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Mama Living Abroad

Chocolate Hamantaschen with Chocolate Dough

Chocolate Hamantaschen with Chocolate Dough (Oznei Haman in Hebrew) are a twist on the traditional triangular-shaped cookie that is served during the Jewish holiday of Purim. The cookie consists of a tender, buttery chocolate dough filled with a rich sweet filling. YUM!

Chocolate Hamantachen on a white papaer
Chocolate Hamantachen on a white papaer

We all know and love Hamantaschen (in Hebrew Oznei Haman). These triangular-shaped cookies are filled with sweet and flavorful fillings, making them a favorite treat during the festive celebrations. But this easy Chocolate Hamantaschen with Chocolate Dough recipe takes them to a new level.

Craving more Hamantaschen? Check out my S’mores Hamantaschen, Raspberry Hamantaschen, and my classic Hamantaschen.

Ingredients Overview 

**Before you start baking, measure and prepare your ingredients so the baking process will go smoothly and easily. I highly recommend using a food scale to weigh your ingredients.

All-purpose flour: Regular all-purpose flour forms the base of these Hamantaschen cookies. Be sure to measure your flour carefully for the best texture.

Cocoa powder: For a beautiful dark color and a chocolatey flavor.

Powdered Sugar (confectioners’ sugar): For sweetness, for a pretty garnish, and it helps absorb moisture from other ingredients, giving the cookies an extra tender and chewy texture.

Butter: Unsalted butter, cubed, at room temperature.

Egg: The egg helps form the cookie’s structure and has lots of water, which interacts with the flour’s proteins. 

Filling: Traditional Hamantaschen fillings include poppy seed paste, chocolate spread, chocolate chips, jams, and prunes. My favorites to use with chocolate dough are chocolate spread, Lotus (Biscoff) spread, Halvah spread, and strawberry jelly.

How to Make Chocolate Hamantaschen with Chocolate Dough

Step 1: Make the dough: Place softened butter and powdered sugar into a large mixing bowl. Mix at a low speed, using a hand mixer or stand mixer on medium speed for 2 to 4 minutes, or until the butter mixture is pale yellow, light, and fluffy.

Add vanilla and mix just until combined. *Scrape the bowl and paddle down two or three times with a spatula during mixing to ensure all the butter bits are mixed in.

Add egg and about half of the flour with the motor running and beat until fully incorporated. Add the rest of the flour, cocoa powder, and salt, and mix until a dough forms. If the dough is too sticky, add a teaspoon of cocoa powder. If it is too dry, add a little water or milk (a teaspoon at a time).

Step 2: Chill the dough: Shape the dough into a disk about 1 inch thick. Wrap the dough in plastic wrap and transfer it to the refrigerator for 1 to 2 hours (up to overnight).

Step 3: Shape the dough: Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter. Place a flat teaspoon of the filling in the center of each circle, pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape, fasten, and arrange on a baking sheet lined with parchment paper. Don’t put in too much filling, or you won’t be able to close the Hamantaschen.

Arrange the Hamantaschen on a baking sheet lined with parchment paper.

Step 4: Chill the Hamantaschen: Place the Hamantaschen in the freezer for 30 minutes to an hour before baking.

Step 5: Bake: Bake at 350°F/180°C for 15-20 minutes until the dough is slightly golden at the bottom. Let it cool.

Pro Tips

The dough:

  • Work as quickly as possible to prevent the dough from becoming warm. 
  • Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven. 

The filling: 

  • The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. 
  • If you are filling your Hamantaschen with jam or jelly, you can make them a little thicker by mixing them with cookie crumbs (like graham crackers), cake crumbs (from a stale leftover cake), or chopped nuts. It will prevent them from spilling out during baking. 
  • Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough. 

Baking:

  • When you bake cookies that are dark, it’s often hard to tell when they are finished. All you need to do is put on an oven mitt and pull the baking halfway out. Then, use a spatula to lift one of the cookies gently. If the bottoms are golden brown and solid, they’re ready to be pulled out of the oven.

How many cookies are in a batch?

