Chocolate Cookies with Hibiscus Flowers

Chocolate Cookies with Hibiscus Flowers

Galletas de Chocolate con Flores de Jamaica

Recipe Yield

18 to 20 cookies

Cooking time

52 minutes

Rate this recipe

4.17 from 6 votes


  • 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

To Prepare

  • 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.


34comments inChocolate Cookies with Hibiscus Flowers

  1. Jennifer

    Aug 21

    Do you know how well the cookies would freeze?

    1. Pati Jinich

      Sep 04

      Perfect! Just as good as any other 🙂

  2. Malinda Sanchez

    Sep 26

    My family and I enjoyed making this recipe. We ended up using the hibiscus flower water for tea, mixed some with cucumbers and another with mint. We ended up with three pitchers of hibiscus tea and a batch of walnut hibiscus chocolate cookies! So delicious! Taking the next batch to share at work! Thanks Pati! Can’t wait for season 11!

    1. Pati Jinich

      Oct 11

      Great ideas Malinda! Season 11 is on air already, hope you are enjoying it!

  3. María Antonieta Fredette

    Jul 04

    Las quiero hacer. Que rico

    1. Pati Jinich

      Jul 18

      Te van a encantar!

  4. Katy

    Jun 19

    I love watching your show with my daughter and son. My daughter and i were so excited to learn of a new way to use the dehydrated hibiscus flowers. I hope my husband likes them too.

    1. Pati Jinich

      Jun 23

      So glad you watch the show all together Kathy! Let me know if your husband liked the cookies!

  5. Rachel

    Dec 06

    This is the third time I’ve made these cookies. Que delicia!

    1. Pati Jinich

      Dec 09

      So glad you love them Rachel 😉

  6. Linda

    Aug 21

    Can’t wait to make these👍

    1. Pati Jinich

      Aug 23

      Hope you’ll like it Linda 😉

  7. Stephen

    May 24

    I first saw you make these cookies in 2015 and have always wanted to make these. It finally happened! The wait was worth it. Like others have said, the cookies are so soft and almost brownie-like. I’m so glad to have tried this recipe. Thank you so much, Pati!

    1. Pati Jinich

      May 28

      Thanks to you Stephen! So glad you enjoyed these cookies 😉

  8. Anonymous

    Jul 19

    Hola Pati,

    Do you have video making these cookies. If so can you post it or send to me

    1. Pati Jinich

      Jul 22

      I don’t have the video on my YouTube page, but you can catch the whole episode on Amazon – Season 4, Episode 10:

  9. Penny

    May 22

    Ok people, trust Pati! She knows what she’s doing. Yes, this recipe is unusual with so little flour, but it produces such a light and chewy cookie that is so different from other recipes. Like a meringue cookie and a brownie at the same time (which I didn’t think was possible). If you want an ordinary cookie with lots of flour, turn over your bag of chocolate chips and follow the ones on the back. But, if you came to Pati’s website for something unique, then you’re in the right place. After mixing all the ingredients, the batter will be runny and you will think “This can’t be right!”. My husband said “That looks like chocolate cookie soup, not cookie dough.” But I waved a sticky spatula in his face and said “Trust Pati!” After chilling, the mixture turns into a soft scoopable dough. Give it a try as written, and your faith will be rewarded.

    1. Pati Jinich

      May 23

      Aw thank you, Penny!

  10. Sarah

    Apr 03

    Hi Patti,
    The cookies are so delicious, they were a HIT with everyone at the baby shower 😋. I have even had people ask me to bake some more for them. Thank you for sharing your great ideas, look forward to trying other recipes.

    1. Pati

      Apr 04

      Awesome! So glad to hear that Sarah.

  11. Sarah

    Mar 12

    Hi Patti,
    I’m making these for a baby shower and would like to check the oven temp. Is the temp 350 degrees (Fahrenheit) with fan? I would be cooking them at 180 degrees Celsius or 160 with fan. What do you recommend?

    1. Pati

      Mar 16

      ​180 celsius is about 350 F, that sounds right. ​

  12. Chris

    Jul 23

    Made these to take for a picnic dinner at an outdoor concert, they were amazing, people in our group were talking them up to friends as they walked by, and we went through the entire batch (there were only 4 of us, so I am hoping we gave a lot of the cookies to passersby!) Thanks so much, for this recipe.

    1. Pati

      Jul 26

      What a fantastic story Chris! Thank you so much for sharing.

  13. Donna

    Dec 07

    Patti, So is the 1/2 flour and 1 1/4 cup sugar proportions stated in the recipe correct, or should they be changed? I often use less sugar than called for, but am mostly worried about the flour measurement. Want to make these for Christmas.

    Love your show.

    1. Pati

      Dec 07

      Hi Donna,
      I really love these cookies with the measurements provided here… give them a try, see how you like them! Not only does this ration it give the cookies a really wonderful balance of flavors also a very delicate texture, that I wouldn’t want you to fool around with… And thanks for watching my show 🙂

  14. sonia

    Nov 26

    I did this cookies yesterday they are amazing
    but I noticed that the ratio of the ingredients are incorrect, cant used 1 1/2 cup of sugar and only 1/2 cup of flower
    I’m a pastry chef and adjusted the ratio and came out delicious


    1. Pati

      Nov 27

      I am so happy it worked out for you! Happy Thanksgiving, Sonia!

    2. Crystal

      Dec 24

      Hi Sonia. What are the correct proportions? My cookies failed miserably. Did you use parchment paper without grease? Mine stuck to paper but I don’t think the baking time was enough either.

  15. Margy

    Nov 12

    I found the dried flor de jamaica at my local H-mart asian store. First time I have seen them there. They do stock a lot of Latino food items, but will often get an item in stock, and then it disappears, so grab it while you can.

  16. kittyrhys

    Sep 07

    You can also find “hisbiscus” tea at many Hispanic and African food store!

  17. kenna

    Jul 14

    Followup to my previous entry. I have found the hibuscus tea now in two retail stores. Smart and Final and Food for Less. However, I am expremely happy with the product I have been bying from a supplier on Amazon-Frontier Natural Foods Co-op. Product is consistent, well packed . I also found Ceylon cinnamon sticks through them. Think I will just stay with a good thing.

    1. Kenna morton

      Sep 29

      Me too— I buy the Frontier CoOp as well. Excellent, consistent product. I make the tea all the time. Don.t be afraid to adjust the tea ingredient amounts to your own liking. Sometimes I add less hibiscus and add a couple tea bags of Constant Comment Black and Pecot tea. I make the cookies once in a while. I do stick to the original recipe though.

  18. kenna

    Jul 05

    I have now made your hibiscus tea a dozen times. I love it and so have all my guests. It’s great that I can use the same used leaves for the delicious hibiscus cookies. I have not yet had any luck buying the hibiscus at a retail store or health food store but now just order it from Amazon. I also bought Ceylon cinnamon from Amazon to add to the tea. I like it both ways but just plain. Is my favorite. Thanks Patti—love your show and your web site

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