There are so many ways to enjoy these chocolate crackers--with ice cream, with peanut butter or on their own, they have just the right amount of chocolate flavor.
Ingredients
1¾ cups all-purpose flour
4 tablespoons sugar
½ teaspoon kosher salt
⅔ cup milk
2 tablespoons chilled butter, cut into small pieces
⅓ cup + 1 tablespoon unsweetened cocoa powder
Instructions
Preheat your oven to 450°F. (For my convection oven, I bake at 425°F.)
Using a food processor, pulse the flour, sugar, cocoa powder, salt until combined. Add the pieces of chilled butter and process until the butter is no longer discernible in the mixture, a few seconds. With the food processor on, add the milk and process until the dough comes together.
Turn the dough out on a floured surface and knead it for about 5-6 minutes. Don’t be afraid to sprinkle more flour if the dough becomes a bit sticky as you knead it. Shape the dough into a ball and cut in half.
Using a rolling pin, roll out one half of the dough on an inverted baking pan. I use a half sheet size pan and roll out as thinly as I can until the dough comes close to the edges of the pan. Repeat for second half.
Pierce the surface of the dough with a fork and score it with a knife into serving-size pieces. Mine are about the size of Saltine crackers.
Bake on the sheet pan for 10-12 minutes or until the uneven edges turn dark brown and your kitchen begins to smell like chocolate. Make sure to rotate the pan halfway through baking. I bake the dough in two batches to make sure they bake evenly but you can try baking both batches at the same time.
Slide out the baked cracker sheet onto a cooling rack and make sure to let it cool completely so the crackers are crisp.
Use a large knife to cut the crackers in uniform pieces using the scoring as a guide. Each half dough will make about 20-25 crackers plus the extra from the uneven edges
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/05/chocolate-crackers-a-guest-post-for-a-little-bit-of-everything/