Chocolate Graham Crackers

star rating (13) rate this recipe »
Recipe photo

Chocolate Graham Crackers

star rating (13) rate this recipe »
Published prior to 2008

If you like graham crackers, you'll love homemade graham crackers; their taste and texture goes a step beyond store-bought, from "Hmmm, good", to "WOW!" Crisp and light, these deep chocolate graham crackers are yummy spread with Marshmallow Fluff® and peanut butter; they also make a wonderful crust for chocolate cream pie.

1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (3 3/4 ounces) King Arthur Whole Wheat Flour, Traditional or White Whole Wheat
1/2 teaspoon salt
1/2 cup (1 1/2 ounces) Dutch-process cocoa
1 1/4 cups (5 ounces) confectioners' sugar
1 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) unsalted butter
2 tablespoons (1 1/2 ounces) honey
2 tablespoons (1 ounce) 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. Yield: thirty-two 3 1/2 x 2 1/2-inch crackers.

Nutrition information per serving (1 cracker, 17g): 71 cal, 3g fat, 1g protein, 4g complex carbohydrates, 6g sugar, 1g dietary fiber, 8mg cholesterol, 17mg sodium, 40mg potassium, 27RE vitamin A, 1mg vitamin C, 12mg calcium, 29mg phosphorus, 3mg caffeine.


1 2  All  
  • star rating 12/20/2014
  • Lesa from Hawaii
  • These were easier to make than I anticipated. To more easily work in the butter I cut it into smaller pieces. I had no problem rolling it out using a tiny bit of flour on top. I did have to add another 2 tablespoons of milk. Because we needed very crispy crackers I baked an extra 5 minutes (will do a few minutes longer next time). My daugher loved them. They crumbled easily. In the future I will make these for chocolate crumb crusts or cook them for just the 15 minutes for a softer cookie.
  • star rating 10/06/2013
  • Marcia from San Francisco area
  • Love this recipe. My super picky son even loves them. I had trouble rolling them evenly because you roll them so thin. To solve this I roll the dough between plastic wrap, but also between two parallel bamboo skewers, so my rolling pin rests on both.
  • star rating 09/04/2013
  • Tammy from Texas
  • I made this recipe using a scale to weigh the ingredients. These were very good and I will use them to make chocolate cookie crumb crusts, but they just taste like chocolate cookies, not like chocolate GRAHAM cracker cookies. They are too sweet for me. I wanted something that was more like the chocolate animal cracker cookies (not the frosted type) or chocolate Teddy Grahams. Maybe I'll try the recipe again and reduce the powdered sugar a bit and increase the graham flour slightly.
  • star rating 08/26/2013
  • Miranda from Chicago, IL
  • These are delicious! They have a great chocolate flavor as-is, but I've found that adding a 1/4 tsp of KA's instant espresso powder really deepens the chocolate flavor. I've made them in a stand mixer and in a food processor and found (as another reviewer did) that the food processor seems to produce a wetter, stickier dough. I've also found that the "biscotti" method (baking them as one piece, then cutting them and baking again) produces a crisper cracker. However, when these are softer they make a *phenomenal* cookie for ice cream sandwiches!
  • star rating 02/12/2013
  • Kielo from Bronx, New York
  • I bumped into some issues with this recipe mainly because I did not follow it to a T. it wasn't that I didn't want to follow it to a T, I just forgot to do certain things in a certain order. I'll be making these crackers tomorrow with my class of 8 two year olds, so I figured I'd try it out before I made it with them. Since it's Valentine's Day I thought we would make them red and call them (red velvet) and cut them into hearts. My main mistake was mincing the amount of chocolate. If I'd just put the amount of chocolate that was originally listed, I would've been for my first batch. It also tasted pretty bland and I didn't roll them out thin enough. So the second time around I added some vanilla to the rolled dough and re-rolled it. Then I rolled it out thinner but apparently still not thin enough. i However, I think tomorrow they will be a success because I now know what to do. Here are the adjustments I will make, feel free to follow them if you'd like. -Use the same amount of chocolate stated in the recipe (if not more) -Add 1 teaspoon of vanilla to the honey and milk mixture -Roll the dough out REALLY thin (shy of paper thin) -Add 1 teaspoon more honey -(if you're using dye) add a tablespoon of dye to the honey and milk mixture If you follow these above adjustments I think they'll come pretty tasty. At least that's what I think though :-).
  • star rating 12/22/2012
  • Heather from Riverside, CA
  • The crackers turned out great. I used the food processor to prepare the dough, and it worked wonderfully well, kind of like making pie crust dough with a food processor. I don't know if it's because I used the food process or added too much milk, but the dough was VERY sticky right off the bat and I could not roll it. I wrapped it in plastic wrap and chilled it in the frig for a while, like you do with pie crust. Then when I went to roll it, I used the plastic wrap as a barrier between the dough and the rolling pin and it worked perfectly. No sticking. Once the dough was rolled out to about 1/16th of an inch thick, I peeled off the plastic wrap, pricked with fork, and baked. I plan to use the crackers for a peanut butter and chocolate cheesecake crust for Christmas Eve. (But my husband and two little girls taste tested too and gave it a thumbs up just for snacking.)
  • star rating 06/14/2011
  • robkris712170 from KAF Community
  • Just what I was looking for! These are wonderful. I like them super thin and crispy.
  • star rating 09/05/2010
  • julia32 from KAF Community
  • Excellent graham crackers. I also made these without dairy, as another reviewer commented. I used soymilk, non-dairy butter and honey. I used 1/2 dutch cocoa and 1/2 KAF black cocoa. Both the dough and the finished crackers were delicious. I baked half and retained the remaining dough in the fridge and baked them the next day. Both batches worked well. However on the second batch I baked the dough in one piece then cut it into crackers then placed it back in the oven with the heat turned off and let them dry out (like cooking biscotti). It was only by doing this that my crackers were crisp. How wonderful that I don't have to resort to getting store bought grahams anymore. I'm curious to try them for pie crust.
  • star rating 06/19/2010
  • Stefanie from FL
  • I changed the recipe a little to suit my taste and diet. Instead of honey and butter I used molasses and vegan butter. I used almond milk for the milk. The molasses brings out the chocolate flavor and gives in a richer taste. I use these for my chocolate pie and my family loves it. They like the homemade graham cracker crust better then store bought. It is a little time consuming to make but is worth it. Try these, you will not be dissapointed.
  • star rating 05/28/2010
  • Victoria from Elmhurst, Il
  • AMAZING!!! I've made this recipe countless times and it's always delicious. I sometimes brush them with some milk and sprinkle with some sugar before I bake them to remind me of the store bought ones. They're the perfect desert snack
1 2  All