Ube White Chocolate Chip Macadamia

Are you a chewy, cakey, or crispy cookie person? Regardless of texture, I am always an ube person. ⁠This is the first cookie recipe I ever cobbled together, but not without help from Alton Brown, Mrs. Fields, and Teachers’ Bakes.

Ube White Chocolate Chip Macadamia


  • 160 g Bread flour
  • 1/2 tsp baking soda
  • 1 tsp corn starch
  • 113 g butter softened
  • 100 g white sugar
  • 50 g brown sugar
  • 1 large egg
  • 1/4 cup ube halaya
  • 2 tbsp ube extract
  • 1/2 cup white chocolate chips
  • 1/2 cup salted macadamias


  • Whisk together dry Ingredients in a bowl
  • In a separate bowl, using a mixer with a paddle attachment on medium high, cream the butter until it is light and fluffy. Add sugars and mix for 30 seconds.
  • Add the egg and mix for 30 seconds.
  • Add the ube halaya and extract to the mixture and beat on medium high for at least 2 min.
  • With the mixer running on low, slowly Incorporate the dry ingredients until the flour Is worked In.
  • Add white chocolate chips and macadamia nuts until just combined.
  • Set the oven racks into the top third and bottom third of the oven. Preheat the oven to 350* F. Cover and place the dough In the refrigerator for 30 minutes.
  • Scoop the dough Into balls, approximately 2 tablespoons per cookie.
  • Bake for a total of 13 minutes. After 7 minutes rotate the pans for even baking.
  • Cool for 5 minutes on the pan then transfer to a wire rack to cool completely.


Inspired by Teachers’ Bakes, Alton Brown, and Mrs. Fields

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