Chocolate Coffee \

[Photograph: Carrie Vasios]

Though they don't actually contain graham flour, these crunchy, dunkable crackers have the same texture as graham crackers. They get a twist with the addition of chocolate and coffee.

adapted from Smitten Kitchen

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Chocolate Coffee "Graham" Crackers

About This Recipe

Yield:makes about 1 dozen cookies
Active time:25 minutes
Total time:2 hours 45 minutes
This recipe appears in: Cookie Monster: Chocolate Coffee Graham Crackers


  • 2 cups (about 11 ounces) whole wheat flour
  • 1/2 cup (about 2 1/2 ounces) all-purpose flour
  • 1 cup packed dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 7 tablespoons (3 1/2 ounces) cold unsalted butter, diced
  • 1/3 cup honey
  • 5 tablespoons milk
  • 2 tablespoons vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant espresso powder


  1. 1

    In the bowl of a food processor, combine whole wheat flour, all purpose flour, sugar, baking soda, and salt. Pulse to combine. Add butter and pulse until butter is the size of peas, about 4 to 6 one-second pulses.

  2. 2

    In a small bowl, whisk together honey, milk, vanilla, cocoa powder, and espresso powder until combined. Pour into food processor and pulse until dough comes together in a ball. Divide dough in half, wrap in plastic wrap, and let chill in refrigerator for 2 hours.

  3. 3

    Preheat oven to 350°F. Place oven racks in bottom and middle of oven. Line two baking sheets with parchment paper. Roll half of dough out onto a well floured surface (dough will be sticky) until 1/8-inch thick. Cut into 4- by 2-inch rectangles. Transfer cookies to baking sheets. Use a chopstick or toothpick to decoratively add holes to top of cookies to resemble graham crackers, if desired.

  4. 4

    Bake cookies until browned and dry on top, about 18 minutes. Let cool 5 minutes then transfer to a rack to finish cooling.

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