Homemade Chocolate Graham Crackers
Servings: 42 crackers
Great as an after-school snack, these from scratch chocolate graham crackers are made with real ingredients that you already have in your pantry!
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Equipment
- Food Processor optional
Ingredients
- 2 ½ cup all-purpose flour (312 grams by weight)
- ½ cup cocoa powder (40 grams by weight)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 7 Tablespoons butter, cut up
- 1 cup granulated sugar (200 grams by weight)
- 6 Tablespoons milk
- 2 teaspoons vanilla extract
- 1 Tablespoon granulated sugar for dusting
Instructions
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt to combine.
- Cut in butter with pastry cutter or 2 knives until mixture resembles fine to coarse crumbs.
- In a small bowl, mix sugar, milk and vanilla. Pour into flour mixture. Mix until moist. Add additional milk 1 Tablespoon at a time if mixture is too dry. (See NOTES below for food processor instructions.)
- Separate dough into 3 disks. Wrap in plastic and place in fridge to chill 1 hour.
- Preheat oven to 375°F.
- Place each disk of dough on a sheet of parchment paper or silicone baking sheet. Top with a sheet of wax paper. Roll out to ⅛" thickness (about 9" x 7 ½" rectangle).
- Using a pizza cutter, cut dough into rectangles that measure 3" x 1 ½". Poke each rectangle 3-4 times with a fork. Sprinkle top of grahams with extra sugar.
- Transfer parchment paper onto a baking sheet. Bake 375°F for 14-16 minutes until edges are firm and centers spring back lightly when pressed.
- Recut along lines and remove to wire rack to cool, separating each cracker. Crackers will continue to crisp up as they cool.
- Store tightly covered at room temperature up to 3 days, or freeze for longer storage.
Notes
- Butter can be swapped for shortening, if needed.
- To make dough in the food processor: Add all dry ingredients and pulse to mix. Add butter and pulse until mixed to fine crumbs. Mix sugar, milk and vanilla. Add to food processor and pulse until dough comes together in a ball, adding extra milk, if needed.
- Dough can be made ahead of time and stored in the fridge up to 2 days before rolling and baking.
- No extra flour is needed when rolling out dough if you cover the dough with waxed paper.