Description
With brown butter, roasted walnuts, milk chocolate, dark chocolate, toasted graham cracker, and oats, these double chocolate graham cracker cookies are loaded with flavor! They’re also so chewy with a soft and buttery center. It’s a chocolate chip cookie recipe unlike any other!
Ingredients
- 1/2 cup walnuts
- 1 cup (220g) unsalted butter
- 3/4 cup (75g) ground graham crackers
- 1 1/2 cups (198g) all purpose flour
- 1 cup (100g) old fashioned rolled oats
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 3/4 cup (150g) dark brown sugar, packed
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 oz milk chocolate, finely chopped
- 3 oz 78% dark chocolate, roughly chopped
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350F and line a small baking sheet with parchment paper.
- Scatter the walnuts and bake for 8-10 minutes or until fragrant.
- While those roast, add the butter to a saucepan over medium heat. Melt down and stir until it turns from yellow, loud, and bubbly to amber, quiet, and frothy.
- Pour the brown butter into a measuring glass where it should measure between 3/4 cup and 1 cup. Place in the refrigerator to cool down.
- Return the saucepan to medium heat and add the ground graham crackers. Stir until graham crackers are darkened and toasted, about 5 minutes.
- Transfer the graham crackers to a small dish and set aside. Also chop the walnuts when they’re done roasting.
- In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together the sugars and cooled brown butter. It’s OK if it’s still a little warm, just not piping hot.
- Mix in the eggs and vanilla. Whisk vigorously until the dough turns light and velvety.
- Pour in the graham crackers and dry ingredients. Switch to a rubber spatula and fold the dough to combine.
- Right before the dough fully comes together, dump in the chopped chocolate and walnuts and fold to bring the dough together.
- Let the dough rest at room temperature for about 15 minutes.
- Using a large cookie scoop (3 tbsp worth), scoop the dough out onto a large baking pan lined with parchment paper. Try to scoop with a large chunk of dark chocolate on top. Space the cookies well apart as they spread quite a bit.
- Bake for 12-15 minutes or until the edges are golden and the center looks pale, puffed, and slightly underdone.
- Transfer the cookies to a cooling rack and continue baking the rest of the batch.
- When they’re all done, sprinkle with a light pinch of sea salt and enjoy!
Equipment
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- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: graham cracker cookies, brown butter chocolate chip cookies, double chocolate chip cookies, milk chocolate chip cookies, chocolate chip graham cracker cookies, dark chocolate chip cookies
