Chocolate Graham Crackers
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
51
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt
2
In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes
3
Add the molasses and beat to combine
4
Add the flour mixture to the butter mixture and beat until well combined
5
Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc
6
Chill until firm enough to roll, at least 1 hour
7
Preheat the oven to 350 degrees F
8
On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle
9
Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies
10
Score each rectangle in half crosswise, but don't cut all the way through
11
Using a fork, make 3 indentations in each square
12
Transfer the parchment with the rolled dough to a baking sheet
13
Freeze for 10 minutes
14
Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes
15
While the cookies are still warm, use a knife to cut them apart
16
Let the cookies cool completely on the sheet on a rack
17
Repeat with the remaining dough, rerolling the scraps once