Chocolate Hamantaschen
These buttery, cocoa-infused triangular cookies are filled with a decadent chocolate ganache for a perfect treat.
Ingredients
- •2 cups all-purpose flour
- •1/3 cup unsweetened cocoa powder
- •1/2 teaspoon baking powder
- •1/4 teaspoon salt
- •3/4 cup unsalted butter, softened
- •2/3 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, baking powder, and salt.
- 2
In a large bowl, cream the butter and sugar together until light and fluffy, then beat in the egg and vanilla extract.
- 3
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Wrap in plastic and refrigerate for at least 1 hour.
- 4
To make the filling, heat the heavy cream until simmering, pour over the chocolate chips, let sit for 2 minutes, then stir until smooth. Refrigerate until thickened.
- 5
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 6
Roll the chilled dough out on a floured surface to about 1/8-inch thickness and cut into 3-inch circles using a round cookie cutter.
- 7
Place a small teaspoon of the chocolate filling in the center of each circle.
- 8
Fold the edges of the circle toward the center to form a triangle, pinching the corners firmly to seal.
- 9
Bake for 12 to 15 minutes until the edges are set.
- 10
Allow the cookies to cool completely on a wire rack before serving.
💡 Chef tips
- Make sure to pinch the corners of the dough very tightly, as they tend to open up slightly while baking.
- You can prepare the dough up to two days in advance; just let it sit at room temperature for 10 minutes before rolling.
- Store the finished cookies in an airtight container at room temperature for up to 5 days.
✅ How it should turn out
The finished hamantaschen should have a crisp, chocolatey shortbread exterior with a rich, molten chocolate center that smells like a bakery.