Graham chocolate chip cookies

Graham cracker crumbs are folded into a soft and gooey chocolate chip cookies recipe for a delicious twist on a classic chocolate chip cookie recipe.

I have always loved graham cracker, so I was extra excited for this cookie. I used to love the chocolate covered graham crackers at that green coffee shop, and before it closed nearby there was a graham cracker flavored frozen yogurt at 16 Handles that I would get every time I went. I wanted to honor the flavor of graham cracker in one of my all time favorite desserts - a cookie!

This chocolate chip is thick and studded with both semisweet and milk chocolate chips. I love the balance of the deep chocolate from the semisweet chips and the sweetness from the milk chocolate. You can absolutely go all in on one or the other but I think the combination works perfectly.

Folded in with the dry ingredients is crushed up graham cracker. I used a standard honey graham cracker, so any standard graham cracker that you can find at the store will do. If you have a food processor you can use it, but I put the graham cracker sheets into a plastic bag and used the flat side of my meat tenderizer or a heavy pan to crush the graham into a powder and I think it works great that way. It also makes it so the graham is finely crushed enough but not a powder which adds some variety to the overall texture.

This dough comes together quickly, and chills for just an hour or so - and the quick wait is so worth it!

Ingredients:

• 4 sheets (60g) graham cracker, crushed

• 1 1/3 cup (160g) all purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 8 tablespoons (113g) unsalted butter, room temperature

• 1/2 cup (96g) light brown sugar

• 1/3 cup (64g) granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup (3oz) semisweet chocolate chips

• 1/2 cup (3 oz) milk chocolate chips
  

Prep time: 15 minutes

Bake time: 12-14 minutes

Servings: 12 cookies

Chill time: 1-2 hours

Equipment:

• Spatula or large spoon

• Cookie sheets

• Scooper (3 tablespoons)

• Parchment paper

• Stand mixer with paddle attachment

Cooking instructions:

For your graham cracker, you can place it into a plastic bag and use a flat tool, like a heavy pan, to crush your graham - or use a food processor if you'd like. Once crushed, add to a bowl and mix together with your dry ingredients, flour, baking soda, baking powder and salt. Set aside.

Into your stand mixer with the paddle attachment secured, place your butter and both sugars. Bring your stand mixer slowly from a low to high speed and allow it to combine the butter and sugar for about a minute.

Pause your stand mixer, and scrape down the sides of your butter and sugar mixture as well as your paddle attachment to ensure that no pockets of butter and sugar go unmixed. Then, add your egg and vanilla extract to your butter and sugar. Slowly bring your stand mixer back to a high speed and allow it to combine your mixture for 2-3 minutes. Slowly reduce the speed again, scrape down the sides of your mixture and paddle attachment.

Pour in your combined dry ingredients to your butter mixture, and start your mixer at a slow speed. Bring it up to a medium speed, mixing until about halfway incorporated.

Scrape the sides of your bowl, being sure to reach down to the bottom. Then add in your chocolate chips (reserving a few if you'd like to top your cookies with later). Turn your mixer back on for 30 seconds or so mixing until your chocolate is evenly dispersed and your dough has just formed.

Onto a parchment lined cookie sheet, use a cookie scoop or large spoon to portion out your dough - each scoop should be about 3 tablespoons in size (56-58g each), 12 scoops total. Place your cookie dough into the fridge uncovered to chill for an hour. If you'd like a thicker cookie, after the hour chill place your cookie sheet into the freezer for an additional hour or so prior to baking.

When you're ready, preheat your oven to 325 degrees. Bake for about 12-14 minutes (you may need longer if you are baking from the freezer). Allow to cool and enjoy!

If you saved some of your dough for later, allow it to freeze for another 10-12 hours (up to 24 hours) on your baking sheet, then transfer your dough to a plastic bag or airtight container and store in the freezer. Bake with the same instructions above any time!

Carb and serving info:

Servings: 12 cookies

Carbs in full recipe: 454

Carbs per serving (1 of 12): 38

Carbs from milk chocolate: 57

Carbs from semisweet chocolate: 53

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.