjoy your delicious creation!