Graham Crumb Chocolate Chip Cookies

If you read this blog with any frequency, you will be aware that my husband often complains that I don’t make enough chocolate chip cookies. That is true, as it needs to be quite a different chocolate chip cookie for me to add it to my blog. I came across this recipe and it seemed interesting. I have made a couple of items with graham cracker crumbs, but not this recipe exactly. I figured it would be nice to make a chocolate chip cookie variation.

This recipe originally called for mini milk chocolate chips, but I didn’t have those on hand, so I used regular sized milk chocolate chips. I need to restock some of my baking chips, and I will see if that’s something that is available here. I gather recipes from bloggers that live all around the world, so sometimes I have to be creative with specific ingredients.

These cookies come together like traditional chocolate chip cookies, simply with the addition of graham cracker crumbs and cinnamon. I like cinnamon a lot and it pairs well with milk chocolate, so I wasn’t surprised to see that added to this recipe. Some people don’t like the idea of adding extra flavors to chocolate chip cookies, but I think this one is fine. The graham cracker crumbs and the milk chocolate chips add a lovely sweetness to these cookies, which is hard to resist!

Graham Crumb Chocolate Chip Cookies
1 cup butter, room temperature
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tablespoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups graham cracker crumbs
2 cups milk chocolate chips

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, combine the butter, sugar, and brown sugar. Beat on medium for several minutes until light. Stir in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and graham cracker crumbs. With the mixer running on low, gradually add the flour mixture to the butter mixture. When the dough is almost cohesive, add the milk chocolate chips and mix on low to incorporate.

Shape the dough into 1-1/4” balls on the prepared baking sheets.

Bake for 10 minutes, until cookies are set. The cookies will continue to bake a little as they cool. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Lord Byron’s Kitchen