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Author Notes: This recipe is from the lovely Erin Mcdowell's cookbook The Fearless Baker, out on October 24th, 2017. Erin is a longtime contributor to Food52 and she is a true baking goddess – if she writes a recipe, you know it'll work. This does make a *ton* of cookies, so if you aren't looking to host a giant shindig for Halloween, feel free to bake half the dough and freeze the rest for when a future graham/s'more craving hits. —Catherine Lamb
Makes about 55 cookies
Chocolate Glaze + Chocolate Graham Crackers
- 8 ounces semi-sweet chocolate, chopped (227 g)
- 1/2 cup coconut oil (100 g)
- 1 cup graham flour (149 g)
- 1/2 cup all purpose flour (60 g)
- 1/3 cup unsweetened cocoa powder (28 g)
- 1 cup powdered sugar (113 g)
- 8 tablespoons cold, unsalted butter, cut into cubes (113 g)
- 2 tablespoons cold milk (28 g)
- 1 teaspoon baking powder (4 g)
- Make the chocolate glaze: Combine the chopped chocolate and coconut oil in a medium heatproof bowl and place over a medium saucepan of barely simmering water (with the bowl not touching the water). Heat, stirring occasionally until the mixture is fully melted and combined. Remove from the heat and let cool to room temperature.
- Preheat the oven to 325°F/162°C, with racks in the upper and lower thirds. Line three baking sheets with parchment paper.
- Make the graham crackers: Sift the graham flour, all-purpose flour, cocoa powder, powdered sugar, and baking powder into a food processor. Pulse a few times to combine. Add the butter and pulse until mixture resembles coarse meal, 1 to 2 minutes. Add the milk 1 tablespoon at a time, pulsing just until the dough forms a ball around the blade. The dough should be smooth and only lightly sticky.
- Turn out the dough and divide in half (about 275 g each). Form each piece into a rectangle about 1 inch thick.
- Flour a work surface well and flour the dough on both sides. Roll one rectangle of the dough out to a 1/4-inch thickness; it is prone to sticking, so be sure to rotate it every few rolls and keep the surface floured. Using a 2-inch round cutter, cut the dough into circles. Use a small offset spatula to transfer the circles onto one of the prepared baking sheets—stagger the crackers, leaving about 1/2 inch between them. Reserve the dough scraps. Roll and cut the other rectangle of dough. Then gather the scraps together, roll the dough once more, and cut out more circles as needed to reach a total of 55. Prick the surface of each cracker a few times with a fork.
- Bake the crackers, rotating the sheets from front to back and top to bottom at the halfway mark, until they are dry on the surface and appear set, 14 to 16 minutes. Transfer the baking sheets to wire racks let the graham crackers cool completely. Repeat with the remaining baking sheet.
- 2/3 cup cool water (161 g)
- 1 tablespoon powdered gelatin (15 g)
- 1 cup granulated sugar (198 g)
- 1/2 cup corn syrup (156 g)
- 1 vanilla bean, split lengthwise
- 2 large egg whites (60 g)
- Measure 1/3 cup (81 g) of the water into a small heatproof bowl. Sprinkle the gelatin over the water and let bloom (soften) for about 5 minutes.
- Lightly coat a silicone spatula with nonstick spray. Fit a disposable pastry bag with a #803 plain tip (you can just cut a 1/2-inch opening in the tip of the bag, but using the tip is a little easier and produces sexier curves). Lightly coat the inside of the bag and the tip as best you can with nonstick spray.
- Combine the sugar, corn syrup, and remaining 1/3 cup (81 g) water in a medium saucepan. Scrape the seeds from the vanilla pod and add the seeds and the pod to the pan. Bring the mixture to a boil over medium-high heat; you can stir the mixture before it comes to a boil to help dissolve the sugar, but stop stirring the moment it starts to boil. Attach a candy thermometer to the side of the pan (or have an instant-read thermometer ready). Continue to boil until the sugar reaches 240 °F/115 °C on the thermometer.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), beat the egg whites on low speed until lightly frothy.
- Melt the gelatin in a microwave, about 30 seconds, or by setting the bowl in a shallow dish of hot water.
- When the sugar syrup reaches 240°F/115°C, carefully remove the vanilla bean with tongs and discard. Increase the mixer speed to medium-high and add the syrup to the egg whites in a slow, steady stream, then pour in the melted gelatin. Continue whipping on high speed until the marshmallow crème is bright white and fluffy and holds medium peaks, 4 to 5 minutes.
- Finish the cookies: Use the greased spatula to transfer some of the marshmallow crème to the pastry bag, filling it about halfway. Working quickly and using a spiral motion, pipe a mound about 2 to 2 1/2 inches high onto each cookie, releasing the pressure and lifting up the bag to finish each with a point or even a little curlicue. It's important to work quickly so the gelatin doesn't firm up too much (it will begin to set as it cools). Let the marshmallow set at room temperature for 5 to 10 minutes.
- Check on the chocolate glaze: It should be cool but still fluid; if it has set up, rewarm very gently. (10-second intervals over the pan of hot water or 10-second bursts in the microwave). The chocolate should be fluid but not at all warm.
- Spoon the glaze over the cookies to coat them. Let the cookies stand (at room temperature or in the refrigerator) until the chocolate is firm, about 30 minutes to 1 hour.