Ingredients
Dry Ingredients
- 160 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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 (purple yam jam)
- 1/2 teaspoon ube extract
- 1 teaspoon vanilla extract
Additional
- 100 g white chocolate, roughly chopped plus extra for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking. Set the prepared baking sheet aside.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir these ingredients together to ensure they are evenly distributed. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer to beat the softened unsalted butter until it becomes very creamy. Gradually add the granulated sugar and continue to cream on medium speed until the mixture is light and fluffy. Then, add the egg and mix until just combined.
- Add Ube Flavors: Incorporate the ube halaya, ube extract, and vanilla extract into the butter mixture. Mix thoroughly until the batter turns a vibrant purple color, indicating full incorporation of the ube flavor.
- Combine Mixtures and Add Chocolate: Gradually add the dry ingredient mixture to the wet ingredients. Fold the mixture gently using a spatula until it is almost combined. Add the roughly chopped white chocolate and continue folding until just combined, taking care not to overmix.
- Scoop Cookies: Use a 4-tablespoon ice cream scooper to portion the cookie dough. Drop each ball of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake and Add Toppings: Place the baking sheet in the oven and bake the cookies for 10-12 minutes. About two minutes before the end of baking, optionally press a few extra pieces of white chocolate on top of each cookie for added sweetness and visual appeal.
- Shape and Cool: Immediately after removing the cookies from the oven, optionally swirl each cookie within a round cutter or bowl slightly larger than the cookie to perfect their shape. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling or enjoy warm.
Notes
- Ensure butter and egg are at room temperature for better mixing and texture.
- Ube halaya can be found at Asian grocery stores or made at home from purple yam.
- Pressing white chocolate pieces before baking ends enhances melting and flavor.
- Swirling cookies in a cutter after baking helps achieve uniform, round shapes but is optional.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For a stronger ube flavor, increase ube extract up to 1 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
