Search the website


Chocolate Hibiscus Cookies

Chocolate Cookies with Hibiscus Flowers
Galletas de Chocolate con Flores de Jamaica

Serves: makes 18 to 20 cookies

Galletas de Chocolate con Flores de Jamaica" alt="Chocolate Cookies with Hibiscus Flowers
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 coarse 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 follows), finely chopped

To Prepare

Make the sweet jamaica tea or water (recipe follows).

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.


Hibiscus Flowers and Hibiscus Tea
Hibiscus Flowers and Hibiscus Tea


6 cups water

1/2 cup honey

2 ounces dried hibiscus flowers

To Prepare

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.


Nothing Like Homemade Cookies

Homemade Cookies
Galletas Caseras

Serves: makes about 34 cookies

Galletas Caseras" alt="Homemade Cookies
Galletas Caseras" />


2 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher or coarse sea salt

1 3/4 cups (3 1/2 sticks) butter, at room temperature, cut into pieces

1 14-ounce can sweetened condensed milk

1 cup dark chocolate chips

1/2 cup peanut butter chips

1 cup pretzels, broken into about 1/2-inch pieces

Cajeta or dulce de leche to drizzle on top (optional)

To Prepare

Preheat oven to 350 degrees.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter over medium speed. Add sweetened condensed milk and beat until fully combined and fluffy. Reduce mixer speed to low and slowly add the flour mixture, 1/2 cup at a time, stopping to scrape down the sides of the bowl if need be. Continue to mix until it is all incorporated and the dough is smooth, about 1 minute. Fold in the chocolate chips, peanut butter chips, and pretzel pieces by hand with a rubber spatula.

Line a baking sheet with parchment paper. Form 1-inch balls and place them at least 1-inch apart on the baking sheet. Bake for 10 to 12 minutes until the bottoms of the cookies are lightly browned. Remove from the oven and let cool.

For an extra treat, you may drizzle cajeta or dulce de leche on top.


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2016 Mexican Table, LLC. All rights reserved.
Newsletter Sign Up