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Chocolate Graham Crackers

April 9, 2012

Lately it's been quite rainy where I live. In southern California terms a lot of rain means once or twice a month at most, so whenever the skies here turn grey I rejoice. These are the days when our family hunkers down by the fireplace to play board games, read piles of books and, of course, make s'mores. Hubby and I have done this with Kenya and Chloe a few times in the past couple of months alone and now, whenever the kids see so much as a drop of water falling from the sky they're pulling out the now not-so-hidden bag of marshmallows from the pantry. I always keep the other ingredients -- graham crackers and Nutella (by the way, if you've never tried this chocolate hazelnut spread to make s'mores in place of a bar of chocolate, the time to start is now) -- close by.

So there we were last month, sitting by the fire, gently toasting our marshmallows when Chloe said, "I wish I had a chocolate graham cracker". You can't feel too bad for a 3 year-old fantasizing about a chocolate graham cracker while she's got a mouth full of s'mores, but her idea really got me thinking. The next day I went straight to the kitchen and came up with Chloe's dream cookie. It's mainly a graham cracker but packs a bang of chocolate in each bite making them unbelievably delicious and the ultimate kid treat!

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Chocolate Graham Crackers  (168 1-inch Crackers)

  • Prep Time:5 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 20 minutes,

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup dark brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup butter, chilled & cubed
  • 1/4 cup honey
  • 1/4 cup water

Preparation

  1. 1. Preheat oven to 350°F.
  2. 2. In a food processor or mixer combine the first 7 ingredients.
  3. 3. Add butter to the mix and pulse/mix until it resembles coarse meal.
  4. 4. Add honey and water and continue to mix until it all combines.
  5. 5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
  6. 6. Roll dough out until it is 1/4 inch thick. Cut into crackers or shapes with cookie cutters.*
  7. 7. Place cookies on a Silpat or parchment-lined baking sheet and bake for 15 minutes.
  8. 8. Cool and serve.
  10. * To Freeze: After step 6, place cut-out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
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Comments






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  1. Elaine U

    February 8, 2013 at 12:15 pm

    Reply

    Made these for the first time yesterday. Simple recipe but too sweet. Next time I’ll be cutting back on the amount of brown sugar.

  2. Susie

    January 26, 2013 at 5:11 pm

    Reply

    I am going to try these, but I’m going to try replacing the butter with shortening. We are getting rid of the dairy for our son. Has anyone else tried replacing the butter? If so, any comments or recommendations? I’ll report back once i have made them.

    • catherine

      January 28, 2013 at 1:09 am

      Reply

      You can swap shortening for butter at a 1:1 ratio!

  3. Meredith

    November 22, 2012 at 4:57 am

    Reply

    Mine are in the oven right now – I needed a dab more water it seemed and had to make the dark brown sugar since they don’t have that at stores in Austria and they smell delish. Love your website and all of your lovely and healthy ideas!

  4. rachael

    November 10, 2012 at 10:04 am

    Reply

    My son is 9 months old. Should I substitute the honey for something else since you are not supposed to give honey until after age 1? Wonder if applesause would work…

  5. Ashley

    September 18, 2012 at 4:40 pm

    Reply

    Great recipe! I made these for my kiddos, ages 3 and 8 months, but found that I can’t stop eating them! Haha they turned out a little too tasty… If that’s possible ;) o I also added about a tablespoon molasses because all I had was light brown sugar, Which kept the rich flavor

  6. Mira

    August 20, 2012 at 1:59 pm

    Reply

    question….if I wanted to replace any of the flour with either coconut flour or almond meal, do you think I would get the same dough consistency? Do you have any rules of thumb to follow for flour substitution? Thank you!!!

  7. Louise

    July 27, 2012 at 4:57 am

    Reply

    This is a great recipe! So rich and tasty.
    I made them and everyone enjoyed them!

    http://louiseandthestyleworld.blogspot.gr/2012/07/daring-bakers-july-2012.html

  8. Angela

    April 26, 2012 at 3:06 pm

    Reply

    These are great! My 20 month old DD had fun making these with me. I rolled the dough out in 2 batches: 1/4″ and 1/2″ the thin crackers are identical to graham crackers but I prefer the thicker cracker :) thanks for the great recipe!

  9. Pingback: Chocolate grahams « Em-i-lis

  10. Dee

    April 18, 2012 at 7:32 pm

    Reply

    Cannot wait to try this recipe! You rock!

