Thin & Chewy White Chocolate Coconut Ube Cookies - Bites by Bianca (2024)

Dry ingredients:

• 1 ⅓ cup all-purpose flour (160g, $0.23)
• ½ tsp baking soda ($0.01)
• ¼ tsp salt ($0.01)

Wet ingredients:

• ½ cup melted unsalted butter (1 stick butter/8 tbsp, $1.25)
• ⅓ cup brown sugar, packed (73g, $0.40)
• ½ cup granulated sugar (100g, $0.19)
• 1 egg ($0.17)
• 1 tbsp rehydrated ube ($0.68, optional, see notes)
• 1 ½ tsp ube extract ($0.21)

Mix-ins:

• ¾ cup white chocolate chips (128g, $1.31)
• ½ cup shredded unsweetened coconut (50g, $0.66)

Toppings:

• flaky sea salt ($0.01)

• In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, and salt.

• In a stand mixer using the paddle attachment, mix the melted butter and both sugars on medium speed until smooth, about 30 seconds.

• Add egg, rehydrated ube, and ube extract to the bowl. Mix until combined, about 10-20 seconds.

• Add all of the dry ingredients to the stand mixer and pulse a few times until it is mostly incorporated. Add all of the white chocolate and shredded coconut. Pulse a few more times.

• Use cookie scoop to form dough into balls (about 1.5-2 tablespoons each) and place them on a lined baking sheet or plate. Refrigerate dough for at least 30 minutes.

  Note: If you want to bake these later, you can put the sheet/plate in the freezer. Once the dough balls are frozen, you can transfer them to an airtight container or bag for up to 3 months. You can bake them right from the freezer, but you may have to increase the baking time by 2-3 minutes.

• Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C.

• Line two baking sheets with parchment paper/silicone mats and place dough balls on top, at least 3 inches apart. Bake for 10-13 minutes, until edges are slightly browned. Immediately sprinkle flaky sea salt on top.

  Optional: Once the cookies come out of the oven, you can gently push in a few white chocolate chips on the top of each cookie for the ~aesthetic~. If you want the cookies to be circular, take a large circular biscuit cutter or something wider than your cookies, like the rim of a mug. Place the circular cutter on top of your still warm cookie while it is still on the baking sheet. Move the cookie around in the cutter in a circular motion. This pushes the sides of the cookie towards the center, forcing it to mold into a circular shape. (more details can be found here: https://food52.com/blog/23550-best-chocolate-chip-cookies-how-to-make-round)

  Allow to cool on sheet for at least 5 minutes.

• Enjoy!

• I adapted Jamie Silva’s chewy chocolate chip recipe by using ube extract instead of vanilla extract, adding a bit of salt, swapping out chocolate chips for white chocolate chips + coconut, and decreasing the amount of sugar.
• I usethis recipe to rehydrate ube powder. I store the leftovers in the freezer. You can also use mashed ube.
• If you are using fresh ube, I suggest boiling it and mashing it. Use 1 tbsp of the mashed ube in place of the rehydrated ube.
• If you are using ube halaya, I suggest using 1 tbsp of the halaya in place of the rehydrated ube. Since ube halaya is sweet, remove 1 tbsp of the brown sugar.
• If you want to omit the white chocolate chips, you can add a different mix-in with the same volume as a replacement. I suggest using different types of chocolate, roughly chopped macadamia nuts, etc.
• If you want to omit the shredded coconut, you don’t need to swap in anything to replace it! 🙂
• You can freeze the unbaked shaped dough in an airtight container for up to 3 months. You can bake straight from the freezer, just adjust the baking time by 2-3 more minutes.