Soft and Chewy White Chocolate Coconut Ube Cookies
Not-too-sweet and chewy white chocolate coconut ube cookies, perfect for any occasion. These cookies get their beautiful purple color from both ube halaya (ube jam) and ube extract, which add the perfect amount of ube flavor!
Servings: 16 ube cookies
Calories: 196kcal
Equipment
- medium mixing bowl for dry ingredients
- large mixing bowl for mixing cookie dough
- Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
- Wire rack
Ingredients
Dry ingredients:
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon table salt
Wet ingredients:
- ½ cup unsalted butter melted and cooled
- ⅛ or ⅓ cup light or dark brown sugar packed, see steps
- ½ cup granulated sugar
- 1 egg
- 3 tablespoons ube halaya homemade/store-bought, can also sub rehydrated ube powder or mashed ube
- 1 ½ teaspoons ube extract
Mix-ins:
- ¾ cup white chocolate chips plus more for topping
- ¼ cup shredded unsweetened coconut
Toppings:
- flaky sea salt
Instructions
- Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C. Line cookie sheet with parchment paper.
- *If you are using ube halaya, use lower amount brown sugar because of how sweet ube halaya is. If using mashed or rehydrated ube, use higher amount of brown sugar.In your large mixing bowl, stir the melted ½ cup unsalted butter, ⅛ or ⅓ cup light or dark brown sugar, and ½ cup granulated sugar with silicone spatula until combined.
- Add 1 egg, 3 tablespoons ube halaya, and 1 ½ teaspoons ube extract. Mix with spatula until smooth.
- In a medium bowl, stir together all of the dry ingredients: 1 ⅓ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon table salt. Add to large mixing bowl along with ¾ cup white chocolate chips and ¼ cup shredded unsweetened coconut. Mix until no dry spots remain.
- Use cookie scoop to place 2-3 tablespoon cookie balls on lined baking sheet, about 3-4 inches apart. Bake for 10-13 minutes, or until edges are set. Immediately sprinkle flaky sea salt on top and top with extra white chocolate chips.
- Optional: For rounder cookies, place a larger round object (circle cookie cutter, mug, etc.) on top of your still warm cookie while it is still on the baking sheet. Move the cookie around in the cutter in a circular motion. This pushes the sides of the cookie towards the center, forcing it to mold into a circular shape.
- Allow ube cookies to cool on sheet for at least 5 minutes and enjoy!
Notes
- Variations/Substitutions: See blog post for more details!
- Storage: Freeze the raw cookie dough balls in a single layer in airtight container for up to 3 months. You can bake straight from the freezer, just adjust the baking time by 2-3 more minutes. Store cooled, freshly baked cookies in airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1 cookie | Calories: 196kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