  11. Teice

    April 17, 2012 at 4:19 pm

    Reply

    These just came out of the oven! Love these and your regular graham crackers. And I do make them without a food processor I just use my pastry cutter to mix it up and knead some with my hands.

  12. Kari

    April 13, 2012 at 11:59 am

    Reply

    will this work if i dont have a food processor or mixer? Can I just do it by hand?

    • catherine

      April 13, 2012 at 3:24 pm

      Reply

      You can do it by hand! Cut in the butter using two knives, a pastry blender, or your fingers. Follow the directions as they’re written. :)

  13. Maria

    April 12, 2012 at 2:41 pm

    Reply

    Are these crunchy?

    • catherine

      April 12, 2012 at 4:24 pm

      Reply

      That actually depends on how thin you roll them! If you roll to 1/4 inch thick like I do they will be very close to the consistency of a store-bought graham cracker. Not crispy like a chip, but not soft like a cookie – somewhere in between! If you like a softer graham cracker just roll your dough a little thicker!

  14. Aimee (I Tri To Be Me)

    April 11, 2012 at 9:23 pm

    Reply

    These look so yummy! I am making them tomorrow! BUT, do you know how long they will last? Do you have to store them in the fridge? Thanks!

    • catherine

      April 12, 2012 at 12:35 pm

      Reply

      I store them in an airtight container on the counter and they last about a week and a half!

  15. cocovolleyball

    April 11, 2012 at 4:10 pm

    Reply

    How about using graham flour instead of the ones you used?

    • catherine

      April 11, 2012 at 4:43 pm

      Reply

      If you can find it Graham Flour would be great in these!

  16. Beckie W

    April 10, 2012 at 11:03 pm

    Reply

    What will happen if you use light brown sugar or even turbinado as sub for the dark brown sugar? Will it alter the cracker much?
    Thanks in advance!

    • catherine

      April 11, 2012 at 11:58 am

      Reply

      Light brown sugar will work just as well as dark (just a slightly different flavor)! Turbinado sugar might be too dry to use in these, but it is worth a shot!

  17. Sara

    April 10, 2012 at 10:54 pm

    Reply

    Can you use all wheat flour? (instead of one cup white, one cup wheat)?

    • catherine

      April 11, 2012 at 11:58 am

      Reply

      You can use all whole wheat flour, but it will change the consistency of the graham crackers!

  18. Jillian

    April 10, 2012 at 7:51 pm

    Reply

    Can you sub the wheat and all purpose flour with boxed gluten free flour?

    • catherine

      April 11, 2012 at 12:03 pm

      Reply

      Yes you can! The texture may be different with the gluten-free flour, though.

  19. angie

    April 10, 2012 at 2:36 pm

    Reply

    Thank you for so many great recipes. I have tried so many and all of them have been wonderful. Thank you for helping my family eat better.

  20. stella

    April 9, 2012 at 7:56 pm

    Reply

    Catherine,
    you always have the sweetest little cookie cutters- where do you procure them? I love these little flowers.

    • Krissy

      April 10, 2012 at 7:17 am

      Reply

      Stella, If there are any outlet centers with cooking type stores near you, I would suggest looking there too! I have found some of the cutest coookie cutters, and little pie plates….and custard cups…and oh boy I could go nuts in those stores. LOL but its worth a look if you have one near you!!

    • stella

      April 9, 2012 at 8:29 pm

      Reply

      Oops! :) Found them in the weelicious amazon store

  21. Rachel

    April 9, 2012 at 7:15 pm

    Reply

    1/4 in seemed to thick for my regular graham crackers. We are loving them none the less and will definitely be trying this one in the relatively near future!

  22. Lindz

    April 9, 2012 at 5:12 pm

    Reply

    Love this recipe! Is there a way to use agave or honey instead of brown sugar? If so, how much?

  23. Jen

    April 9, 2012 at 2:23 pm

    Reply

    Toddler-approved! My two-year old gobbled these up! Thank you for your fun and easy recipes!

  24. Tonia

    April 9, 2012 at 12:43 pm

    Reply

    Been patiently waiting for this recipe. Going to make them tonight :) ))

  25. Brandy

    April 9, 2012 at 10:17 am

    Reply

    thank you! I have been waiting for this recipe since I saw it on facebook.

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