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Think of this striking ube cookie, from my cookbook Sugarcane, as a chewy milk-dunked crinkle that won’t lose its pattern like the powdered sugar version.
A few things must (and must not) happen to achieve that perfect chewy texture. First, the melted butter needs to cool down to room temperature before adding the sugar. Second, do not overmix the batter. The less air you incorporate into the dough, the less cakey the texture. If you can be responsible with a stand mixer, go forth. Otherwise, I think a hand mixer-bowl combo is the safer route for avoiding that mistake (simply because the manual nature keeps you more aware).
The key to creating that signature fractured appearance.
Mastering the classic crinkle effect is pretty simple. Once the dough is portioned and shaped, you’ll toss it in some sugar. This gives the white chocolate a better surface to grip onto.
My recipe specifically calls for bar white chocolate since it melts down better than white chocolate chips. Spread it on there thicker than you think. A thin layer will only give you a measly crinkle. And should you choose to ignore my advice entirely and opt for white chocolate chips…it won’t turn out bad. It will actually still look pretty great. Just know that it won’t create that classic crinkle look.
YIELD: 20 cookies
INGREDIENTS
- 1¼ cups (156g) all-purpose
flour, plus extra for dusting - 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 stick (113 g) unsalted butter, melted and cooled completely
- ⅔ cup (133 g) granulated
sugar, plus extra for rolling - ½ cup (124 g) ube halaya, at
room temperature - 1 tablespoon (7 g) malted milk powder
- 1 large egg, at room temperature
- 1 teaspoon ube paste
- 75 g white chocolate, finely
chopped (about ⅓ cup)
INSTRUCTIONS
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, using a hand mixer, beat the cooled melted butter and sugar on medium-high speed until well combined, about 1 minute (remember the butter is melted so this will be looser than creamed softened butter and sugar).
Add the ube halaya and milk powder and beat until well combined, about 30 seconds. Add the egg and ube paste and beat until well combined (it’s okay if it looks a little curdled).
Add the flour mixture all at once and beat on low speed until mostly combined but not quite. Finish mixing with a rubber spatula. Cover the bowl with plastic wrap and refrigerate until firm, at least 3 hours and up to overnight.
When you’re ready to bake, use a 1ó-tablespoon scoop to scoop mounds of the dough onto a parchment-lined sheet pan. Smash and shape each mound into a 2-inch (5 cm) disc. If things get sticky, dust your hands as needed with extra flour (but don’t overdo it).
Toss the discs in the extra sugar until coated and transfer to a dinner plate (this will take up less space in the refrigerator). Chill for 15 minutes.
Meanwhile, preheat the oven to 350°F (180°C).
In a small heatproof bowl, add the white chocolate and microwave in 15-second increments, whisking in between, until melted and smooth.
Transfer 8 chilled dough discs to the parchment-lined sheet pan (alternating three rows of 2 with two rows of 1).
Using a small offset spatula, spread a layer of the melted white chocolate on top of the dough discs. Add a few random vertical swipes on the sides.
Bake until the tops are cracked and the edges are firm, 12 to 13 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes. Transfer the cookies to the wire rack and let cool completely.
Repeat with the remaining dough, using a fresh parchment-lined sheet pan and microwaving the white chocolate for another 15 seconds or so to thin it out.
