Description
These Delicious Ube Brownie Cookies combine the rich flavors of ube and white chocolate with a chewy, buttery texture. Perfectly baked to a soft finish and bursting with unique Filipino-inspired taste, these cookies are sure to impress your family and friends.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, browned for flavor
- 4 oz white chocolate, melted into the mixture
- 2 whole eggs, makes cookies chewy
- ½ tsp vanilla extract, enhances flavor
- 1 ½ tsp ube extract, for color and flavor
- ¼ cup ube halaya
Dry Ingredients
- ¾ cup granulated sugar, adds sweetness
- ½ cup light brown sugar, adds moisture
- ½ tsp salt, balances sweetness
- 1 tsp baking powder, helps cookies rise
- 1 ½ cup all-purpose flour, base of cookie dough
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) to ensure it reaches the perfect temperature for baking your cookies.
- Browning the Butter: In a pan over medium-high heat, brown ½ cup of unsalted butter until fragrant and lightly caramelized to add a rich, nutty flavor to the cookies.
- Melting the White Chocolate: Pour the melted white chocolate into the browned butter and mix until smooth and combined.
- Whisking Eggs and Sugars: In a separate bowl, whisk together 2 whole eggs, ¾ cup granulated sugar, and ½ cup light brown sugar until the mixture becomes light and creamy, providing sweetness and moisture.
- Combining Flavorings: Add ½ tsp vanilla extract, 1 ½ tsp ube extract, and ¼ cup ube halaya to the egg and sugar mixture, then mix in the melted white chocolate and browned butter mixture thoroughly.
- Preparing Dry Ingredients: In another bowl, combine ½ tsp salt, 1 tsp baking powder, and 1 ½ cups of all-purpose flour, which will help the cookies rise and balance flavors.
- Mixing the Dough: Gently fold the dry ingredients into the wet mixture to form a smooth cookie dough, taking care not to overmix to maintain a tender texture.
- Preparing Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Scooping the Dough: Use a spoon or cookie scoop to place dollops of the dough evenly spaced on the prepared baking sheets, allowing room for spreading during baking.
- Baking the Cookies: Bake in the preheated oven for 10 minutes until the edges are set but the centers remain soft and chewy.
- Cooling: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely, which helps them firm up without losing moisture.
Notes
- Be sure to brown the butter carefully to avoid burning; it should have a nutty aroma and light brown color.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Ube halaya can be found in Asian or Filipino grocery stores, or you can substitute with ube jam.
- For extra texture, consider folding in some chopped white chocolate chunks or nuts before baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
