Ingredients
Dry Ingredients
- 160 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 115 g unsalted butter, softened to room temperature
- 100 g granulated sugar
- 1 large egg, room temperature
- 75 g ube halaya
- ½ teaspoon ube extract
- 1 teaspoon vanilla extract
Add-ins
- 100 g white chocolate, roughly chopped + extra for topping
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set aside.
- Mix Dry Ingredients: In a small bowl, thoroughly stir together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt throughout the dough.
- Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer to beat the softened butter until very creamy. Add the granulated sugar and continue to cream on medium speed until the mixture is fluffy, indicating it's well aerated.
- Add Egg: Crack in the large egg and mix until it is fully incorporated into the butter and sugar mixture, forming a smooth batter.
- Incorporate Ube Flavors: Add the ube halaya, ube extract, and vanilla extract to the batter. Mix until the batter turns a consistent light purple color, indicating the flavors are fully blended.
- Combine Flour Mixture: Gradually add the prepared dry ingredients to the wet ingredients. Fold gently with a spatula until the dough is almost combined to avoid overmixing, which can lead to tough cookies.
- Add White Chocolate Chunks: Fold in the roughly chopped white chocolate pieces until just combined, ensuring even distribution without overworking the dough.
- Scoop Dough: Using a 4-tablespoon ice cream scooper, portion out cookie dough balls onto the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft. About 2 minutes before finishing, optionally press a few extra pieces of white chocolate onto the top of each cookie for an appealing finish.
- Shape and Cool: Right after removing the cookies from the oven, use a round cutter or bowl slightly larger than the cookies to gently swirl each one for perfect circles (optional). Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely or enjoy warm.
Notes
- For best texture, do not overmix the dough once flour is added to prevent dense cookies.
- Softened butter is key for achieving a creamy batter and chewy cookie texture.
- If fresh ube halaya is unavailable, canned or frozen versions can be used, just ensure it's well thawed and smooth.
- Adding extra white chocolate on top before baking enhances the appearance and adds melty pockets of sweetness.
- The swirling step after baking is optional but helps create uniform, round cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
