- 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 sweet jamaica tea or water (recipe below), finely chopped
- Make the sweet jamaica tea or water (recipe below).
- Preheat oven to 350 degrees 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.