Soft Ube and White Chocolate Cookies
Ube and white chocolate are a classic pairing you can't miss: the creamy sweetness of white chocolate mellows the subtly nutty notes of ube, for a cookie that's soft in the middle with a beautifully crackled top.
| Prep time | 20 minutes + 1 hour chilling |
| Bake time | 10 to 12 minutes |
| Makes | About 12 cookies |
| Difficulty | Easy |
Ingredients
| Ingredient | Amount |
|---|---|
| Softened butter | 115 g |
| Granulated sugar | 100 g |
| Brown sugar | 70 g |
| Egg | 1 |
| Ube Latte powder mixed with 1 tbsp lukewarm water | 3 teaspoons |
| Vanilla extract | 1 teaspoon |
| Flour | 250 g |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| White chocolate chips | 150 g |
Method
- In a large bowl, beat the softened butter with both sugars until light and creamy.
- Add the egg, the ube paste and the vanilla. Mix until the dough is an even purple.
- In another bowl, combine the flour, baking powder and salt.
- Add the dry ingredients to the wet mixture in three additions, taking care not to overmix.
- Fold in the white chocolate chips with a spatula.
- Cover the dough and chill for at least 1 hour (ideally 2 to 3 hours): this is the step that keeps the cookies from spreading too much.
- Preheat the oven to 175°C. Roll the dough into balls and place them 5 cm apart on a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes: the cookies should still look pale in the center and be lightly golden around the edges.
- Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
Tips
For perfectly round cookies, swirl a slightly larger cookie cutter around each one as soon as they come out of the oven, while they're still soft. The raw dough freezes really well as ready-to-bake balls: bake them straight from frozen, no thawing needed, adding 1 to 2 minutes to the baking time.
Variations
- Ube and macadamia: replace half the chips with chopped macadamia nuts.
- Ube coconut: add 30 g of shredded coconut to the dough.
- Giant cookies: shape 6 large balls and bake for an extra 3 to 4 minutes.
Frequently asked questions
Why do my cookies spread too much?
Most of the time, the dough hasn't chilled long enough or the butter was too soft. Give it at least 1 hour in the fridge before baking.
How do I get a more intense color?
Add an extra half teaspoon of powder. The color fades slightly during baking, which is why you should take the cookies out while the center is still pale.
How long do they keep?
About 4 to 5 days in an airtight container at room temperature.
The perfect match for your cookies? An iced ube latte.
Ube Latte
