Ube Cookies Soft and Chewy (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
1 tbsp cornstarch
03 -
3 tsp baking powder
04 -
1 tsp salt
→ Wet Ingredients
05 -
1 cup unsalted butter, room temperature
06 -
½ cup granulated sugar
07 -
1¼ cup brown sugar
08 -
15 oz ube jam (almost 2 cups), room temperature
09 -
1 large egg, room temperature
10 -
1 egg yolk from a large egg, room temperature
11 -
2 tbsp ube extract
→ Add-ins
12 -
1 cup white chocolate chips, plus extra for topping
# Instructions:
01 -
In a medium sized bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. Set aside.
02 -
Using a stand mixer fitted with the paddle attachment or a large bowl with a handheld electric mixer, beat unsalted butter, granulated sugar, and brown sugar on medium-high speed until well blended.
03 -
Add ube jam and ube extract to the mixture and continue beating until combined.
04 -
Beat in the egg and egg yolk until well combined.
05 -
Add the dry flour mixture to the wet ube mixture in thirds. Beat after each addition until no more streaks of flour remain, scraping the sides and bottom of the bowl as needed.
06 -
Stir in the white chocolate chips. Cover the bowl with plastic wrap and chill the dough for at least 3 hours.
07 -
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
08 -
Scoop about 2 tablespoons of dough and roll into balls. Place onto the prepared baking sheet about 2 inches apart.
09 -
Bake the cookies for 10-11 minutes or until just set. Remove from the oven and allow to cool completely on the pan.
10 -
While the cookies are warm, gently press a few extra pieces of white chocolate chips on top for decoration. Note that this step slightly increases sweetness.
# Notes:
01 -
The size of cookies may vary based on how small or large the dough balls are rolled.
02 -
When using store-bought ube jam, taste the dough before adding the egg to adjust sugar or ube extract as needed.