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Gracious Cooking

Chocolate Dipped Graham Cracker Chocolate Chip Cookies

5 from 1 vote
These little delights are packed full of graham cracker and chocolate flavor. Plus, they're dipped in chocolate! What's not to love?
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Prep Time 20 minutes
Cook Time 10 minutes
chilling time 30 minutes
Total Time 1 hour
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 18 graham cracker sheets make 2 and ½ cups of graham cracker crumbs.
  • 2 and ¼ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • 1 cup softened unsalted butter
  • 1 and ½ cups packed brown sugar
  • ¼ 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

Equipment

  • 1 food processor or blender
  • 1 mixer
  • 1 medium cookie scoop optional
  • parchment paper
  • half sheet pans or cookie sheets
  • wire cooling rack

Method
 

  1. In either a food processor or blender, blend 18 graham cracker sheets until they are fine graham cracker crumbs.
  2. 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.
  3. 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.
  4. Add eggs one at a time, mixing well after each addition.
  5. Add dry ingredients in one addition, and mix until combined, about 10 to 15 seconds. Do not overmix.
  6. 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.
  7. 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.
  8. Once the cookie dough balls are in the freezer, preheat your oven to 350 degrees Fahrenheit with a rack in the center position.
  9. 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.
  10. 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.
  11. 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
  12. 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.
  13. 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.
  14. Enjoy and leave me a comment telling me how your experience was!

Notes

To freeze baked and dipped cookies- freeze the cookies in a single layer on a parchment lined baking sheet. Once frozen, you can place them in a freezer bag. To thaw, Set the cookies out on a single layer on a plate and let them come up to room temperature.