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Chocolate dipped graham cracker chocolate chip cookies are just as delightful as they sound. Graham cracker crumbs are added to a chocolate chip cookie base and baked into mounds of deeply flavored sweetness. When they come out of the oven, they get very gently flattened out and cooled. Once cooled they get dipped into a bath of silky chocolate. What could be better? Nothing, that’s what.
Ingredients
There are no specialty ingredients for these graham cracker chocolate chip cookies. I’ll tell you a secret. You don’t even have to dip them in chocolate if you don’t want to. They are so good on their own, too. The base graham cracker cookie recipe is brought to us by Maria Lichty. I’ve dressed it up with a little chocolate jewelry. Here’s what you’ll need:
- 18 graham cracker sheets, or 2 and 1/2 cups of graham cracker crumbs
- flour
- baking soda
- baking powder
- sea salt (any fine table salt)
- cinnamon
- softened butter
- brown sugar
- 2 eggs
- vanilla extract
- chocolate chips
- 4 ounces of chocolate for every dozen cookies you wish to dip
Equipment
The only specialty equipment you will need is either a food processor or a blender to turn the graham crackers into crumbs. I don’t have a food processor (weird, I know), so I blend mine. If you’re looking for a good blender, I like my ninja for $100. You can also just beat the snot out of them in a plastic zip top bag. The choice is yours. Other things you will need include:
- a mixer – I have a Bosch and love love love it, but any stand mixer or hand mixer will work just great. Also, if you do have the Bosch, do you have the cookie paddles? You need them.
- A medium cookie scoop. Seriously, these make your cookie life so much better. Perfectly sized cookies every time.
- Parchment paper
- Half sheet pans
- Cooling rack
Shaping The Graham Cracker Chocolate Chip Cookies
These cookies have a high ratio of dry ingredients to wet ingredients. That means that they will not spread out as much as other cookie recipes when baking. Do not fret, though, these cookies are not dry. They are chewy, chocolatey and charming. If you wish to leave them mounded as finished cookies, feel free. They will be round little cuties. If you want to gently press them with a fork to flatten them slightly, that’s fine too!
Just make sure to barely press down the top of the cookie. You don’t want to squish them, just flatten the tops slightly.
Dipping The Graham Cracker Chocolate Chip Cookies
I like to use baking chocolate bars for my cookies’ chocolate bath, but chocolate chips work, too. You need four ounces of chocolate (one bar) for every 12 or so cookies that you wish to dip.
After the cookies are completely cooled, melt the chocolate either over a double boiler or in the microwave. If you choose the microwave method, stir the chocolate every 15 seconds to ensure it doesn’t burn. Pour the melted chocolate into a small bowl, and dip each cookie about halfway in the chocolate. Cool on parchment or wax paper. If it is hot in your house, you may need to set the chocolate in the fridge.
Chilling
This dough needs to be chilled before baking, but not for long. I like to scoop out all my dough and put it in the freezer while the oven preheats.
Freezing
Both the dough balls and the baked, dipped cookies can be frozen. Dough balls can be stored in a plastic freezer bag in the freezer for up to 3 months. Bake at 350 degrees Fahrenheit for 11-12 minutes, maybe a tad longer, until you see a little browning around the edges.
Already baked and dipped cookies can be frozen in a single layer on a parchment lined baking sheet and then transferred to a plastic freezer bag and frozen for up to 3 months. Thaw in a single layer at room temperature.
You and your family are going to love these rich, cinnamon-spiced, graham cracker delights. I’m telling you, make them this week. Then make more the next week. They will not last long.
When you make chocolate dipped graham cracker chocolate chip cookies, I want to see them! Please tag me in your pictures on Instagram @gracious.cooking and leave me a comment below telling me how it went!
Happy Cooking!
Carli
P.S. you might also want to check out my chewy chocolate chip cookie recipe.
Chocolate Dipped Graham Cracker Chocolate Chip Cookies
Equipment
- 1 food processor or blender
- 1 mixer
- 1 medium cookie scoop optional
- parchment paper
- half sheet pans or cookie sheets
- wire cooling rack
Ingredients
- 18 graham cracker sheets make 2 and 1/2 cups of graham cracker crumbs.
- 2 and 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup softened unsalted butter
- 1 and 1/2 cups packed brown sugar
- 1/4 cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 large eggs
- 2 cups semi sweet chocolate chips
- 8 ounces semi sweet baking chocolate or chocolate chips
Instructions
- In either a food processor or blender, blend 18 graham cracker sheets until they are fine graham cracker crumbs.
- In a medium or large mixing bowl, combine graham cracker crumbs, flour, baking powder, baking soda, salt, and ground cinnamon. Whisk and set aside. These are your dry ingredients.
- In the bowl of a stand mixer with the paddle attachment, add the unsated butter, brown sugar granulated sugar, and vanilla extract. Mix on medium speed until the mixture has lightened and is fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Add dry ingredients in one addition, and mix until combined, about 10 to 15 seconds. Do not overmix.
- Add chocolate chips and mix just until combined. Technically, mixer manufacturers do not want you to add chips to your mixer. I always do anyway, but proceed with caution. If you worry about your mixer's strength, fold them in with a rubber spatula.
- Using a medium cookie scoop, scoop out dough onto a baking sheet lined with parchment paper. Scoop out all the dough, with the little mounds close to each other Chill in the freezer.
- Once the cookie dough balls are in the freezer, preheat your oven to 350 degrees Fahrenheit with a rack in the center position.
- Once the oven is preheated, arrange 12 cookie dough balls onto a parchment lined baking sheet. Bake for 10 to 12 minutes. Do not overbake. The cookies are done when you start to see a little browning around the edges.
- If you want a flatter cookie, gently press the top of each cookie with a fork right after it comes out of the oven. Cool the cookies on a wire rack.
- Once the cookies are completely cool, melt the chocolate either over a double boiler or in the microwave. For the microwave method, place the chocolate in a microwave safe bowl. Microwave in 15 second intervals, stirring in between until the chocolate is melted. Pour the melted chocolate into a small bowl
- Dip each cookie into the chocolate about halfway up the cookie. Place on a parchment lined baking sheet to set. If your house is warm, place the cookies in the fridge to set the chocolate.
- Store extra dough balls in a freezer bag in the freezer for up to 3 months. Store baked cookies either covered at room temperature for 3 days, or frozen for up to 3 months. See note.
- Enjoy and leave me a comment telling me how your experience was!
These are delicious. Don’t even hesitate to make them!! Delicious as cookie dough, and delicious by themselves I’d you don’t want to do the chocolate dipping. Or do a little of everything. Just make these cookies right now.
I’m so glad you liked them, Emily!!! Thank you for letting me know! 🥰🥰🥰