Have you tried to use chocolate chips to fill hamantaschen? Of course you have! And did it turn into a chalky dry disappointing mess? Of course it did! And since any kind of negative feelings on Purim are just plain and simple against the rules, I am here to help.
What you want to do is think outside the box, or bag, in this case, and add the chocolate chips to the dough. Then, not only do you get speckled, freckled happiness, but these pied beauties will bring joy to any chocolate lover you choose to bestow them upon.
You will need to finely chop the chocolate and add some fresh orange zest as a nod to the land of Israel and Golda Meir’s famous chocolate chip cookie recipe. But the rest is pretty straightforward and mostly foolproof. The wow factor here is the orange zest so be sure not to skip it.
You can make the dough and truffle filling up to 3 days ahead and then assemble when you are ready.
Chocolate Chip Hamantaschen Dough
- 1 ½ cups sugar
- 2 sticks butter at room temperature
- 1 teaspoon vanilla extract
- Zest from one large orange
- 2 eggs at room temperature
- 4 cups all-purpose unbleached flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips, finely chopped
- Put the sugar and butter into the bowl of a stand mixer and whip for 3 minutes or until light and fluffy. Scrape down sides as needed.
- Add the vanilla extract and orange zest and stir.
- Add the eggs one at a time, stirring after each.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add flour mixture to the batter and mix well.
- Add the finely chopped chocolate chips and mix until well combined.
- 8 ounces of chocolate
- 6 ounces of heavy cream
- Pinch of kosher salt
- Put the chocolate chips, heavy cream, and pinch of salt into a microwave safe bowl. Microwave for one minute and stir. Then heat in 20 second increments and stir until melted and smooth.
- Place in fridge until firm.
- Rip off a hunk of dough and form into a ball. Roll out with a rolling pin until about ¼ of an inch thick. Cut out a circle using a 3” cookie cutter or cup. Repeat.
- Put a dollop of the truffle filling in the center of each round (you can use Nutella if you don’t want to make the filling).
- Lift sides of dough toward center to form a triangle and pinch seams together to seal. Place on a baking sheet lined with parchment paper.
- Bake at 350° F for 12 minutes. Let cool before eating to give the filling a chance to firm up.