Chocolate Chip Graham Cracker Cookies
Try this Chocolate Chip Graham Cracker Cookies recipe, or contribute your own.
Try this Chocolate Chip Graham Cracker Cookies recipe, or contribute your own.
- Carbohydrate 70.672 g
- Cholesterol 0 mg
- Fat 33.6 g
- Fiber 6.60800010681152 g
- Protein 4.704 g
- Saturated Fat 19.88 g
- Serving Size 1 1 recipe (112g)
- Sodium 12.32 mg
- Sugar 64.0639998931885 g
- Trans Fat 1.47616 g
- Calories 536 calories
Step-by-step
- Preheat oven to 350 degrees.
- Either using a food processor or by hand, finely grind the graham crackers.
- Combine all ingredients in a medium bowl. It will be very thick.
- Immediately drop cracker mixture by heaping tablespoonfuls onto parchment paper-lined baking sheets.
- Bake at 350 degrees for 9-12 minutes or until lightly browned. Cool cookies on pans for 3 minutes. Remove cookies to a wire rack; cool completely. (can also be served warm if making smores!)
Crumb-based cookies rely entirely on the precise ratio of sugar-rich dairy binders to dry starches to prevent structural collapse during baking. When replacing traditional flour with pulverized whole-grain wafers, the resulting dough lacks gluten networks, meaning success depends entirely on the high protein and sugar content of sweetened condensed milk to set the structure at 350 degrees Fahrenheit. Because finely ground crumbs absorb moisture rapidly, letting the mixture sit on the parchment paper too long before baking will cause the fats to separate and yield greasy, flat disks rather than tender mounds.
- Grind the graham crackers until they reach a uniform sand-like consistency, as large chunks create weak points that crumble apart when touched.
- Line baking sheets with parchment paper to prevent the high sugar content of the condensed milk from bonding permanently to the metal surface.
- Bake for 9 to 12 minutes, watching closely for the edges to turn a light golden brown while the centers remain soft.
- Leave the cookies on the hot pan for exactly 3 minutes so residual heat finishes setting the interior without overcooking the bottoms.
- Transfer the baked goods to a wire rack to cool completely and allow ambient air circulation to harden the exterior shell.
Thorough cooling is essential to achieve the desired crumbly-yet-chewy mouthfeel, because residual internal steam will soften the structure if the cookies are packed away prematurely. Storing them in an airtight container at room temperature preserves this texture for up to five days.
