Chocolate Hamantaschen Recipe

Bella Bursor

Ingredients:

Cookie Dough:

  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 teaspoon vanilla extract

Filling:

  • 4 tablespoons melted butter
  • 1/3 cup semi-sweet chocolate chips
  • 3 tablespoons flour
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

 

Instructions:

  1. In a small bowl mix 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  2. In a large bowl beat 1/2 cup softened butter with 1 cup sugar until light and fluffy. About five minutes. Add in the egg, egg yolk, and 1 1/2 teaspoon vanilla extract. Beat until fully mixed.
  3. Dump out dough on a lightly floured surface and knead a few times until smooth.
  4. Roll out dough to an 1/8 inch thick, don’t worry if the edges crack. Use a cup, wine glass or other round item to cut out 3 inch (or close) circles. Place them on a parchment paper lined baking sheet.
  5. To make the filling melt 4 tablespoons of butter with 1/3 cup semi sweet chocolate chips. After it is melted, mix it fully and add 3 tablespoons of flour, 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Mix fully and allow to cool on the counter for 5 minutes. Preheat the oven to 350 F.
  6. Scoop a small amount of chocolate into the middle of each cookie circle. Then fold the sides up in three places and pinch the corners to make a triangle. Make sure the cookies are about an inch apart on the tray.
  7. Put the tray with the cookies in the freezer for 10 minutes.
  8. Take it out of the freezer and put it directly in the oven. Bake for 14-16 minutes, turning the tray around halfway through. The cookies should be golden when done.

This recipe makes about 30 cookies and takes around 2 hours. The cookie part is a regular sugar cookie.