By Paula Shoyer, for the Voice
Makes 3 dozen
Until recently, everyone was singularly focused on hamantaschen fillings. Back in 2012 I realized that it was time to improve the dough itself and started creating different flavors and colors. My efforts resulted in a whole chapter of fun hamantaschen in The Holiday Kosher Baker Cookbook. Everyone loves chocolate chip cookies, so I added chopped chocolate to the dough as well as chunks in the filling. These hamantaschen are best eaten warm, so if you bake them in advance, warm before serving to enjoy the gooey chocolate. Happy Purim!
3 large eggs
1 cup (200g) sugar
½ cup (120ml) canola or vegetable oil
1 teaspoon pure vanilla extract
3 cups (375g) all-purpose flour, plus extra for dusting
3 ounces (85g) semisweet or bittersweet chocolate, chopped into small pieces, no larger than ¼ -inch (6mm; this is very important!)
6 ½ ounces (185g) semisweet or bittersweet chocolate cut into ½ -inch (1.25-cm) squares
1 ½ cups chocolate chips
Have all ingredients measured in bowls.
In a large bowl, mix together the eggs, sugar, oil, and vanilla. Add the flour and salt and mix until the dough comes together. Add the chopped chocolate and mix in gently. Cover the bowl with plastic wrap and leave in the fridge for one hour to firm up.
Preheat oven to 350°F (180°C). Line two or three large cookie sheets with parchment paper or silicone baking mats, or plan to bake in batches. Divide the dough in half.
Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about ¼ -inch (6-mm) thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.
Use a 2- to 3-inch (5- to 8-cm) drinking glass or round cookie cutter to cut the dough into circles. Use a metal flat-blade spatula to lift up the circle of dough and place it on another part of the flour-sprinkled parchment paper. Place one ½ -inch (1.25-cm) square of chocolate or 7 chocolate chips into the center and then fold the three sides in toward the middle to form a triangle, leaving a small opening in the center. Pinch the three sides together very tightly. Place on the prepared cookie sheets. Repeat with the remaining dough and roll and cut any dough scraps, making sure to sprinkle a little flour under and over the dough before you roll.
Bake for 14 to 16 minutes, or until the bottoms are lightly browned but the tops are still light. Slide the parchment paper onto wire racks to cool the cookies, but make sure to taste the cookies while the center is still gooey. Store in an airtight container at room temperature for up to five days or freeze for up to three months.
Paula Shoyer, known as “the kosher baker,” is the author of The Healthy Jewish Kitchen, The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Instant Pot Kosher Cookbook. She does cooking classes and talks all around the world and over 200 virtual classes. She is a freelance writer, cookbook editor and brand ambassador for kosher food companies. Paula competed on Food Network’s Sweet Genius and has appeared on TV over 48 times. Instagram @kosherbaker
copyright Paula Shoyer, reprinted with permission from The Holiday Kosher Baker Cookbook (Sterling 2013)