  • With a 3.5 inch diameter cookie cutter or a glass about 14-16.
  • With a 3 inch diameter cookie cutter or a glass about 16-22.
How to Store Hamantaschen?

Hamantaschen can be stored in an airtight container for up to 5 days at room temperature. To freeze Hamantaschen, place them in a freezer-safe bag or container. Frozen Hamantaschen will last up to 3 months.

More Recipes You’ll Love

Game-Changing Tahini Chocolate Chip Cookies

Israeli Chocolate Rugelach

Mandel Bread with Dried Fruit

Hamantaschen (Jewish Purim Cookies)

Cookies for Purim

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Chocolate Hamantachen on a white papaer

Chocolate Hamantaschen with Chocolate Dough

Author Rachel
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Yield 16
Print Pin Recipe

Description

Chocolate Hamantaschen are a twist on the traditional triangular-shaped cookie. Tender and buttery chocolate dough filled with a rich sweet filling.
Kosher, Dairy

Ingredients

For the dough:

  • 1 stick+ 6 tablespoons (200g) unsalted butter at room temperature
  • 3/4 cup (100g) powdered sugar
  • 1 Teaspoon vanilla extract
  • 1 large egg
  • 2 cups (280g) all-purpose flour
  • 4 Tablespoons (40g) cocoa powder sifted
  • 1/4 Teaspoon salt
  • 1-2 Teaspoons water or milk if needed

Filling (1 cup is needed) options:

Optional for decorating:

Instructions

  • Place softened butter and powdered sugar into large mixing bowl. Mix at a low speed, using hand mixer or stand mixer on medium speed 2 to 4 minutes, or until butter mixture is pale yellow, light and fluffy.
  • Add vanilla and mix just until combined. *Scrape the bowl and paddle down two or three times with a spatula during mixing to ensure all the butter bits are mixed in.
  • Add egg and about half of the flour with the motor running and beat until fully incorporated. Add the rest of the flour, cocoa powder, and salt, and mix until a dough forms. If the dough is too sticky, add a teaspoon of cocoa powder. If it is too dry, add a little water or milk (a teaspoon at a time).
  • Wrap the dough in plastic wrap and transfer it to the refrigerator for 1-2 hours.
  • Preheat the oven to 350°F/180°C.
  • On a lightly floured surface, roll the dough to a ¼-inch (½ cm) thickness and cut circles using a cookie cutter.
  • Place a flat teaspoon of the filling in the center of each circle, pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape, fasten, and arrange on a baking sheet lined with parchment paper. Don’t put in too much filling, or you won’t be able to close the Hamantaschen. You do not want the filling to come out.
  • Place the baking sheet with the Hamantaschen in the freezer for 30 minutes before baking.
  • Bake for 15-20 minutes until the dough is slightly golden at the bottom. Let it cool.

Optional- drizzle melted white chocolate on top

    Notes

    The dough:
    • Work as quickly as possible to prevent the dough from becoming warm. 
    • Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven. 
    The filling: 
    • The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. 
    • If you are filling your Hamantaschen with jam or jelly, you can make them a little thicker by mixing them with cookie crumbs (like graham crackers), cake crumbs (from a stale leftover cake), or chopped nuts. It will prevent them from spilling out during baking. 
    • Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough. 
    Baking:
    • When you bake cookies that are dark, it’s often hard to tell when they are finished. All you need to do is put on an oven mitt and pull the baking halfway out. Then, use a spatula to lift one of the cookies gently. If the bottoms are golden brown and solid, they’re ready to be pulled out of the oven.
    How many cookies are in a batch?
    • With a 3.5 inch diameter cookie cutter or a glass about 14-16.
    • With a 3 inch diameter cookie cutter or a glass about 16-22.
    Tried this recipe? Tag@mamalivingabroad
    I love hearing from you! If you’ve tried this Chocolate Hamantaschen with Chocolate Dough recipe, then please rate the recipe and let me know how you got on in the comments below. Your email address will not be published.

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    Hi, I’m Rachel.

    Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger and photographer behind “Mama Living Abroad.”

    In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

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