I’m giving a Filipino twist to a classic cookie recipe. These are chewy and packed with white chocolate and macadamia nuts. But what I love most about this recipe is how the ube flavor really shines. If you love the flavor of ube, you’ll absolutely adore these cookies!
I use actual ube in this recipe, which I know can be quite hard to find for many people. I’ve been able to find them pretty reliably at my local Sprouts Supermarket and they are also available online at Azure Standard which I linked to here.
This recipe is a pretty straightforward recipe. You’ll notice that this recipe is a bit dry, but don’t be tempted to add more liquid as this will result in a cakey texture in your cookie. Don’t skip flattening the dough before baking or your cookies will have a domed top instead of spreading.
Disclosure: Please note that this post contains affiliate links. I earn from qualifying purchases at no cost to you. This in no way impacts my recommendations.
Hope you enjoy making this Filipino-inspired bake!
|170 grams||All-purpose flour|
|¼ teaspoon||Baking soda|
|113 grams (1 stick)||Butter|
|50 grams||Granulated sugar|
|100 grams||Brown sugar|
|90 grams||Ube (mashed)|
|70 grams||Sourdough discard|
|50 grams||Coconut milk|
|100 grams||White chocolate|
|100 grams||Macadamia nuts|
Combine Dried Ingredients
In a medium-sized bowl whisk together flour, baking soda and salt until fully combined and no lumps remain. Set aside.
Melt the butter in a light-colored saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. Once the butter smells nutty and is the color of graham cracker crumbs, take the pan off the heat and transfer the browned butter into a large heatproof bowl to avoid burning.
Once the browned butter is cool to the touch, add in sugars, vanilla, coconut milk, mashed ube, sourdough discard, and stir with a spatula until fully combined.
Using a spatula, gradually add in the dry ingredients until just combined. The mixture will feel a little bit dry, don’t be tempted to add more liquid or the texture of your resulting cookie will be cakey instead of chewy.
Finally stir in white chocolate and macadamia nuts until well distributed.
Shape and Bake
Preheat oven to 350 F / 176 C.
Measure out cookie dough into 1 ½ tablespoon (34 grams) portions and place on a parchment-lined cookie sheet two inches apart. Flatten the cookies slightly before baking.
Bake cookies for 8 to 10 minutes.
Once finished baking, allow cookies to rest on hot baking sheets for 10 minutes, your cookies will still be extremely soft in the middle, the residual heat will allow them to firm up without over-baking and becoming too crispy.
Move to a wire rack and allow cookies to cool. These are best enjoyed when they have fully cooled (about 1 hour).
Please share this recipe if you enjoyed it! Remember to post a photo and tag me @makeitdough when you make this delicious recipe, so I can check out your bake