Hamantaschen talk is always about the filling: prune, poppy, apricot and strawberry, just to name a few favorites. I love being creative with the fillings, but this year I wanted to change up things with a flavored dough rather than just a fun filling. And what better ingredient to include than chocolate.
Once you have made your chocolate dough, you can still be creative with the fillings, although I recommend two combinations: triple chocolate, which is filled with nutella and drizzled with white chocolate, and chocolate mocha. You could also try filling the chocolate dough with raspberry jam, peanut butter or even halvah.
The key to making and working with this dough successfully is making it several hours in advance — even a day or two — so that it is properly chilled. It will feel sticky, so add flour as you roll it out to make sure it holds its shape.
Most hamantaschen bakers know that one of the keys to making a cookie that doesn’t fall apart during the baking is to pinch the three points very carefully. Another tip is to lay out all the folded and filled cookies on a baking sheet and then pop them into the freezer for five to 10 minutes before baking. Chilled cookie dough simply bakes better.
If you enjoy the custom of handing out mishloach manot, or Purim baskets, in your community, these chocolate hamantaschen would go great with a coffee-themed package: include a small bag of high-quality coffee, a little bag of chocolate-covered espresso beans and the hamantaschen inside a big mug.