Ube Cookies (Purple yam Filipino cookies)
Soft, and chewy ube cookies feature sweet and nutty ube flavor and white chocolate chips. This Filipino fusion twist on a classic chocolate chip cookie is one you don’t want to miss!
Servings 20 cookies
Calories 130kcal
Equipment
Ingredients
- 1 ½ cup (200 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (113 g) unsalted butter room temperature
- ¼ cup (50 g) light brown sugar packed
- ¼ cup (50 g) granulated sugar
- ½ cup (135 g) ube halaya
- 1 teaspoon ube extract
- 1 large egg room temperature
- ½ cup white chocolate chips
Instructions
- Whisk dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
- Beat butter and sugar. In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until combined and fluffy about 3 minutes.
- Add ube halaya and ube extract. Then add the ube halaya and ube extract and mix to combine. Scrape the edges and bottom of the bowl to combine until light and fluffy, about 2 minutes.
- Add egg. Next, add the egg and mix until combined. Scrape the edges of the bowl and mix to combine.
- Combine dry ingredients. Slowly add the dry ingredients when the mixer is on low and scrape the edges of the bowl and mix until just combined. Use a rubber spatula and mix the dough to ensure no traces of flour remain.
- Add chocolate chips. Add in the white chocolate chips and mix with a rubber spatula until combined.
- Chill. Cover the surface of the dough with plastic wrap to prevent a film from forming on the dough and refrigerate for 1 hour or overnight.
- Prepare oven. Preheat the oven to 350 degrees F with the rack in the middle position in the oven. Line 2 baking sheets with parchment paper.
- Assemble. Scoop the cookies using a cookie scoop and place them on the baking sheet two inches apart from each other. Chill in the refrigerator for 10 minutes.
- Bake. Bake each sheet individually for 9 minutes. Remove the baking sheet and tap it against the counter to deflate. Bake for an additional 2-3 minutes until golden brown along the edges. For perfect ube cookies, swirl a round cookie cutter slightly bigger than the cookie around each cookie. Cool the cookies on the baking sheet for 5 minutes before removing them and placing them on a wire rack to cool completely. Enjoy!
Notes
- Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
- Cream your butter and sugar for at least 3 minutes. Make sure to cream the butter until it is very pale, light, and airy. This will ensure that the sugars will blend evenly into the butter and create air pockets for the dough to puff up in the oven.
- Use room-temperature butter and eggs. Room-temperature eggs will be easier to blend into the purple sweet potato cookie dough and not shock the soft butter when incorporated.
- Do not over mix the batter. Over mixing the batter will run the risk of drying out the cookies and adding too much air into the cookies yielding an extra puffy cookie.
- Chill for at least 30 minutes. Chilling the cookie dough will allow the butter to solidify and allow the flour to hydrate which improves the taste and texture and prevents the cookies from spreading too quickly.
- Do not over bake. When in doubt, UNDER bake the cookies. The ube chocolate chip cookies will continue to bake and solidify when they cool. Every oven is different, so keep an eye on your cookies. The cookies should still be slightly raw in the middle this will yield that gooey center.
- Use a cookie cutter for round cookies. For perfectly round cookies, I recommend using a large cookie cutter and swirling the warm cookies on the baking tray to create perfect circles.
Nutrition
Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 138mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 653IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg