I blame these cookies on Matt.
And really, you should too. So if when you make them, and if when you eat a couple12, it’s his fault, not mine.
Sorry, Matt, I still love you.
You see, I got this wonderful assortment of chocolate in the mail from GHIRARDELLI and didn’t know what to do with it. But then Matt suggested s’mores and I remembered this recipe from Tracey’s blog. She said they were the best s’mores cookies of every recipe she had tried. And if you read her blog, you know to trust her. Just look at this post, the girl knows what she’s doing!
So I decided to kick the cookies up a notch with the Intense Dark Sea Salt Soiree chocolate in place of your typical milk chocolate. The hint of bitterness from the higher cocoa percentage and salty bite makes the cookies a little more mature in flavor. The crunch from the almonds then adds a nice texture balance to the chewy cookie.
Go try it for yourself, and when you lose count of how many cookies you’ve inhaled, just remember that it’s not my fault.
Grown-up S’mores Cookies
Makes ~3 dozen cookies
1 cup honey graham cracker crumbs (about 8 sheets)
Disclaimer: I received free samples of GHIRARDELLI chocolate in the mail through the Foodbuzz Tastemaker program. All of the opinions expressed in this post are my own.
What are you blaming on someone else right now?