Like the name implies, Graham Crumb Chocolate Chip Cookies are made with crushed graham crumbs, chocolate, and even brown sugar. These are the best cookies you’ll ever eat!
When I decided that I was going to bake these cookies, my initial thought was to hold off on publishing the recipe until Christmas. For me, graham crumbs conjure up images of Christmas. I guess that’s when my mom would use graham crumbs the most.
Well, she did make a no-bake cheesecake almost every Sunday for dessert. That had graham crumbs. Maybe I’m wrong about them being a Christmas thing. So, I’m going to go ahead and publish this recipe now. Besides, I already have more than enough new cookie recipes to fill my Christmas quota!
Yes, Dear Reader, you know I’m already busy at work on my third annual Lord Byron’s 24 Cookies of Christmas series! The cat’s out of the bag now, but I think most of you already expect it to happen anyway. You know how much I love Christmas! And, I love graham crackers and crumbs, so let’s talk about this recipe!
THE BOY WHO STOLE CRACKERS
I remember when I was a kid, I would steal my mom’s graham crackers. If she was out of graham crackers, I would steal her graham crumbs. How could I help myself? They were so delicious! Besides, she’d never let us eat them, because to her they were only meant for baking!
I’ve shared with you before, Dear Reader, that I have never in my life tried a s’mores. Nope! Sure, we had backyard fires just like everyone else. We roasted wieners and toasted marshmallows. But, to this day, I’ve never paired a toasted marshmallow with a graham cracker and chocolate.
Just a few days ago, we purchased a fire pit for our backyard. I have purchased marshmallows, graham crackers, and chocolate. Even John.e, the vegetarian, will get to partake, because I managed to find vegan marshmallows! Our plan is to light a fire and makes s’mores in the evening on Canada Day.
Finally, after over 40 years of feeling guilty about eating my mom’s graham crackers, I’m going to live my childhood fantasies! Come to think of it, I’m not sure I can remember any of my childhood friends making s’mores either. Were they just not a thing in 1980s Newfoundland?
GRAHAM CRUMB CONSISTENCY
There are really two options when it comes to making this cookie recipe. You can purchase the graham crumbs. Or you can make your own crumbs from graham crackers. To be honest, both will do just fine, but if you choose to use crackers, you need to get the consistency just right.
Many bakers will place graham crackers in a bag and smash it with a rolling pin. That’s fine – if you want to spend your day banging a rolling pin onto your kitchen counter. You see, Dear Reader, the crumbs need to be fine in order for the cookie batter to level out properly while baking.
The best way to get the right crumb consistency is to buy graham crumbs. That way, the work is already done for you! If all you have on hand are graham crackers, you can use those. But, do yourself a favour and pop them into a food processor. Pulse them until they are fine like sand. This will ensure you get the perfect baked cookie.
CHOCOLATE CHIPS CAN MAKE ALL THE DIFFERENCE
You can use whichever chocolate chip you tend to favour. I prefer milk chocolate or semi sweet. But, I have been known to use dark chocolate a time or two.
For this particular recipe, I like to use milk chocolate. Milk chocolate chips have a creamier texture and lends itself so well to the grainy texture of the graham crumbs. Since this cookie is not a super soft cookie, the milk chocolate chips will make them feel like that are!
I used mini milk chocolate chips. Again, it was because I wanted the cookie to look just as good as it tastes. You can use regular size chips. In fact, you can skip the chips completely if you want. Or, you can add in baking M&Ms, or even cinnamon chips!
Here’s my last piece of advice. Use a spring loaded cookie scoop. This is the set that I own. I used the 4 cm scoop with the purple handle.
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Graham Crumb Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups graham cracker crumbs
- 2 cups mini milk chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, beat together the butter, sugar, and brown sugar until light and fluffy – about 3-5 minutes.
- Add the eggs and vanilla extract. Beat into the butter mixture.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and graham crumbs. Beat into the wet mixture until just combined.
- Use a rubber spatula fold in the chocolate chips.
- The cookie dough will be a little crumbly, so it's best to use a small cookie scoop to portion the cookie dough. Scoop the dough and place on the prepared baking sheet. Leave 2 inches of space between each cookie.
- Bake for 10 minutes. Remove from oven and allow to cook for 3 minutes before transferring to a wire cooling rack to finish cooling.
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