The softest chocolate graham cracker cookies
Aug 07, 2025
This recipe for the softest chocolate chip cookies is the perfect choice for chocolate lovers. My daughter, who lived in Canada , compares them to the best chocolate chip cookies you can get in North America and is able to eat an entire sheet in one sitting.
These chocolate cookies melt like a cloud inside and have a slightly crunchy surface. Plus, they're made with graham flour, pistachio butter, high-quality cocoa, chocolate chips, and leftover sourdough. So you can say they're healthy and you don't have to count calories. :-)
Recipe for the softest chocolate graham cracker cookies
How long will you play with the dough: 15 minutes + 1 hour chilling
Time to put your cookies in the oven: 12 to 13 minutes
How many will you argue about: about 24 chocolate chip cookies
Ingredients:
120 g graham flour
30 g Dutch cocoa
1/2 teaspoon baking soda
a pinch of salt
80 g softened butter
50 g pistachio butter (unsweetened, if possible)
60 g Muscovado cane sugar (can also use regular cane sugar)
1 egg
110 g leftover sourdough (i.e. inactive, even straight from the fridge)
60 g dark chocolate (coarsely chopped)
40 g unsalted pistachios (chopped)
Procedure for cookies:
First, prepare all the ingredients on the line and weigh the graham flour, cocoa, baking soda and salt into one bowl and mix well . In the second bowl, put the softened butter, pistachio butter, sugar and beat until fluffy.
Add the egg and yeast and mix again until smooth.
Then thoroughly incorporate the dry mixture into the dough and finally stir in the chopped chocolate and pistachios and process again.
The dough will be slightly sticky – that’s okay. Cover with cling film and refrigerate for 1 hour.
Shape the cooled dough into balls weighing about 25 g, flatten them slightly with a spoon and place on a baking sheet lined with baking paper. I have a specially treated baking sheet, so I don't need to use paper. Place in a preheated oven at 175 °C and bake for 12 to 13 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Wait half an hour and serve.
Cocoa will slightly dry out the dough, while yeast will moisten it. That's why resting in the fridge is key, otherwise your cookies will be more runny than your nerves.
May your home smell good and baking be easy.
Mari Pece
