Fudge Brownie Chocolate Chunk Hamentashen
Soft chocolate chunk hamentashen dough filled with fudge brownie filling.
Ingredients
Cookie Dough
- 3/4 cup sugar
- 10 TBSP oil
- 2 eggs
- 1 tsp vanilla extract
- 1 Tbs orange juice
- 2 1/2 cup flour plus 1/4 cup for rolling out dough
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate shavings/chocolate chunks
Fudge Brownie Filling
- 1/2 cup dark chocolate chips
- 2 Tbsp coconut oil
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 Tbsp flour
- 1 Tbsp cocoa powder
Instructions
Prep
- Preheat oven to 175º c/ 350º f.
Brownie Filling
- Add chocolate chips and coconut oil to a microwave safe bowl and melt for 30 seconds. Mix. If not totally melted microwave another 30 seconds and mix again. Add in egg and sugar and mix well. Add rest of ingredients. Place in fridge to firm up while you make the dough, or in the freezer for a few minutes. Either one does the trick!
Cookie Dough
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the sugar and oil. Beat well. Add eggs, vanilla, orange juice. Mix for one minute.
- In a seperate small bowl, add flour, baking powder, and salt and whisk to combine. Add to the wet ingredients and mix until the dough comes together.
Shape
- Flour your work surface well, scrape out the dough and knead it into the extra flour 3 times. Sprinkle more flour under and on top of the dough. Roll out the dough to about 1/4 inch thickness. If you see the dough is sticking to the counter add a bit more flour.
- Use a round cookie cutter or the rim of a glass cup to cut out circles from the dough.
Fill and Shape
- Add a dallop(about a 1/2 Tablespoon) of brownie filling to the centre of each cookie round. Bring the sides in to form a tringle and gently press the edges together so they stick.
- Place cookies on a baking sheet fitted with parchment paper. They will expand a little but not spread out so dont worry about them being closer together.
Bake
- Bake for 8 minutes and let cool.
- For the glaze, combine the powdered sugar, oil, and lemon juice in a small bowl. If the glaze is too thick to drizzle easily, add 1/4 tsp of lemon juice or water.
- Drizzle the glaze over the cookies. Optionally, you can sprinkle a little lemon zest on top as well! Let the glaze set for 5-7 minutes.
STORE: store in the cookies in an airtight container at room temperature for up to three days. If you want to freeeze them, do so before adding the glaze. Add the glaze only after they have thawed and you want to serve.
- Enjoy!
