Ingredients
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Salt
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Ube Extract
- Ube Halaya (Ube Jam)
- Alcohol-Free Vanilla Extract
- White Chocolate Chips
Instructions
- Step 1: Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside for later use.
- Step 2: Cream the Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled unsalted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the ube extract, ube halaya (ube jam), and alcohol-free vanilla extract until everything is uniformly mixed.
- Step 3: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix. Fold in the white chocolate chips until evenly distributed throughout the batter.
- Step 4: Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling time helps prevent the cookies from spreading too much during baking and enhances their fudgy texture. You can chill the dough for longer, even overnight, if needed. This will allow flavors to meld and deepen.
- Step 5: Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake; they will continue to set as they cool.
- Step 6: Cool and Enjoy: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is crucial for preventing the cookies from breaking apart. Serve warm or at room temperature. These cookies are delicious on their own or with a scoop of vanilla ice cream.
Notes
- Store cooled Ube Brownie Cookies in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
- Gently reheat leftover cookies in the microwave for 10-15 seconds to restore their warm, fudgy texture.
- Serve these delightful cookies with a dusting of powdered sugar and a glass of cold milk for an extra touch of sweetness.
- Chef's Tip: For a more intense ube flavor, gently warm the ube halaya before adding it to the wet ingredients, making it easier to incorporate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American