Chocolate Coffee &quotGraham&quot Crackers

Ingredients

• 2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 cup packed dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 7 tablespoons cold unsalted butter, diced
• 1/3 cup honey
• 5 tablespoons milk
• 2 tablespoons vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons instant espresso powder

Directions

1. In a food processor, add the whole wheat flour, all-purpose flour, sugar, baking soda, and salt, then pulse just to mix. Scatter in the butter and pulse until the pieces are pea-sized, about 4 to 6 1-second pulses. In a small bowl, whisk the honey, milk, vanilla, cocoa powder, and espresso powder until smooth and combined. Add the liquid mixture to the processor and pulse until the dough gathers into a ball. Split the dough in half, cover each portion in plastic wrap, and refrigerate for 2 hours.
2. Heat the oven to 350 degrees F. Set the oven racks in the bottom and middle positions. Line 2 baking sheets with parchment paper. On a generously floured work surface, roll out half of the dough, which will be sticky, to 1/8-inch thickness. Cut it into 4- by 2-inch rectangles. Move the cookies onto the prepared baking sheets. If you like, use a chopstick or toothpick to poke decorative holes across the tops so they look like graham crackers.
3. Bake until the cookies are browned and the surfaces look dry, about 18 minutes. Cool them on the baking sheets for 5 minutes, then move them to a rack to cool completely.