18 to 20 cookies
Galletas de Chocolate con Flores de Jamaica
- 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.
- 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
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- 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.
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- 6 cups water
- 1/2 cup honey
- 2 ounces dried hibiscus flowers
- In a medium saucepan, bring water and honey to a boil. Stir in dried hibiscus flowers, stir and cook at a simmer for about 15 minutes, until flowers are completely rehydrated and soft.
- Strain flowers, reserving liquid for tea, and finely chop. Set aside.
- 6 cups water
- 1/2 cup honey
- 2 ounces dried hibiscus flowers
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- In a medium saucepan, bring water and honey to a boil. Stir in dried hibiscus flowers, stir and cook at a simmer for about 15 minutes, until flowers are completely rehydrated and soft.
- Strain flowers, reserving liquid for tea, and finely chop. Set aside.
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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.
Awesome! So glad to hear that Sarah.
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?
180 celsius is about 350 F, that sounds right.
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.
What a fantastic story Chris! Thank you so much for sharing.
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.
Donna
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 🙂
Paty
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
Thanks
Sonia
I am so happy it worked out for you! Happy Thanksgiving, Sonia!
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.
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.
You can also find “hisbiscus” tea at many Hispanic and African food store!
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.
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.
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