Double Chocolate Toasted Graham Cracker Cookies
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
15 cookies
- 1/2 cup walnuts
- 1 cup (220g) unsalted butter
- 3/4 cup (75g) ground graham crackers
- 1 1/2 cups (198g) all purpose flour
- 1 cup (100g) old fashioned rolled oats
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 3/4 cup (150g) dark brown sugar, packed
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 oz milk chocolate, finely chopped
- 3 oz 78% dark chocolate, roughly chopped
- Flaky sea salt, for sprinkling
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Preparation
Step 1
Preheat the oven to 350F and line a small baking sheet with parchment paper.
Step 2
Scatter the walnuts and bake for 8-10 minutes or until fragrant.
Step 3
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.
Step 4
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.
Step 5
Return the saucepan to medium heat and add the ground graham crackers. Stir until graham crackers are darkened and toasted, about 5 minutes.
Step 6
Transfer the graham crackers to a small dish and set aside. Also chop the walnuts when they’re done roasting.
Step 7
In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
Step 8
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.
Step 9
Mix in the eggs and vanilla. Whisk vigorously until the dough turns light and velvety.
Step 10
Pour in the graham crackers and dry ingredients. Switch to a rubber spatula and fold the dough to combine.
Step 11
Right before the dough fully comes together, dump in the chopped chocolate and walnuts and fold to bring the dough together.
Step 12
Let the dough rest at room temperature for about 15 minutes.
Step 13
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.
Step 14
Bake for 12-15 minutes or until the edges are golden and the center looks pale, puffed, and slightly underdone.
Step 15
Transfer the cookies to a cooling rack and continue baking the rest of the batch.
Step 16
When they’re all done, sprinkle with a light pinch of sea salt and enjoy!
Step 17
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Chef's notes
Flour – It’s crucial to measure the flour correctly. Use a food scale if possible or spoon the flour into the measuring cup and level it off.
Butter – Use good quality butter like cultured or European style. Ensure the butter isn’t too hot before mixing with sugar.
Eggs – Mix the dough thoroughly when adding the eggs to create a strong emulsification.
Chocolate – Use chocolate bars instead of chips. Chop milk chocolate into small bits and dark chocolate into rough chunks.
Rest – Allow dough to rest for about 15 minutes before scooping.
Bake – Pull the cookies when edges are golden brown and centers look slightly underdone.
Sea Salt – Use a light hand when sprinkling.
