Bready or Not Original: Chewy Honey Graham Cracker Cookies
This 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, Snack
Keyword: chocolate, cookies, graham cracker
Author: Beth Cato
Equipment
plastic wrap
teaspoon or tablespoon scoop
Ingredients
3/4cup1 1/2 sticks unsalted buttersoftened
1/2cuplight brown sugarpacked
1/2cupwhite sugar
2Tbhoney
1large egg room temperature
1Tablespoonvanilla extract
1cupbread flour
1/2cupall-purpose flour
1/2cupgraham cracker crumbs
2teaspoonscornstarch
1teaspoonbaking soda
1/2teaspoonsalt
1cupchocolate chipsadd a variety!
Instructions
In 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.