The sweet, earthy aroma of ube wafting through my kitchen is an experience unlike any other. That vibrant purple hue and unique flavor of this beloved Filipino ingredient play a starring role in my take on the classic New York-style cookie. With a crispy outer shell and a gooey, creamy center filled with white chocolate, these Ube Levain-Style Cookies are not just a treat; they’re a delightful fusion of cultures that will elevate your dessert game.
Sharing these cookies with friends or family feels like giving a warm hug—each bite bursts with nostalgia and comfort. Whether you’re enjoying them with a steaming cup of coffee or serving them at your next gathering, they’re sure to be a hit. Say goodbye to bland snacks and fast food; let’s dive into this indulgent yet approachable recipe that combines the best of both worlds!
Why are Ube Levain-Style Cookies irresistible?
Decadent Flavor: The earthy sweetness of ube combined with creamy white chocolate offers an exquisite twist on traditional cookies.
Unique Color: Their stunning purple hue adds a vibrant touch that impresses at any gathering.
Easy to Make: This simple recipe ensures that even beginner bakers can achieve bakery-quality results with minimal effort.
Versatile Treat: Enjoy them warm, pair with your favorite beverage, or turn them into ice cream sandwiches for a fun twist.
Crowd-Pleasing: Whether it’s a cozy family gathering or a festive event, these cookies are sure to be the highlight of the table!
Ube Levain-Style Cookies Ingredients
For the Cookie Base
• Cold Butter (230 g, 2 sticks) – Using cold butter helps create a thick cookie with a wonderfully crispy outer shell.
• Brown Sugar (160 g) – Adds moisture and a rich, caramel-like sweetness that complements the ube flavor.
• White Sugar (160 g) – Contributes just the right amount of sweetness and enhances the cookie’s overall texture.
• All-Purpose Flour (475 g) – The backbone of the recipe, ensuring the cookies hold together perfectly.
• Baking Powder (3 tsp) – Provides the necessary lift for those delightful chewy cookie centers.
• Salt (1 tsp) – A touch of salt enhances the sweetness and balances the flavors beautifully.
For the Ube Flavor
• Ube Powder (25 g) – Infuses the cookies with an earthy flavor and vibrant purple color; substitute with ube extract for a stronger taste if necessary.
• Ube Extract (1 tsp) – Intensifies the ube flavor and aroma, making these cookies truly unforgettable.
For Binding and Texture
• Eggs (2) and Egg Yolk (1) – Provides moisture and binding, with the extra yolk adding richness to the cookie.
For a Creamy Finish
• White Chocolate Chips (300 g) – Delivers luscious pockets of creamy sweetness; feel free to swap in dark or milk chocolate for a different twist.
These Ube Levain-Style Cookies are a celebration of flavors and texture that will leave everyone craving more!
How to Make Ube Levain-Style Cookies
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Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ube powder, baking powder, and salt until well combined. This dry mixture will provide the foundation for your cookies.
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Prepare Egg Mixture: In a small bowl, whisk together the eggs and ube extract. Set this aside; it will bring moisture and flavor directly into your cookie dough.
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Combine Butter and Sugars: In a mixer bowl, beat your cold butter until it’s broken into small pieces. Then, add both the brown and white sugars, pulsing until the mixture resembles pebbles—this helps create that signature chewy texture.
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Add White Chocolate: Gently mix in the white chocolate chips, ensuring they are evenly distributed throughout the dough, providing delightful bites of sweetness.
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Mix Dry Ingredients: Gradually fold the dry ingredient mixture into the butter-sugar blend. Mix until the dough takes on a sandy texture—be careful not to overmix, as this can affect the final cookie texture.
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Incorporate Egg Mixture: Pour in the egg mixture along with the additional egg yolk. Mix just until combined; a few streaks of flour are okay. Overmixing can lead to dense cookies, so handle the dough with love!
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Shape Dough: Scoop the dough into balls weighing about 165 g each. Shape them to have jagged edges for that rustic look. Place the dough balls on a tray and freeze them for at least 2 hours or overnight; this helps maintain their height during baking.
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Bake: Preheat your oven to 365°F (185°C). Place the frozen dough balls on a baking sheet, leaving space between each. Bake for 15-17 minutes, until the edges are set but the centers are still soft.
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Cool: Allow the cookies to cool on the sheet for about 10 minutes before transferring them to a wire rack. This step is essential to achieve that perfect gooey center without losing shape!
Optional: Drizzle with melted white chocolate before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
What to Serve with Ube Levain-Style Cookies?
Indulging in these delectable cookies invites a world of flavor pairings that will delight your senses and elevate your dessert experience.
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Rich Coffee: The boldness of a freshly brewed cup enhances the cookies’ sweetness, creating a cozy pairing perfect for any time of the day.
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Coconut Milk Tea: A rich, creamy brew complements the earthy ube flavor, offering a tropical twist that feels both refreshing and indulgent.
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Sliced Mango: The juicy, sweet notes of fresh mango provide a vibrant contrast to the cookies, making each bite a delightful experience.
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Ice Cream: A scoop of coconut or vanilla ice cream nestled between two cookies creates a dreamy ice cream sandwich, merging textures and flavors beautifully.
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Tropical Fruit Salad: A medley of tropical fruits like pineapple and kiwi brightens up every bite, providing a refreshing palate cleanser with each piece.
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Chilled Milk: The classic combination of warm cookies and cold milk is always nostalgic; it tempers the sweetness while adding a comforting element to the experience.
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Chocolate Drizzle: Elevate your cookies by drizzling melted dark or white chocolate over them for an extra layer of decadence that matches every bite with a luscious finish.
