Chocolate Coffee "Graham" Crackers Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
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Carrie Vasios

Though they don't actually contain graham flour, these crunchy, dunkable crackers have the same texture as graham crackers. They get a twist with the addition of chocolate and coffee.

adapted from Smitten Kitchen

Recipe Details

Chocolate Coffee "Graham" Crackers Recipe

Active 25 mins
Total 2 hrs 45 mins
Serves 12 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups (about 11 ounces) whole wheat flour
  • 1/2 cup (about 2 1/2 ounces) all-purpose flour
  • 1 cup packed dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 7 tablespoons (3 1/2 ounces) cold unsalted butter, diced
  • 1/3 cup honey
  • 5 tablespoons milk
  • 2 tablespoons vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant espresso powder

Directions

  1. In the bowl of a food processor, combine whole wheat flour, all purpose flour, sugar, baking soda, and salt. Pulse to combine. Add butter and pulse until butter is the size of peas, about 4 to 6 one-second pulses.

  2. In a small bowl, whisk together honey, milk, vanilla, cocoa powder, and espresso powder until combined. Pour into food processor and pulse until dough comes together in a ball. Divide dough in half, wrap in plastic wrap, and let chill in refrigerator for 2 hours.

  3. Preheat oven to 350°F. Place oven racks in bottom and middle of oven. Line two baking sheets with parchment paper. Roll half of dough out onto a well floured surface (dough will be sticky) until 1/8-inch thick. Cut into 4- by 2-inch rectangles. Transfer cookies to baking sheets. Use a chopstick or toothpick to decoratively add holes to top of cookies to resemble graham crackers, if desired.

  4. Bake cookies until browned and dry on top, about 18 minutes. Let cool 5 minutes then transfer to a rack to finish cooling.

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