Bready or Not Original: Chewy Honey Graham Cracker Cookies
Today’s Chewy Honey Graham Cracker Cookies are a new twist on my original Chewy Honey Cookie base recipe.
This time around, crushed graham crackers are substituted for some of the all-purpose flour. This not only changes the texture, adding some pleasant grittiness, but also introduces a different sort of sweetness that pairs beautifully with chocolate.
Want to try some of my other original cookie recipes that use this same base? Here you go!
Chewy Honey Chocolate Chip Cookies
PrintBready or Not Original: Chewy Honey Graham Cracker CookiesThis fresh take on my classic Chewy Honey Cookies substitutes crushed graham crackers for some of the flour, resulting in a delicious cookie with a different texture and sweetness.Course Dessert, SnackKeyword chocolate, cookies, graham crackerAuthor Beth CatoEquipmentplastic wrapteaspoon or tablespoon scoopIngredients3/4 cup 1 1/2 sticks unsalted butter softened1/2 cup light brown sugar packed1/2 cup white sugar2 Tb honey1 large egg room temperature1 Tablespoon vanilla extract1 cup bread flour1/2 cup all-purpose flour1/2 cup graham cracker crumbs2 teaspoons cornstarch1 teaspoon baking soda1/2 teaspoon salt1 cup chocolate chips add a variety!InstructionsIn a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, graham cracker crumbs, cornstarch, baking soda, and salt. Sift together.Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.Store cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.OM NOM NOM!
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