Double Chocolate Toasted Graham Cracker Cookies

Preheat the oven to 350F and line a small baking sheet with parchment paper.

Scatter the walnuts and bake for 8-10 minutes or until fragrant.

While those roast, add the butter to a saucepan over medium heat. Melt down and stir until it turns from yellow, loud, and bubbly to amber, quiet, and frothy.

Pour the brown butter into a measuring glass where it should measure between 3/4 cup and 1 cup. Place in the refrigerator to cool down.

Return the saucepan to medium heat and add the ground graham crackers. Stir until graham crackers are darkened and toasted, about 5 minutes.

Transfer the graham crackers to a small dish and set aside. Also chop the walnuts when they’re done roasting.

In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.

In a large mixing bowl, whisk together the sugars and cooled brown butter. It’s OK if it’s still a little warm, just not piping hot.

Mix in the eggs and vanilla. Whisk vigorously until the dough turns light and velvety.

Pour in the graham crackers and dry ingredients. Switch to a rubber spatula and fold the dough to combine.

Right before the dough fully comes together, dump in the chopped chocolate and walnuts and fold to bring the dough together.

Let the dough rest at room temperature for about 15 minutes.

Using a large cookie scoop (3 tbsp worth), scoop the dough out onto a large baking pan lined with parchment paper. Try to scoop with a large chunk of dark chocolate on top. Space the cookies well apart as they spread quite a bit.

Bake for 12-15 minutes or until the edges are golden and the center looks pale, puffed, and slightly underdone.

Transfer the cookies to a cooling rack and continue baking the rest of the batch.

When they’re all done, sprinkle with a light pinch of sea salt and enjoy!