Ube Levain-Style Cookies Variations
Dive into the delightful world of customization with these dessert gems that elevate flavors and textures!
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Dairy-Free: Substitute cold butter with coconut oil or a vegan butter alternative to keep it rich and plant-based.
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Nutty Crunch: Add 1 cup of chopped macadamia nuts or cashews to the dough for a delightful crunch that complements the ube softness.
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Chocolate Twist: Swap white chocolate chips for dark or milk chocolate for a different range of sweetness and richness.
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Coconut Cream Filling: For a tropical twist, use a melted coconut cream filling in the centers for a creamy, island-inspired surprise.
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Spicy Kick: Incorporate a pinch of cayenne pepper or cinnamon to the dough for a unique sweet-heat experience that will intrigue your palate.
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Powdered Sugar Dusting: After baking, lightly dust the cookies with powdered sugar for an elegant finish that adds a subtle sweetness.
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Ice Cream Sandwiches: Create stunning ice cream sandwiches by placing a scoop of coconut or vanilla ice cream between two cookie halves—the ultimate summer treat!
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Lemon Zest: Add zest from one lemon to the dough for a refreshing contrast to the rich ube flavor, brightening each bite.
How to Store and Freeze Ube Levain-Style Cookies
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Room Temperature: Store cookies in an airtight container for up to 3 days. This keeps them soft and fresh for snacking any time of day.
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Fridge: For longer freshness, keep cookies in the fridge for up to 5 days. Just make sure they are in an airtight container to prevent drying out.
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Freezer: Freeze cookie dough balls for up to 3 months. Individually wrap them in plastic wrap, then place in a freezer bag. Bake straight from the freezer, adding a minute or two to the baking time.
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Reheating: To enjoy a warm cookie, pop it in the microwave for about 10-15 seconds. This will bring back that gooey texture that’s so irresistible in these Ube Levain-Style Cookies.
Make Ahead Options
These Ube Levain-Style Cookies are perfect for busy home cooks looking to save time without sacrificing quality! You can prep the cookie dough up to 24 hours in advance by shaping the dough into balls and storing them in an airtight container in the freezer. This method helps maintain their height and ensures that they bake just as beautifully the next day. When you’re ready to bake, simply preheat your oven to 365°F (185°C) and place the frozen dough balls directly on the baking sheet. Bake for 15-17 minutes, and within minutes you’ll have warm, gooey cookies that taste just as delicious as if you made them from scratch that same day. This strategy allows you to indulge in freshly baked treats without the last-minute rush!
Tips for the Best Ube Levain-Style Cookies
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Chill the Dough: Place the shaped dough balls in the freezer for at least 2 hours to ensure they maintain their height and chewy center during baking.
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Avoid Overmixing: Mix the dough just until combined. Overmixing can lead to dense cookies rather than the desired soft, gooey texture.
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Monitor Baking Time: Keep a close eye on the cookies as they bake; remove them from the oven when the edges are set but the centers remain slightly soft for that perfect gooey bite.
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Cool on Baking Sheet: Allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack. This helps them firm up without losing their luscious center.
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Substitute Wisely: If ube powder is unavailable, use additional ube extract for a deeper flavor.
Ube Levain-Style Cookies Recipe FAQs
How do I select ripe ube for this recipe?
Absolutely! When choosing ube, look for firm, unblemished tubers that feel heavy for their size. Avoid any with dark spots, blemishes, or softness. Fresh ube will have a vibrant purple color, indicating it’s ready to bring out that earthy flavor in your cookies.
What’s the best way to store Ube Levain-Style Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days to maintain their moist texture. For longer preservation, you can refrigerate them; they’ll stay fresh for up to 5 days. Just ensure they are well-sealed to avoid drying out!
Can I freeze Ube Levain-Style Cookies? If so, how?
Yes, you can freeze the cookie dough! I often make a batch and freeze individual dough balls for quick baking later on. Wrap each dough ball tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. When ready, bake them straight from the freezer, but add an extra minute or two to the baking time for best results.
What if my cookies turn out too dense?
If your cookies are dense, it likely means the dough was overmixed or the ingredients were packed too tightly. To prevent this, mix your ingredients just until combined, and when measuring flour, use the spoon-and-level method to avoid adding too much. Don’t worry; even if they turn dense, they’ll still taste delicious!
Are these cookies suitable for those with allergies?
These Ube Levain-Style Cookies contain gluten (from all-purpose flour) and dairy (from butter and white chocolate). For gluten-free adaptations, you can try using a gluten-free flour blend. To make them dairy-free, substitute the butter with a dairy-free margarine and the white chocolate with a dairy-free chocolate alternative. Always check with guests regarding allergies before serving!
Ube Levain-Style Cookies: A Filipino Delight You’ll Crave
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, ube powder, baking powder, and salt until well combined.
- In a small bowl, whisk together the eggs and ube extract. Set this aside.
- In a mixer bowl, beat your cold butter until broken into small pieces. Add both the brown and white sugars.
- Gently mix in the white chocolate chips.
- Gradually fold the dry ingredient mixture into the butter-sugar blend.
- Pour in the egg mixture along with the additional egg yolk and mix just until combined.
- Scoop the dough into balls weighing about 165 g each and shape with jagged edges. Freeze for at least 2 hours.
- Preheat the oven to 365°F (185°C). Place frozen dough balls on a baking sheet and bake for 15-17 minutes.
- Allow the cookies to cool on the sheet for about 10 minutes before transferring to a wire rack.