I wanted to try some new hamantashen dough recipes and really changed it up with these dark chocolate versions.
Double Chocolate Hamantashen
Servings
Ingredients
- 2 eggs
- 2/3 cup oil
- 3/4 cup sugar
- 2 cup flour can use whole wheat, plus more for rolling
- 3/4 cup unsweetened cocoa
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- Homemade Nutella
Instructions
- Preheat oven to 350.
- Beat eggs, oil and sugar together in a bowl with a mixer or by hand. Add flour, coocoa, baking powder and salt and mix until well combined. Place dough on a floured surface and roll out to 1/8 inch thick, cut out rounds with a cup or biscuit cutter. Drop a teaspoon of filling in the middle of the circles, pinch three corners together forming a triangle. Place on parchment lined cookie sheet. Bake for 10 minutes at 350.
- Tip: It might be easier to work with this dough if you put it in the fridge for 30 minutes before rolling.
- Note: I first tried this recipe with peanut butter filling and then nutella. Because the dough is very rich and bitter the peanut butter didn’t work as well, but the nutella was a major winner.
Made the chocolate cookie dough in this recipe, used the chocolate peanut butter filling from Couldn’t Be Parve (http://www.couldntbeparve.com/2010/02/not-your-bubbes-hamentashen/), and they came out fantastic!
Thanks for your comments. I have been baking more hamantashen lately and have noticed that type of flour you use really makes a difference, I mean even by brand, so every little thing can affect the result of whether you need more flour, more oil etc. Anyways, let us know how it turns out.
i make chocolate cookies with a recipe similar to this, the only difference is that i use 1 cup of oil and add a cup of chocolate chips. if Tamar’s recipe is too crumbly to fold nicely, try adding a bit more oil, working the dough until it becomes more pliable. i think i will try using my cookie recipe as the hamantashen base and let you know how it went……
Thanks Tamar, I made the second half this morning and the trouble is with getting them not to crumble when folding for the hamentashen, so I just kind of pressed it all together, looked a bit odd but tasted yummy… thanks anyway. Happy Purim!
HI Mushi, to be honest the dough is a bit hard to work with, but I didn’t find it crumbly and the more I worked on it the easier it got, maybe by adding more flour. You could try rolling it between two sheets of prachment and you will need a spatula to move the dough circles to the cookie sheet, where I suggest you fill and shape the hamantashen. Let me know if that helps.
I made these earlier today…they sounded really yummy but…the dough was very, very difficult to work with. I chilled it and it was all crumbly, then let it warm up but is still didn’t form properly. Any ideas?