Chocolate Graham Goodies

If you’ve ever wished you could carry the flavor of s’mores around in cookie form, this is your answer.

Graham cracker crumbs replace half the flour in a classic drop cookie dough, giving every bite that unmistakable honey-sweet, slightly sandy graham texture. A pinch of cinnamon ties it all together, and 12 ounces of mini chocolate chips make sure there’s melty chocolate in every single bite.

They bake fast and the directions couldn’t be clearer: do not overbake. Pull them soft, let them cool for a minute on the sheet, and you’ll have cookies with crisp edges that give way to a chewy, gooey middle.

Kitchen Tips

• Mini chips distribute more evenly than standard-size chips, so every bite gets chocolate. Don’t substitute
• Pull them from the oven when they still look slightly underdone. They’ll firm up on the sheet during that 1-minute rest
• Pack the brown sugar firmly for a chewier cookie with deeper caramel flavor
• Store in an airtight container and they’ll stay soft for 3 to 4 days