Chocolate Chip Cookie Hamantaschen

Shannon Sarna Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 12
  • Contains:

The fun of hamantaschen is usually in the creative fillings. But these hamantaschen put the fun in the dough itself, turning the traditional cookie into a chocolate chip cookie hybrid. You can still have fun with the fillings—try chocolate hazelnut spread, cookie butter, or dulce de leche.  Yields 1  and 1/2 to 2 dozen cookies

Ingredients (13)

For the Dough

Filling Suggestions

Start Cooking

Make the Dough

  1. In a stand mixer fitted with whisk attachment or by hand, beat the butter and sugars together until smooth. Add the egg, milk, and vanilla until mixed thoroughly.

  2. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry mixture to the wet mixture and mix until incorporated. Fold in the chocolate chips.

  3. Chill the dough for at least one hour or up to 24 hours.

Note:

Yields 1 and 1/2 to 2 dozen cookies

Shape and Bake

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Dust your work surface with flour to keep the dough from sticking. I like to cut the dough in half and roll out in batches. Roll out the dough to 1/4-​ to 1/2-​inch thick. Using a round cookie cutter, cut out and place the dough onto a baking sheet lined with Gefen Easy Baking Parchment Paper or silicone baking mat. To keep the dough from sticking to your cutter, dip cookie cutter in flour.

  3. Fill each round with half a teaspoon of your choice of chocolate hazelnut spread, dulce de leche, or cookie butter. Pinch up the dough to form a triangle. Pinch dough very tightly to ensure they do not open. Place cookies on a baking sheet lined with parchment or a silicone baking mat.

  4. Repeat with remaining dough, putting scraps back into dough three or four times until all the dough has been used. If dough becomes too soft, pop into the freezer for five minutes to chill slightly.

  5. Place cookies in freezer for 10 minutes. This step will ensure the cookies don’t spread too much or open during the process of baking.

  6. Bake for eight to nine minutes, or until cookies are just golden around the edges. Allow to cool completely on a wire rack.

About

Reprinted with permission from Modern Jewish Baker: Challah, Babka, Bagels & More by Shannon Sarna (Countryman Press, 2017). Photograph by Veronica Sage McAvoy. Click here to purchase.

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  • Leah Goldman

    Chocolate Chip Cookie Hamantaschen

    question

    what im asking is which amount of brown sugar is correct 1/4 cup or 1/2 cup as it doesnt seem to have been fixed because the person used the 1/2 cup and said it was too soft and in the nosher website the amount was 1/4 cup
    Posted by Laya36 |March 7, 2019
    Replies:
    Chaia Frishman  - Kosher.com Admin
    1/4 cup for the brown sugar! Sorry about that!
    Posted by Chaiaadmin|March 15, 2019
    0
  • Breindy

    Chocolate Chip Cookie Hamantaschen

    Posted by Breindy290 |March 6, 2019
    0
  • Leah Goldman

    Chocolate Chip Cookie Hamantaschen

    recipe

    so which amount of brown sugar is correct 1/4 cup or 1/2 cup? and what does op stand for?
    Posted by Laya36 |March 5, 2019
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Perhaps the recipe was already fixed here as i don't see what you are asking about.
    Posted by Chaiaadmin|March 5, 2019
    0
  • Suri Weisz

    Chocolate Chip Cookie Hamantaschen

    Mistake

    The recipe on original site show 1/4 c brown sugar. My dough is very loose probably because of the extra sugar. How can i thicken my sough without doubling it?
    Posted by Suriw |February 28, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Please clarify. THis recipe calls for half a cup. What did you put in. If you didn't put in enough, add the extra sugar?
    Posted by Chaiaadmin|February 28, 2018
    Michelle Shefter
    The OP is correct. In another site it calls for only 1/4 cup brown sugar. With 1/2 cup as is written in this recipe, the dough came out too soft to roll. I kneaded it with some additional flour and also rolled it out between 2 sheets of wax paper to keep it from sticking too much. I was able to shape the circles but don't know how it will turn out!!
    Posted by Mshefter|March 4, 2018
    0
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Community Rating
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  • Leah Goldman

    Chocolate Chip Cookie Hamantaschen

    question

    what im asking is which amount of brown sugar is correct 1/4 cup or 1/2 cup as it doesnt seem to have been fixed because the person used the 1/2 cup and said it was too soft and in the nosher website the amount was 1/4 cup
    Posted by Laya36 |March 7, 2019
    Replies:
    Chaia Frishman  - Kosher.com Admin
    1/4 cup for the brown sugar! Sorry about that!
    Posted by Chaiaadmin|March 15, 2019
    0
  • Leah Goldman

    Chocolate Chip Cookie Hamantaschen

    recipe

    so which amount of brown sugar is correct 1/4 cup or 1/2 cup? and what does op stand for?
    Posted by Laya36 |March 5, 2019
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Perhaps the recipe was already fixed here as i don't see what you are asking about.
    Posted by Chaiaadmin|March 5, 2019
    0
  • Suri Weisz

    Chocolate Chip Cookie Hamantaschen

    Mistake

    The recipe on original site show 1/4 c brown sugar. My dough is very loose probably because of the extra sugar. How can i thicken my sough without doubling it?
    Posted by Suriw |February 28, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Please clarify. THis recipe calls for half a cup. What did you put in. If you didn't put in enough, add the extra sugar?
    Posted by Chaiaadmin|February 28, 2018
    Michelle Shefter
    The OP is correct. In another site it calls for only 1/4 cup brown sugar. With 1/2 cup as is written in this recipe, the dough came out too soft to roll. I kneaded it with some additional flour and also rolled it out between 2 sheets of wax paper to keep it from sticking too much. I was able to shape the circles but don't know how it will turn out!!
    Posted by Mshefter|March 4, 2018
    0

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