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dark chocolate graham cracker cookies on a cooling rack

Double Chocolate Toasted Graham Cracker Cookies


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!


  • 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


  1. Preheat the oven to 350F and line a small baking sheet with parchment paper.
  2. Scatter the walnuts and bake for 8-10 minutes or until fragrant.
  3. 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.
  4. 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.
  5. Return the saucepan to medium heat and add the ground graham crackers. Stir until graham crackers are darkened and toasted, about 5 minutes.
  6. Transfer the graham crackers to a small dish and set aside. Also chop the walnuts when they’re done roasting.
  7. In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
  8. 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.
  9. Mix in the eggs and vanilla. Whisk vigorously until the dough turns light and velvety.
  10. Pour in the graham crackers and dry ingredients. Switch to a rubber spatula and fold the dough to combine.
  11. Right before the dough fully comes together, dump in the chopped chocolate and walnuts and fold to bring the dough together.
  12. Let the dough rest at room temperature for about 15 minutes.
  13. 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.
  14. Bake for 12-15 minutes or until the edges are golden and the center looks pale, puffed, and slightly underdone.
  15. Transfer the cookies to a cooling rack and continue baking the rest of the batch.
  16. When they’re all done, sprinkle with a light pinch of sea salt and enjoy!
  • 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

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