sometimes, life gets in the way. you have intentions, there is motivation, and plans are formed. and then you remember that you have a growing business to run, a husband to love, friends to listen to, a house to tend to and not enough time in the day to get it all done.
lucky for me, there are always cookies to turn to. i forgot to send the thank you notes again? i’ll have a cookie, please. didn’t finish editing our new web site? yes, another cookie. haven’t blogged in a while because there’s no time to even cook anymore? well, let’s make us some cookies.
here’s a recipe i stumbled upon this morning. i was searching out one of my favorites - the classic honey graham cracker- and also peeking around for a childhood favorite of my hubby – the chocolate crisp. lucky for me, the chocolate graham cracker recipe popped up on my browser and presented me with the perfect compromise.
they are rediculously easy to make and with a few tweaks could be perfect. they are crunchy and dark, slightly sweet, and would love to be dipped or filled and sandwiched, or made into chocolate s’mores (which will be the fate of my freshly baked batch right after i post this).
enjoy them. and when life gets in the way, just remember there are always, always cookies
Chocolate Graham Crackers
1/2 cup all purpose flour
3/4 cup whole wheat flour, traditional or white whole wheat
1/2 teaspoon salt
1/2 cup dutch-process cocoa
1 1/4 cups confectioners’ sugar
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
2 tablespoons honey
2 tablespoons cold milk
preheat your oven to 325°F. cut out two sheets of parchment as large as your cookie sheets.
in a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. with a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly. in a separate bowl, combine the honey and milk, stirring until the honey dissolves. add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. add additional milk, if necessary.
turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth. divide the dough in half. work with half the dough at a time, keeping the remaining dough covered.
transfer one piece of dough to a piece of parchment. roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16-inch thick. trim the edges and prick the dough evenly with a dough docker or fork. repeat with the remaining dough and parchment. place the rolled-out dough pieces, on their parchment, onto baking sheets.
bake the crackers for 15 minutes, or until you begin to smell chocolate. remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife. transfer them to a rack to cool. store the cooled crackers tightly wrapped.
i used my kitchen aid stand mixed through the whole process. just use a paddle attachment and be sure not toover mix the dough. so easy!
be sure to use a dark cocoa powder, such as Drost cocoa, for a dark and rich flavor.
as you can see, i chose to roll and cut out my cookie shapes rather than cut them while hot. this is because i am very accident prone and would probably burn myself in the process, but also because i like to know i’ll have nice, uniform squares. just roll, cut and place on parchment lined pans. re-roll the remaining dough, being careful not to overwork it. we don’t want tough cookies!
the thinner the dough, the crisper the cookie. i like a little body and chew in the middle, so i rolled them slightly thicker. i also sprinkled them with a little granulated sugar for that extra texture and sweetness.
(recipe courtesy of king arthur flour)