Whoever decided that graham crackers were “crackers” was playing fast and loose with the term… there is almost nothing that grahams have in common with saltines and Ritz and the like. They are straight up cookies. Just a little less sweet than the traditional ones, and a different shape.

They become even less like crackers when you cover them with chocolate.

Which, I definitely think you should.

Dave made these lovely treats for a barbecue we went to last weekend to watch the World Cup. But I had to save a few behind because I love them so much. I especially like that he rolls them out to about double the thickness of your average graham – making them even more cookie-like.

Here’s what you need:

8 3/8 oz. whole wheat flour
1 7/8 oz. all-purpose flour
3 oz. dark brown sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/8 tsp. ground cinnamon
3 oz unsalted butter, chilled and cut into cubes
2 1/4 oz. molasses
1 1/2 oz. whole milk
1/2 tsp vanilla
8 oz. baker’s chocolate

Add the whole wheat flour, AP flour, baking soda, baking powder, salt and cinnamon to a food processor and pulse to combine. Next, add the butter cubes and pulse until the mixture is mealy.

Next, add the molasses, milk and vanilla. Process until the dough forms a ball. If the dough doesn’t quite come together, add more water only a half teaspoon at a time. When it does, wrap the ball in plastic wrap and flatten into a disc. Chill for 30 minutes in the refrigerator.

Preheat the oven to 350 degrees Fahrenheit.

Remove the plastic wrap and roll the chilled dough out between two pieces of parchment paper until it’s 1/4 inch thick. Turn a half sheet pan upside down over the dough, then place your hand under the bottom layer of parchment and safely flip the dough and parchment onto the pan. Remove the now-top layer of parchment paper.

Trim edges and cut into neat squares using a pizza cutter, Poke holes throughout the crackers using a tester, a fork or a chopstick.

Bake for about 25 minutes, then allow to cool completely. Gently break the crackers apart – or to ensure a clean edge, you can go over the grooves with the pizza cutter again first.

Finally, bring 1 1/2 inch of water to a simmer in a saucepan. Place a heat safe bowl atop the saucepan to form a double boiler. Break the baker’s chocolate into pieces and stir frequently until melted and smooth. Spread over the tops of the crackers, and then allow to set up for 5-10 minutes.