Chocolate Hamantaschen
These delightful triangular cookies feature a tender, cocoa-infused shortbread dough filled with a rich, velvety chocolate ganache.
Ingredients
- •2 1/2 cups all-purpose flour
- •1/2 cup unsweetened cocoa powder
- •1/2 teaspoon salt
- •1 cup unsalted butter, softened
- •3/4 cup granulated sugar
- •1 large egg
- •1 teaspoon vanilla extract
- •1/2 cup semi-sweet chocolate chips
- •1/4 cup heavy cream
Instructions
- 1
In a medium bowl, whisk together the flour, cocoa powder, and salt; set aside.
- 2
In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- 3
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 4
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 5
In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until smooth, then let it sit to thicken slightly.
- 6
Roll the dough out on a lightly floured surface to 1/8-inch thickness. Use a 3-inch round cookie cutter to cut out circles.
- 7
Place a small teaspoon of the chocolate mixture in the center of each circle. Fold the edges inward to form a triangle, pinching the corners firmly to seal.
- 8
Place on prepared baking sheets and bake for 12-15 minutes until set.
- 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- To ensure the cookies hold their shape, keep the dough chilled between batches.
- Pinch the corners of the triangles very tightly, as they tend to open slightly while baking.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
✅ How it should turn out
The finished hamantaschen should have a crisp, buttery chocolate exterior with a soft, decadent chocolate center that melts in your mouth.