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!
Photo by Maren Caruso
Chocolate Graham Crackers (makes 14 dozen - 28 servings)
- 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
Preparation1. Preheat oven to 350°F.
2. In a food processor or mixer combine the first 7 ingredients.
3. Add butter to the mix and pulse/mix until it resembles coarse meal.
4. Add honey and water and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. Roll dough out until it is 1/4 inch thick. Cut into crackers or shapes with cookie cutters.*
7. Place cookies on a Silpat or parchment-lined baking sheet and bake for 15 minutes.
8. Cool and serve.
* 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.