Ube Levain-Style Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 230 grams cold butter (2 sticks), cut into small cubes
02 - 160 grams brown sugar
03 - 160 grams white sugar
04 - 475 grams all-purpose flour
05 - 3 teaspoons baking powder
06 - 1 teaspoon salt
07 - 25 grams ube powder
08 - 1 teaspoon ube extract
09 - 2 whole eggs
10 - 1 egg yolk
11 - 300 grams white chocolate chips

# Instructions:

01 - In a bowl, whisk together your flour, ube powder, baking powder, and salt until well combined. Set this dry mixture aside. In a separate small bowl, lightly beat the eggs and mix in the ube extract until it's a vibrant purple color. Set this aside too - we'll use it shortly.
02 - In a large bowl using your hand mixer (or stand mixer with paddle attachment), beat the cold butter pieces for about 30-35 seconds. You're not trying to cream it until fluffy - just beat it until it breaks apart into smaller chunks. This cold butter technique is key to getting that signature texture!
03 - Toss in both the brown and white sugars. Pulse the mixer (around speed 1-2) for about 40-45 seconds, just until the mixture looks like coarse pebbles. Don't overmix here - we're not going for light and fluffy.
04 - Add those white chocolate chips to your butter-sugar mixture and give it a quick mix until they're just incorporated throughout the mixture. The white chocolate will create those perfect melty pockets in the finished cookies.
05 - Dump in your dry ingredient mixture and mix on low speed just until combined. The mixture should look somewhat sandy at this point. Remember - we're aiming for a rougher texture here, not a smooth dough.
06 - Pour in your purple ube-egg mixture and mix on low speed (1 or 2) just until everything comes together. This is super important - don't overmix! You just want everything combined into a cohesive dough while still maintaining those rough edges.
07 - Scoop out balls of dough weighing about 165g each. Instead of rolling them into perfect spheres, roughly shape them, keeping those craggy edges intact - that's what gives these cookies their signature look! Place the dough balls close together on a tray and pop them in the freezer for at least 2 hours or overnight. This freezing step is non-negotiable for achieving the perfect texture.
08 - When you're ready to bake, preheat your oven to 365°F (185°C). Line a baking sheet with parchment paper. Place 6 frozen cookie dough balls on the sheet, making sure to space them at least 2 inches apart to allow for some spreading.
09 - Slide your cookies into the middle rack of the oven and bake for 15-17 minutes. You want the edges to be set and golden, but the center should still look slightly underdone - that's what gives you that gooey middle! Let them cool on the baking sheet for 10 minutes (they'll continue cooking slightly from residual heat), then transfer to a wire rack to finish cooling.

# Notes:

01 - Freezing the dough is absolutely essential - don't skip this step! It prevents the cookies from spreading too much and helps maintain their height.
02 - These cookies store well in an airtight container at room temperature for up to 5 days, though they're best within the first 2-3 days.
03 - You can freeze the portioned dough for up to 2 months, which makes it easy to bake fresh cookies whenever the craving hits.
04 - If you can't find ube powder or extract, you can substitute with purple sweet potato powder, though the flavor will be slightly different.
05 - The cookies should look slightly underbaked when you take them out - they'll continue cooking as they cool and give you that perfect gooey center.

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