6 tablespoons (85 grams) unsalted butter, at room temperature
1/3 cup (75 grams) brown sugar
1/2 cup (170 grams) honey
1/3 cup (79 milliliters) water
1 teaspoon pure vanilla extract
16 ounces bittersweet chocolate, chopped
In a stand mixer fitted with the paddle attachment, mix together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, and salt on low speed. Add the butter, brown sugar, honey, water, and vanilla extract, mixing on medium-low speed, just until evenly combined and no flour remains.
Divide the dough into two equal pieces, form each into a rectangle and wrap each in plastic. Refrigerate the dough for at least 1 hour or freeze for up to a month.
Preheat the oven to 350°F.
On a silicone baking mat or piece of parchment paper, roll the chilled dough into a 10 x 13-inch rectangle about 1/16 inch thick. Dock the dough with a fork all over, then use a pastry or pizza wheel to score the dough. You can score the pieces to whatever size you like, so that when they are baked and cooled, they easily break into neat graham crackers. I score mine into 2-inch squares to make s’mores. Slide the mat or parchment onto a baking sheet. Bake for about 20 minutes or until the crackers are golden brown and dry.
Allow the cookies to cool completely on the baking sheet and then break apart. You can store the crackers wrapped in an airtight container in a dry, cool place. If the crackers lose their snap, you can reheat them in a 350°F oven for about 5 minutes.
Place the chocolate in a metal bowl set over a pot of simmering water to make a double boiler. Once the chocolate starts to melt around the edges, stir with a spatula. Once it’s smooth, turn off the heat and let it cool.
Use a pastry brush to paint the melted chocolate on one side of each graham cracker. Let the chocolate set up in the refrigerator or at room temperature, then utilize for s’mores.