Chocolate Blossoms ( Filipino Cookie) – a delicious recipe with flour, baking powder, salt, unsalted butter, sugar white, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put chocolate in aluminum bowl.
2
Heat some water in wok or sauce pan.
3
Make sure the bowl of chocolate will fit in.
4
Once the water boils, shift the heat to simmering mode and put your bowl on top.
5
Melt chocolate, stir and make sure without any lump. Turn off the heat.
6
In a mixer, throw butter and sugar and mix until soft and fluffy.
7
Beat in eggs one at a time until the color is pale yellow. Add vanilla and melted chocolate and mix until blended.
8
Sift flour, baking powder and salt. Gradually add to the mixing bowl.
9
Do not over mix, the goal is just to mix and make it blend.
10
The dough is sticky so refrigerate it for one hour.
11
Drop a tsp or a tbsp and roll in icing sugar. ( I use a tsp..I like small ones..)
12
Bake at 350 or 180 for 10 to 12 minutes.
1811
kcal
Calories
76
g
Fat
259
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/4 cups all purpose flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 3/4 cup unsalted butter softened, 1 1/2 stick, and more.
Yes, Chocolate Blossoms ( Filipino Cookie) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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