♪ On the 2nd day of Cookiemas, I made for you to eat
Ube coconuts and a choc chip walnut cookie ♪
At one point, I was actually selling these cookies locally. This flavor in particular was extremely popular. Even my family requests them from time to time.
They are quite simple and are an easy crowd pleaser. Make sure to bring them to your next event!
Ingredients
I highly recommend you use weight for measuring these ingredients. I cannot guarantee the quality of the cookie if you use volume measurements.
- 384g all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 200g granulated sugar
- 227g butter, room temperature
- 2 teaspoon ube extract
- 2 eggs
- 100g unsweetened coconut flakes, chopped
Directions
1. Beat the butter and sugar together until the butter is light and fluffy, about 3-5 minutes.
2. Add eggs and ube extract. Mix together until well combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the coconut flakes, and mix the dry ingredients together.
4. With the stand mixer on low speed, slowly add the dry ingredients into the wet ingredients a little bit at a time, just until combined (do not over mix).
5. Using a 1 ¾ inch ice cream scoop, scoop out the cookies onto a parchment paper-lined baking sheet.
6. Chill the dough for at least 1 hour in the fridge.
7. Bake in a pre-heated 350ºF (175ºC) oven for 10-15 minutes, or just until the edges of the cookie has set (do not over bake).
8. Allow cookies to fully cool before enjoying.
Recipe
Ube Coconut Cookies
Ingredients
- 384 grams all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 200 grams granulated sugar
- 227 grams butter room temperature
- 2 teaspoons ube extract
- 2 eggs
- 100 grams unsweetened coconut flakes chopped
Instructions
- Beat the butter and sugar together until the butter is light and fluffy, about 3-5 minutes.
- Add eggs and ube extract. Mix together until well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the coconut flakes, and mix the dry ingredients together.
- With the stand mixer on low speed, slowly add the dry ingredients into the wet ingredients a little bit at a time, just until combined (do not over mix).
- Using a 1 ¾ inch ice cream scoop, scoop out the cookies onto a parchment paper-lined baking sheet.
- Chill the dough for at least 1 hour in the fridge.
- Bake in a pre-heated 350ºF (175ºC) oven for 10-15 minutes, or just until the edges of the cookie has set (do not over bake).
- Allow cookies to fully cool before enjoying