Gluten Free Ube White Chocolate Cookies
Chewy center crispy edged gluten free ube white chocolate cookies!
Servings: 16 large cookies
Calories: 400kcal
Equipment
- 1-2 cookie baking sheet
- 1 Electric hand or stand mixer
Ingredients
- 1 Cup room temp salted butter 227g
- ¼ Cup packed light brown sugar 58g
- 1 Cup white sugar 238g
- 1 large eggs plus one large egg yolk
- 1 Tbsp ube extract 15ml
- 2 Cups gluten free 1-1 flour mix 338g
- ½ tsp xanthan gum 1g
- 1/2 Cup cornstarch (cornflour in the UK) 70g
- 1 tsp baking soda (bicarb of soda) 6g
- ½ tsp. salt 4g
- 1 Cup chopped white chocolate plus extra for tops 180g plus extra
Instructions
- First, make your cookie dough! In a large bowl, using an electric mixer, cream together the butter, brown sugar, and white sugar until lighter and fluffy (3-5 minutes – don't skimp on this step!). Add in the egg plus egg yolk and ube extract and beat until smooth, another 30 seconds. Add in the flour, xanthan gum, cornstarch, baking soda, and salt and mix until fully combined (it will be fairly stiff). Finally, add in the chopped white chocolate and stir to combine with a spatula or wooden spoon. Scoop dough into a smaller bowl, cover tightly with plastic wrap, and chill in the fridge for 1 hour.
- Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Scoop out the cookie dough and rolling it into 2-inch round balls. Then place 4-5 balls on the cookie sheet (~4 inches apart) and top with 2-3 pieces of white chocolate (optional) and bake for 10-11 minutes (do not flatten the balls!). It's better to just-underbake your cookies if you want chewy centers! Let cookies cool COMPLETELY before removing from the cookie sheet (15 minutes or more), then eat!