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4.31 from 36 votes

Chunky White Chocolate Coconut Ube Cookies (Small Batch Recipe)

These gourmet cookies are chunky, gooey, and absolutely delicious. They were inspired by Levain Bakery's cookies and my favorite Filipino dessert flavor combos: ube and coconut. If you don't have ube extract, but want to add the halaya, make sure you add purple food coloring to the wet ingredients!
Course Dessert
Cuisine Filipino
Keyword chunky cookies, chunky ube cookies, coconut, cookie, cookies, gourmet cookie, gourmet ube cookies, ube, ube coconut, white chocolate, white chocolate coconut, white chocolate coconut ube, white chocolate coconut ube cookie, white chocolate ube
Prep Time 45 minutes
Cook Time 13 minutes
Servings 5 cookies
Cost $8.47

Ingredients

Dry ingredients:

  • ½ cup cake flour (65g, $0.23)
  • 1 cup all-purpose flour (120g, $0.29)
  • ½ tsp cornstarch ($0.01)
  • ¾ tsp baking powder ($0.05)
  • ½ tsp baking soda ($0.01)
  • ¼ tsp salt ($0.01)

Wet ingredients:

  • ½ cup butter, cold and cut into tablespoons (1 stick butter/8 tbsp, $1.25)
  • ¼ or ½ cup brown sugar, see notes (50g or 100g, $0.55)
  • 1 egg ($0.17)
  • ½ c rehydrated ube or ube halaya, see notes (130g, $0.68)
  • 1 ½ tsp ube extract, see notes ($1.94)

Mix-ins:

  • 1 cup white chocolate chips (170g, $2.62)
  • ½ cup shredded coconut (50g, $0.66)

Instructions

  • In a medium bowl, whisk together all of the dry ingredients: cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  • In a stand mixer using the paddle attachment, mix the cold butter and brown sugar on medium speed until completely smooth, about 2-4 minutes.
  • Scrape down the sides and bottom of the bowl in the stand mixer. Add egg, rehydrated ube, and ube extract to the bowl. Mix until combined, about 10-20 seconds.
  • Scrape down the sides and bottom of the bowl again. Add all of the dry ingredients to the stand mixer and pulse a few times until it is mostly incorporated. Add all of the white chocolate and shredded coconut. Pulse a few more times.
  • Divide the dough into 5 pieces, about 5-6oz each. Roughly shape the dough into tall mounds using your hands—do not compact them, roll them into balls, flatten the dough, or use an ice cream scoop. Place them on a lined baking sheet or plate, and freeze for at least 30 minutes. Freezing ensures that they do not spread out while baking.
    Note: You can store the frozen dough in an airtight conainer in the freezer for up to 3 months. You can bake them right from the freezer, but you will have to increase the baking time by 2-3 minutes.
  • Place oven rack in the middle of the oven. Preheat the oven to 400°F/204°C.
  • Line a baking sheet with parchment paper or silicone mat. Place each dough mound about 3 inches apart on one baking sheet (you will only be able to fit about 4-5 cookies on one sheet!). Bake for 10-13 minutes. They are done when the tops are a little brown.
  • Remove baked cookies from oven. Allow them to cool completely on the baking sheet for about 20-30 minutes and do not touch them (they will continue cooking on the sheet)! They are very soft/delicate right after baking and need to set.
  • Enjoy!

Notes

  • If your oven runs cold, then they may spread more when baking. If your oven runs hot, then they might brown more quickly. I use an oven thermometer, which shows me the right temp and is really helpful for my baking!
  • If you want to omit the white chocolate chips, you must add a different mix-in with the same volume as a replacement, or the cookies will spread a bit! I suggest using different chocolate chips, roughly chopped walnuts, etc. 
  • I use this recipe to rehydrate ube powder. I store the leftovers in the freezer. You can also use mashed ube.
  • If you are using fresh ube, I suggest boiling it and mashing it. Use the same volume of the mashed ube in place of the rehydrated ube.
  • If you are using ube halaya, only use 1/4c brown sugar because of how sweet ube halaya is.
  • If you are omitting the ube extract, use purple food coloring in place of that step, or the cookies will be very pale.
  • If you want to omit the shredded coconut, make the total amount of white chocolate chips 2 cups.
  • You can freeze the unbaked shaped dough in an airtight container for up to 3 months. You can bake straight from the freezer, just adjust the baking time by 2-3 more minutes.