Go Back

Ube Cookies

These ube cookies are perfectly fudgy and stay moist for days. In fact, the flavour develops and deepens and tastes even better after Day 1!


  • 300 g standard flour
  • 1 tsp baking soda
  • 1 1/2 tsp cornflour
  • 1/2 tsp salt
  • 170 g unsalted butter (melted)
  • 120 g brown sugar
  • 100 g castor sugar
  • 1 egg
  • 1 egg yolk
  • 120 g ube halaya
  • 1 Tbsp ube extract
  • 100 g dark chocolate chips
  • 100 g white chocolate chips


  • Whisk the flour, baking soda, cornflour and salt together in a bowl
  • In another bowl mix the melted butter, brown sugar and castor sugar until all lumps are gone
  • Mix in the eggs and egg yolks
  • Add the ube halaya and ube extract
  • Pour the wet ingredients into the dry ingredients and mix together
  • Portion half of the dough and add the dark chocolate to one portion, and white chocolate to another
  • With an ice-cream scoop, roll into balls
  • Cover and chill in the fridge for a few hours or overnight
  • Once ready, preheat oven to 170°C
  • Bake for about 13min. Remember they will continue to bake on the cookie sheet so it's ok if they look soft when you first take them out
  • If desired, press a few more chocolate drops to the top of the cookies when still soft - simply for the delight of aesthetics!