The Ultimate Chunky Ube Cookie
This Chunky Ube Cookie is all Ube. No fillers, no distractions, just a simple Ube Halaya swirl. It's ube to the max.
Servings: 20 Chunky Cookies
Equipment
- Silicon Mat or Parchment Paper
- Baking Sheet
Ingredients
- 2 Cups Flour
- ¼ Cup Ube Powder
- 1 Tablespoon Cornstarch
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- ⅓ Cup Sweetened Coconut
- 1 Cup Unsalted Butter Chilled and Cubbed
- ½ Cup White Sugar
- 1 Cup Light Brown Sugar
- 2 Eggs
- 1 ½ Cup Ube Halaya (from this set aside ¼ cup)
- ¼ Teaspoon Ube Flavoring
Instructions
- In a large bowl combine 2 cups of flour, ¼ cup of ube powder, 1 tablespoon of cornstarch, 1 teaspoon of baking soda, 1 teaspoon of salt and ⅓ cup of sweetened coconut.. Mix well with a whisk.
- In a separate stand mixer bowl add the 1 cup of white sugar, ½ cup of light brown sugar and 1 cup chilled cubed butter. Mix until fully combined and creamy.
- Scrape down the bowl and add in ¼ cup of Ube Halaya. Mix until the Halaya is fully mixed in and fluffy.
- Scrape down the bowl again and add in the 2 eggs. Mix well for a few seconds until the eggs are mixed in. It's okay if the batter looks a bit broken. The flour will make things right.
- Scrape the bowl down again and add in the flour mixture. Mix super low just until the flour is fully mixed in. Scrape down the bowl (there are lots of scraping in cookie making!) and add in only ¼ teaspoon of Ube flavoring. Mix until you get a nice light purple color.
- Scrape down the bowl and add in the rest of the Ube Halaya. This time don't use a mixer. Just use a spatula and use your hands to lightly fold in the Halaya just until you see ribbons flowing through the batter. Scrape down the bowl and chill for at least one hour or overnight.
- Pre-heat your oven to 350F and using the biggest ice cream scooper you have or a ¼ cup measuring cup to measure out your cookie dough. Place them on a lined baking sheet at least 2 inches apart. Bake for 12 minutes. Turing the pan 180 degrees at the half way mark.
- Take out of the oven and leave to cool for 5 minutes.
- If you want to have perfect circle cookies use an extra large round cookie cutter and swirl in your cookies while still warm to form them into perfect circles.
- Transfer to a wire rack to cool fully. Then serve.