The best part about the Jewish holiday, Purim, is the incredible triangular shaped cookies filled with jam or chocolate, hamantaschen. Over the years, I have perfected my hamantaschen making skills and they no longer turn out like flat pancakes with jam melting all over them. While I am partial to the raspberry filled variety, I couldn’t resist trying something new when I saw a recipe for chocolate hamantaschen in a recent Martha Stewart Living. The original recipe called for semi-sweet chocolate, but since I had a really good bar of dark chocolate laying around, I happily used it.
The chocolate factor is really amped up in these cookies, as chocolate shavings are folded into the dough itself. Just a tip, the raw dough is incredible! The recipe is relatively simple, but forming the cookies can be tricky. The dough is first cut into circles and then the perimeter is brushed with an egg wash. Chopped chocolate is placed in the center and the dough is then folded into a triangle. You have to be sure to pinch the three corners really well, so that the cookie holds its shape. Once the cookies are formed, they are frozen for 30 minutes to further solidify the triangular shape. I wouldn’t say that these taste like traditional hamantaschen I have made in the past, but they are amazing. If you have a chocolate lover in your life, you should definitely make them a batch!
Dark Chocolate Hamantaschen
Yield: 50 cookies
4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. coarse salt
2 sticks unsalted butter, room temperature
1 1/2 cups granulated sugar
1 tsp. pure vanilla extract
3 large eggs
10 oz. dark chocolate, 3 oz very finely chopped and 7 ounces coarsely chopped
In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
Add vanilla, then 2 eggs, 1 at a time. Reduce speed to low and gradually beat in flour mixture until combined. Add finely chopped chocolate and beat until just combined. Form dough into three 1 inch-thick disks, wrap tightly in plastic, and chill until firm, at least 1 hour or up to 3 days.
On a floured work surface, roll out dough to a scant 1/4 inch thickness. With a 2 3/4-inch round cutter, cut out circles. Place on parchment lined baking sheets. Whisk together remaining egg and 1 tsp. water in a bowl. Brush circle edges with egg wash. Place 1 rounded teaspoon of coarsely chopped chocolate in the center of each circle. Lift sides of dough towards center, slightly over the filling, to form a triangle. Pinch seems together. Freeze until firm, about 30 minutes. Preheat oven to 350 degrees F.
Bake cookies, 1 sheet at a time, until golden, 12 to 15 minutes. Let cool 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in a room temperature container for up to a week.
Source: Adapted from Martha Stewart Living March 2014