I have an obsession with ube right now because I love how it tastes and I love the purple color it gives everything. This week I decided to experiment with some white chocolate ube cookies. These cookies have a bright purple color and an earthy ube flavor. They’re also soft and tender in the middle and a little crispy on the outside. That’s the perfect texture in my opinion!
What is ube?
Ube is a dessert made from boiled and smashed purple yam and is typically found in the Philippines. When you have desserts like ube ice cream, ube cake, or ube donuts, ube is what gives the dessert its purple color and flavor. Traditionally when you make ube, you combine grated purple yam, condensed milk, and butter together in a pan and cook until thickened to the consistency of mashed potatoes. That is then added to your dessert for flavor and color.
For this recipe, I didn’t use fresh purple yam as I did in my ice cream recipe. To make this recipe simpler, I decided to just use ube extract. Not only does it make the cookie a pretty purple color, it also adds the ube flavor.
Ingredients, Substitutions & Adjustments
- Ube extract – Adds both the purple color and ube flavor.
- All purpose flour – AP flour is the main dry ingredient in these cookies. Make sure to use a spoon to scoop your flour into the measuring cup. Using your measuring cup to scoop out the flour will compress the flour which results in more flour in the dough. Too much flour causes the dough to not spread properly.
- Baking soda – Baking soda helps the cookies rise and give it that airiness.
- Butter – Adds a bit of a nutty flavor to the cookies. Those nutty flavor is further enhanced by browning the butter.
- Granulated sugar & light brown sugar – Both add sweetness to these cookies and help the cookies spread/rise. Granulated sugar helps the cookies spread, and brown sugar helps the cookies rise. Brown sugar also adds a bit more sweetness and moisture to these cookies because it has molasses.
- Eggs – Adds richness to these cookies. Make sure to use room temperature eggs for this recipe.
- Salt – The salt helps balance out the sweetness of these cookies.
- Vanilla extract – I am now a vanilla paste convert, but vanilla extract works for these cookies. You can also use 1 vanilla bean.
- White Chocolate chips – Use a lot of white chocolate chips because they’re just that good. I think it balances out the ube flavor really well. You can also use regular chocolate chips if you want! I tried this in testing, and it’s also good!
Making these white chocolate ube cookies
Combine all purpose flour, baking soda, and salt in a bowl. Mix and set aside. In a separate bowl, combine butter, granulated sugar, and light brown sugar. Using a stand mixer with paddle attachment or hand mixer, whisk the butter, sugar, and brown sugar together until a uniform brown color and the texture is fluffy. Add the egg, ube extract, and vanilla extract. Whisk until a uniform purple color. Add the dry ingredients. Using a spatula, combine the wet and dry ingredients. Add the white chocolate chips and mix until just combined. Cover and let it rest in the fridge for 30 minutes.
Preheat the oven to 350 degrees F (177 degrees C). Prepare a baking sheet by covering it with parchment paper. Use a 2 tbsp (medium-sized) cookie scoop to scoop your cookie dough into the prepared baking sheet. Make sure there are 2 inches of space between each cookie. Bake for 10-12 minutes until the edges are light brown. Rest for 10 minutes on the baking sheet and then another 10 minutes on a cooling rack before serving.
Tips on how to make the perfect white chocolate ube cookies
- Scoop your flour into your measuring cup – This is such an important tip. If you are using US measurements (ie. cups) make sure to spoon your flour into your measuring cup. Don’t use your measuring cup to scoop out the flour. When you do this, you are actually compacting the flour into the measuring cup, meaning you will be using more flour than you’re are intending to.
- Be careful about over mixing your dough – After you add the flour, make sure to stir only until just combined. As you mix the flour into the wet ingredients, gluten will start to form with each subsequent mixing motion. Gluten formation will make your cookies tough.
- Why it’s important to rest the dough – Resting the cookie dough is important because it helps to solidify the fat (ie. the butter). This is important because as the cookies bake, the fat will take longer to melt. The faster the fat melts, the more the cookie will spread.
- Use an oven thermometer for even temps – This is perhaps my #1 tip for baking in general. Most ovens, even nice ones, don’t have accurate temperatures. The oven I’ve been using has a 25 degree discrepancy between what it says on the oven and the internal temperature. So an oven thermometer has been a life saviour for me.
- Use a cookie scoop for even sized cookies – Not only does a cookie scoop make your cookies look uniform, they also help your cookies bake evenly. I used a medium sized (~2 tbsp) cookie scoop for this recipe.
- How do you bake frozen cookie dough? – This is a common question I get a lot. Preheat the oven to ~20 degrees below the listed temperature. Place the frozen cookie dough on a parchment lined baking sheet. Bake for 2 to 5 minutes longer than the listed bake time so 12-15 minutes until the edges are light brown.
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White Chocolate Ube Cookies
- Combine all purpose flour, baking soda, and salt in a bowl. Mix and set aside.
- In a separate bowl, combine butter, granulated sugar, and light brown sugar. Using a stand mixer with paddle attachment or hand mixer, whisk the butter, sugar, and brown sugar together until a uniform brown color and the texture is fluffy.
- Add the egg, ube extract, and vanilla extract. Whisk until a uniform purple color.
- Add the dry ingredients from step 1.
- Using a spatula, combine the wet and dry ingredients.
- Add the white chocolate chips and mix until just combined.
- Cover and let it rest in the fridge for 30 minutes.
- Preheat the oven to 350 degrees F (177 degrees C).
- Prepare a baking sheet by covering it with parchment paper. Use a 2 tablespoon (medium sized) cookie scoop to scoop your cookie dough onto the prepared baking sheet. Make sure there are 2 inches of space between each cookie.
- Bake for 10-12 minutes until the edges are light brown.
- Rest for 10 minutes on the baking sheet and then another 10 minutes on a cooling rack before serving.