White Chocolate Ube Cookies (Printable Version)
Soft chewy cookies with earthy purple yam and creamy white chocolate chips
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 1/2 cup brown sugar, packed
08 - 2 large eggs, room temperature
09 - 1/2 cup ube halaya (purple yam jam)
10 - 1 teaspoon pure vanilla extract
11 - 1 teaspoon ube extract
→ Mix-Ins
12 - 1 1/4 cups white chocolate chips
# How-To Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in ube halaya, vanilla extract, and ube extract until fully combined and the dough is evenly purple.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Fold in the white chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Helpful Tips:
01 -
- The texture is impossibly chewy with crisp edges and soft centers
- Ubes subtle vanilla like flavor balances white chocolates richness perfectly
- Theyre conversation starters before anyone even takes a bite
02 -
- Room temperature ingredients are not optional. Cold ingredients will not emulsify properly leading to flat dense cookies.
- Do not skip the cooling time on the pan. Those 5 minutes are when the cookies set their structure.
- Ube halaya varies in thickness. If yours is very stiff warm it slightly before folding in.
03 -
- Weigh your flour if possible. Cups can vary wildly and affect the final texture.
- Rotate the baking sheets halfway through baking for even browning.
- Slightly underbaked is always better than overbaked with these.