1 1/4 cups finely crushed graham crackers (8 to 10 crackers), plus 1 1/2 cups broken graham crackers (about 5 crackers)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, finely chopped
Sat fat 5g
How to Make It
Heat oven to 325° F. Line 2 baking sheets with parchment. Whisk together the flour, crushed graham crackers, baking powder, baking soda, and salt in a medium bowl.
In a separate bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Fold in the coarsely chopped graham crackers.
Scoop heaping tablespoonfuls of the dough into balls and place on the prepared baking sheets, spacing them 2 inches apart.
Bake, in batches, rotating the sheets halfway through, until the edges are firm, 14 to 16 minutes. Cool slightly on the baking sheets, then transfer to a wire rack.
Place the chocolate in a large microwave-safe bowl and microwave on high in 15-second intervals, stirring between each, until melted and smooth. Cool slightly then drizzle over the cookies.
Storage suggestion: Store the cookies in an airtight container at room temperature for up to 5 days.
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