Ok, I guess this is a bit late in the day to post. But, better late than never!
Chocolate chip cookie dough filled with ganache, served warm so that the chocolate filling is all melted and runny. The hamantaschen will spread if they are not contained, so it is best to enclose the shaped cookies with foil to keep them from spreading.
Molten Chocolate Chip Hamantaschen
This cookie dough and a simple ganache filling.
3/4 cup ounces safflower oil (6 ounces)
2 Tbl. water (1 ounce)
14.5 ounces brown sugar (about 2 cups)
2 eggs (3.32-4 ounces)
2 tsp. vanilla (.25 ounces)
1 1/2 tsp. baking powder
3/4 tsp. fine table salt (1 1/2 tsp. kosher salt)
3 1/2 cups flour (16 ounces)
6-8 ounces chocolate chips
6 ounces bittersweet chocolate
4 ounces coconut milk
Combine the flour, baking powder and salt in a small bowl and set aside.
Mix oil, water, vanilla and sugars in a large mixing bowl until there are no more lumps and the mixture is homogenous. Add the eggs, one at a time, beating in to thoroughly combine after adding each egg. Stir for about a minute. Rest the mixture for about 3 minutes. Stir again for a minute. Rest for 3 minutes. Stir and rest for a final 3 minutes. When you drop some of the sugar/oil/egg mixture from the spoon, a flat “ribbon” of the mixture should fall from the spoon into the bowl.
Stir the flour mixture into the egg/oil/sugar mixture.
Letting the dough rest overnight in the refrigerator maximizes flavors, but you can use after refrigerating for a couple of hours. When you are ready to bake, shape the dough into 18-20 pieces, each about 2 ounces and the size of a billiard ball.
Meanwhile, melt together the coconut milk and chocolate and whisk until smooth. Refrigerate.
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
Flatten each ball of dough into a large 4″ round. Press some chocolate chips into the dough (just a few). Spoon some ganache on top. Shape the cookie into a hamantaschen. Take 6″ square of heavy-duty non-stick foil. Place the hamantaschen on the foil, which should be non-stick side up. Wrap the foil around the hamatachen to make a triangular foil pan that is about 1″ high on the sides. This will keep the hamantaschen from spreading as they bake. If you don’t do this step, the hamataschen will still be yummy, but they will also be flat.
Place the shaped (and foil wrapped) hamantaschen on the baking sheets.
Bake the hamantaschen for 20-25 minutes, or until lightly golden. Baking longer to get a darker cookie means a harder cookie (not to worry if that happens, they will soften after a couple of days of being stored airtight). They might not look done, but they will cook more as they cool.
Reheat before serving to melt the chocolate filling.
Makes about 1 1/2 dozen molten hamantaschen.
Tip: for extra molteness, make extra ganache. Before serving, warm the hamantaschen and the extra ganache. Spoon some extra ganache in the center of the hamantaschen.
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