Chocolate Cookies with Hibiscus Flowers
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- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1/2 teaspoon kosher or course sea salt
- 12 ounces roughly chopped semi-sweet chocolate or chocolate chips
- 4 tablespoons unsalted butter
- 3 large eggs
- 1 large egg white
- 1 1/4 cup granulated sugar
- 2 teaspoons Mexican vanilla extract
- 2 ounces rehydrated hibiscus flowers from Hibicus Flower Concentrate finely chopped
- Make the Hibiscus Flower Concentrate (recipe linked in ingredients list).
- Preheat oven to 350℉ and place racks in the top and bottom third of the oven. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cocoa powder and salt. Set aside.
- In a bain marie, or in a heat-proof bowl set on a pot with simmering water over medium-low heat, melt the chocolate along with the butter, until completely melted and smooth. Stir with a spatula a few times as it melts. Make sure not to overheat it, and stop once it is all melted. Set aside.
- In the bowl of a standing mixer, using the whisk attachment, whisk the whole eggs and egg white along with the sugar on medium high speed until frothy, about 2 to 3 minutes. Incorporate the melted chocolate and butter mixture as well as the vanilla extract and whisk until completely combined.
- Remove the bowl from the stand and add the flour mixture. Use a rubber spatula to stir and fold until completely combined. Fold in the chopped rehydrated hibiscus flowers. Cover the bowl with plastic wrap and chill the batter in the refrigerator for 20 to 30 minutes.
- Using a tablespoon or 2-inch scoop, place the batter in heaping tablespoons onto prepared baking sheets, about 2 inches apart. Bake for 12 to 14 minutes, cool on sheet pans for about 5 minutes and then transfer to cooling racks.
11comments inChocolate Cookies with Hibiscus Flowers 2
These are very rich little chocolate cookies, aren’t they? 🙂 I substituted buckwheat flour for all purpose and they baked up fine (I really like buckwheat flour, and think it goes especially well with chocolate).
Great idea Denise, thanks for sharing!
I was excited when I saw this recipe. Here in Australia hibiscus flower (we call the Rosellas) is common but is used mainly for jam and occasionally as a tea, but this is a great new way to use them.
We loved these before I got put on a GF diet due to Celiac Disease. Now I’m giving them a shot Gluten Free style. I’m pretty excited I’m hoping they turn out
Interesting! Let me know what did you substitute and how did the cookies come out Erica 🙂
Haven’t tried them yet I have a friend who said they were sweet and crispy going to whole foods to get the Hibiscus flowers , and then I will let you know I love your show and seeing you cook and bake with your boys your the best .Patio Jinich
Regards Anne S
Enjoy the cookies, Anne!
This recipe failed big time for me. They all ran tighter as they were very flat. 14 minutes was not enough time. Even ones I left in much longer left the bottom of the cookie on the parchment paper. Even after totally cooked, the cookies crumbled into pieces. I would make them smaller than heaping tablespoon, but how long should they bake and shoukd’t They have raised vertically? The flavor was good and I liked the hibiscus.
I don’t know if it may have been an ingredient or the size of the cookies or oven temperature, Crystal…these are capricious cookies, want to try them again?
The hibiscus tea recipe is not included in the receipt
Here it is, Laronda! https://patijinich.com/pati_2020/recipe/hibiscus-flowers-and-hibiscus-tea-410/