These chunky cookies are made of an ube cookie dough with sweet white chocolate chips and buttery macadamia nuts. Ube (also known as purple yam) is a popular dessert flavour from the Phillipines and gives bakes this lovely vibrant purple colour. The texture of this cookie is gooey and almost molten in the centre. Each cookie weighs over 100g so they are pretty hefty, but you may choose to make them smaller too. This recipe uses both plain flour and cake flour (lower gluten content), but if you cannot find cake flour, just use plain flour instead.
The cookie dough should be made in advance as it requires freezing for at least 2 hours before baking, and can be left in the freezer for up to 3 months. This is perfect for when you are craving a sweet treat as you can just pop them quickly in the oven.
- 190g cold butter, cubed
- 120 granulated white sugar
- 120 brown sugar
- 200g white chocolate chips
- 75g Macadamia nuts
- 350g plain flour
- 60g cake flour (if not available then just use plain flour and add 1 tbsp corn starch)
- 10g ube powder
- 1 tsp ube extract
- 10g baking powder
- 1 tsp salt
- 2 eggs
- In a stand mixer or large bowl with hand mixer or large spoon, cream butter and ube extract until smooth.
- Add white and brown sugar and mix until combined. Scrape down bowl and add in the macadamia nuts and white chocolate chips.
- In another large bowl, mix together the flour, ube powder, salt and baking powder.
- Add dry ingredients into butter/sugar mixture and mix until just combined.
- In a small bowl, beat eggs then pour into your dough, mix until just combined.
- Portion cookie dough into large balls weighing about 105g.
- Place in container and freeze for at least 2 hours. The cookie dough can be kept frozen for up to three months.
- When you want to bake, preheat oven to 180C and bake cookies spread out on a tray for 15 minutes.
where in the recipe ingredients does it call for mini eggs( what are they?) and milk chocolate?
Can you transpose the measurements into U.S. cups/oz./teaspoons/tablespoon?