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1
Whisk together the flours, cocoa powder, baking powder, and salt in a medium bowl; set aside.
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2
Place the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, stopping and scraping down the bowl halfway through, about 3 minutes total.
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3
Add the egg and beat until incorporated.
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4
Stop the mixer and scrape down the sides of the bowl.
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5
Turn the mixer to low speed, slowly add the dry ingredients, and mix until just incorporated.
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6
Divide the dough into 2 equal portions and shape them into 1-inch-thick squares.
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7
Wrap each tightly in plastic wrap and refrigerate for at least 30 minutes.
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8
Meanwhile, heat the oven to 350 degrees F and arrange 2 racks to divide the oven into thirds.
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9
Unwrap 1 dough portion and place it on a sheet of parchment paper.
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10
Lightly flour a rolling pin, then roll the dough into a rough 10-1/2-inch square.
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11
(If the dough becomes too soft and difficult to handle, place it back in the refrigerator to firm up.)
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12
Trim the dough to make a 9-inch square.
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13
Cut the dough into 9 (3-inch) squares, but do not separate the squares.
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14
Slide the parchment and dough onto a baking sheet and set aside at room temperature.
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15
Repeat rolling and trimming the remaining portion of dough and place on a second baking sheet.
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16
Place both baking sheets in the oven and bake for 8 minutes.
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17
Rotate the sheets from front to back and top to bottom, and continue baking until the graham crackers are fragrant and crisp around the edges, about 7 minutes more.
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18
Remove from the oven and transfer the crackers on the parchment sheets to a work surface.
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19
Let cool for 5 minutes.
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20
Using your hands, break the crackers into squares using the marked lines as a guide.
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21
Immediately transfer the crackers to a wire rack to cool completely.
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22
Store the chocolate graham crackers in an airtight container at room temperature for up to 5 days.
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23
For each smore, spread 1 tablespoon of the peanut or cookie butter on 9 of the graham crackers; set aside.
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24
Thread 3 marshmallows onto a skewer and .
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25
Carefully place the roasted marshmallows on the peanut or cookie butter side of 1 graham cracker and top with a second plain graham cracker.
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26
Gently squeeze the crackers together and remove the stick.
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27
Serve immediately.
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28
Repeat to make additional smores.
