you may have noticed these triangular stuffed cookies popping up all over pinterest lately. that’s because the jewish holiday of purim is coming up, and these cookies–hamantaschen–are a special purim treat. traditionally, they are made with a basic sugar cookie dough and filled with poppy seed filling or some sort of fruity concoction (my grandmother always made them with prune filling). making hamantaschen before purim is probably one of my strongest childhood memories – every year, a week or two before the holiday, my mom would always make the dough, and then we would get to cut out little circles from it and fill them with various jams, pie fillings, and chocolate chips. now, every year when purim is coming up, i get a little nostalgic for those times.
lately, a lot of people have started to move away from the traditional hamantaschen recipes in favor of some pretty inspired combinations: lemon poppyseed, pecan pie, lemon bar, date and almond, and even some savory versions have all been popping up around the blogosphere. so when i started to think about what i’d like to do for hamantaschen this year, i wanted to think of something extra fun and creative. and then it hit me: who doesn’t like cookies stuffed inside other cookies? so i played around with a couple of recipes, and the results were awesome. the chocolate dough is a modified chocolate version of my mother’s recipe, which yields a delicious and slightly crisp but also chewy sugar cookie, and the chocolate chip cookie dough is a chewy cookie dough from martha, because, well… she knows everything. the final product is crisp on the outside, and chewy on the inside. basically, these are the most fun hamantaschen ever.
chewy chocolate chip cookies inside chocolate sugar cookies: a fun twist on a purim classic!
- 1 egg
- 1 egg white
- ¾ cup sugar
- ¼ cup plus 2 tablespoons canola oil
- 3 tablespoons almond milk
- 2¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1¾ teaspoons baking powder
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon baking soda
- ½ cup earth balance (or butter), at room temperature
- ¼ cup sugar
- ½ cup packed brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup chocolate chips
- in the bowl of a stand mixer fitted with the paddle attachment, beat the egg, egg white, and sugar on medium speed until combined. add the oil and almond milk and beat until smooth.
- in a small bowl, combine the flour, cocoa powder, and baking powder. with the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until everything is just combined.
- form the dough into a disc and wrap it in plastic wrap. let it chill in the fridge for at least an hour.
- in a small bowl, combine the flour and baking soda.
- again in a stand mixer fitted with the paddle attachment, cream together the earth balance and both sugars on medium speed until the mixture is light and fluffy. add the salt, vanilla, and egg, and beat until combined. with the mixer on low, slowly add the dry ingredients and mix until everything is combined. stir in the chocolate chips.
- preheat the oven to 350ºf and line a baking sheet with parchment paper.
- take about a quarter of the hamantaschen dough and roll it out between two pieces of wax paper to about ¼-inch thickness. use some sort of circular item (a biscuit cutter, a round cookie cutter, a glass) to cut circles out of the dough. top each circle with about a teaspoon of chocolate chip cookie dough.
- for each circle, fold up the sides into a triangular shape, and pinch the corners together tightly.
- repeat this with the rest of the two doughs, re-rolling the scraps of hamantaschen dough as needed.
- bake the hamantaschen on the prepared baking sheet for about 10 minutes, until they are just starting to darken at the corners. the chocolate chip cookie dough should still be a bit soft. let the hamantaschen cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.