These chunky ube cookies are the perfect treat for ube lovers. With a gooey center, crispy edges, and loads of white chocolate, they combine Filipino flair with New York’s famous Levain-style cookie texture. Here’s how to recreate this viral sensation in your own kitchen.
Ingredients
| Ingredient | Amount |
|---|---|
| Cold Unsalted Butter (cubed) | 230g (2 sticks) |
| Brown Sugar | 160g |
| White Sugar | 160g |
| All-Purpose Flour | 475g |
| Baking Powder | 3 tsp |
| Salt | 1 tsp |
| Ube Powder | 25g |
| Ube Extract | 1 tsp |
| Eggs | 2 whole |
| Egg Yolk | 1 |
| White Chocolate Chips | 300g |
Instructions
1. Prepare the Dry Ingredients
In a large bowl, whisk together all-purpose flour, ube powder, baking powder, and salt. Set aside.
2. Mix the Wet Ingredients
In a separate bowl, combine the eggs and ube extract. Stir until evenly mixed and purple in color.
3. Cream the Butter and Sugars
Using a stand mixer or hand mixer, beat cold butter just until broken into chunks (30-35 seconds). Do not cream.
Add both sugars and pulse until it resembles small pebbles (about 45 seconds).
4. Add the Mix-ins
Stir in the white chocolate chips until well distributed.
5. Combine Everything
Add dry ingredients into the butter mixture. Mix on low until it looks sandy and dry. Add the egg mixture and mix slowly (speed 1–2) just until combined. Avoid overmixing.
6. Portion the Dough
Divide into large balls (approx. 165g each). Rough-shape the dough balls to create a craggy surface. Do not roll into smooth balls.
7. Freeze the Dough
Place the cookies on a tray close together and freeze for at least 2 hours (overnight is better). This helps the cookies hold their shape while baking.
8. Bake the Cookies
Preheat oven to 365°F. Line a baking sheet with parchment. Place 6 dough balls on the sheet, spaced at least 2 inches apart.
Bake for 15–17 minutes on the middle rack. Cool on the sheet for 10 minutes before transferring to a wire rack.
Pro Tips for Perfect Chunky Ube Cookies
- Never skip the freeze: It’s essential to stop the cookies from spreading and to get that thick Levain-style height.
- Use cold butter: It gives the cookie structure and a crisp exterior.
- Underbake slightly: The residual heat continues to cook the center, keeping it gooey and soft.
- Avoid overmixing: A rough dough creates more texture and prevents flat, tough cookies.
Storage
- Room Temp: Store in an airtight container for up to 5 days.
- Frozen Dough: Keep frozen dough balls for up to 1 month.
- Reheat: Warm in microwave for 10–15 seconds to enjoy soft centers again.
Try More Ube and Filipino Dessert Recipes
Looking for more delightful purple yam desserts or tropical treats?
- Discover great ideas like Ube Milk Bread for a soft and fluffy loaf.
- Don’t miss our Ube Tiramisu—a creative Filipino twist on a classic dessert.
- Learn more about rich and flaky Ube Cream Puffs.
- Looking for inspiration? Try these colorful Cotton Candy Cookies to brighten any dessert table.