Paula Shoyer’s Chocolate Chip Hammentaschen

Chocolate Chip Hammentaschen

Makes 3 dozen

Dough0815_sb

3 large eggs

1 cup sugar

1/2 cup canola oil

1 teaspoon pure vanilla extract

3 cups all-purpose flour, plus extra for dusting

dash salt

3 ounces semi- or bitter- sweet chocolate, chopped into small pieces, no larger than 1/4-inch (this is very important!)

Filling

6 ½ ounces semi or bittersweet chocolate cut into ½-inch squares OR

1 ½ cups chocolate chips


 

In a large bowl, mix together the eggs, sugar, oil and vanilla. Add the flour and salt and mix until the dough comes together. Add the chopped chocolate and mix in gently. Cover the bowl with plastic wrap and place in the fridge for one hour to firm up.

Preheat the oven to 350ºF. Line 2 to 3 large cookie sheets with parchment paper or silicone baking mats, or bake in batches.  Divide the dough in half.

Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment to roll out the dough until it is about 1/4-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.

Use a 2 to 3 inch drinking glass or round cookie cutter to cut the dough into circles. Use a metal flat blade spatula to lift up the circle and place on another spot on the parchment that has been sprinkled with a little flour.  Place one ½-inch square of chocolate or 7 chocolate chips into the center and then fold in the three sides towards the middle to form a triangle, leaving a small opening in the center. Pinch the three sides together very tightly. Place on the prepared cookie sheets. Repeat with the remaining dough and roll and cut any dough scraps you have, making sure to sprinkle a little flour under and over the dough before you roll.

Bake for 14 to 16 minutes, or until the bottoms are lightly browned but the tops are still light. Slide the parchment onto wire racks to cool but make sure to taste the cookies while the center is still gooey.   Store in an airtight container at room temperature for up to five days or freeze for up to three months.

 

HKBCoverReprinted with permission from The Holiday Kosher Baker, by Paula Shoyer (Sterling 2013)

photo credits: Michael Bennett Kress


Join Paula Shoyer, “The Kosher Baker,” this summer at the Susie Fishbein and Friends Culinary Institute with Paula Shoyer

 

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