BestEver Soft, Chewy Chocolate Chip Cookies The Comfort of Cooking

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To make the ube cookie dough: In a large bowl or the bowl of a stand mixer, beat ("cream") together the butter and sugar until pale in color and fluffy, 3 to 4 minutes. Scrape the sides of the bowl as needed. To the butter/sugar mixture, add the egg, jam, and extract and mix until incorporated, 1 to 2 minutes.

FileChocolate chip cookies.jpg

Using the hand mixer on medium speed, combine until a cookie dough forms. Cover in plastic wrap, then refrigerate for at least 1 hour. Preheat oven to 325°C (170°C) and line two cookie sheets with parchment paper. Using a medium cookie scoop or tablespoon, scoop out cookie batter.

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Cover and refrigerate the dough for 1 hour. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment paper. Place 1 cup powdered sugar in a medium, shallow bowl. Divide the dough into 16 portions (about 3 scant tablespoons each), then roll each portion into a smooth ball.

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Use a rubber spatula to scrape down the bottom and sides of the bowl. With the mixer on low, add the ube halaya jam, purple food coloring, ube extract, and vanilla extract, beating until combined and completely purple, 1 to 2 minutes. Gradually add the dry ingredients and beat until just combined.

BestEver Soft, Chewy Chocolate Chip Cookies The Comfort of Cooking

Instructions. Prep the pans and oven. Arrange a rack in the middle of your oven and preheat to 350°F/180°C. Place a sheet of parchment paper or a silicone baking mat atop a cookie baking sheet. Cream the butter. Add butter to a large mixing bowl (for either a hand or stand mixer).

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First, brown your butter. Melt the butter over medium heat in a small sauce pan until it melts. Lower the heat to low and cook until brown bits start to appear at the bottom of the pan and the butter is a golden brown color. Remove from the heat and set aside. Combine all purpose flour, baking soda, and salt in a bowl.

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Step-by-step Instructions. Step 1. Mix dry ingredients including flour, salt and baking soda. Step 2. Combine wet ingredients includes butter, brown sugar, white sugar, ube extract, vanilla extract, egg and mashed purple yam. Step 3. Add flour over the wet ingredients and mix well using spatula. Step 4. Add chocolate chips and mix until evenly.

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Instructions. In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, and salt. In a stand mixer using the paddle attachment, mix the melted butter and both sugars on medium speed until smooth, about 30 seconds. Add egg, rehydrated ube, and ube extract to the bowl.

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In a stand mixer using the paddle attachment, mix the ½ cup cold butter and ¼ or ½ cup brown sugar on medium speed until completely smooth, about 2-4 minutes. Using your rubber spatula, scrape down the sides and bottom of the bowl in the stand mixer. Add 1 egg, ½ cup rehydrated ube, and 1 ½ tsp ube extract to the bowl.

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Set aside. Whisk together the melted butter, plant milk, and sugars. Add aquafaba, ube extract, and mix until combined. Add the dry ingredients to the wet ingredients, and mix until just combined. Fold in the white chocolate chips, macadamia nuts, and desiccated coconut. Scoop 2 tablespoon of dough and roll into a ball.

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Preheat the oven to 350 degrees. In an electric mixer bowl using a paddle accessory, beat the butter, and both sugars. Beat in the salt, vanilla, eggs, and ube extract until well combined. In a separate bowl, whisk the flour and baking soda. Mix in the flour mixture until just combined. Add and stir in the white chocolate chips and macadamia.

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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a large mixing bowl, cream together the softened butter and coconut palm sugar until light and fluffy.

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10g baking powder . 1 tsp salt . 2 eggs . Instructions. In a stand mixer or large bowl with hand mixer or large spoon, cream butter and ube extract until smooth. Add white and brown sugar and mix until combined. Scrape down bowl and add in the macadamia nuts and white chocolate chips. In another large bowl, mix together the flour, ube powder.

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Beat butter and sugar. In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until combined and fluffy about 3 minutes. Add ube halaya and ube extract. Then add the ube halaya and ube extract and mix to combine.

FileChocolate chip cookies in the oven, March 2008.jpg Wikimedia Commons

Instructions. Preheat your oven to 350 degrees and line two baking sheets with parchment paper. Cream room temperature butter with sugar, baking powder, baking soda, salt, and ube halaya jam (if using, see note). Add in eggs and mix until homogenous. Add in flour, slowly mixing until all ingredients are incorporated.

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In a medium sized bowl, whisk all-purpose flour, cornstarch, baking powder and salt. Set aside. 2 BUTTER AND SUGAR. Using a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat unsalted butter, granulated sugar and brown sugar on med-high speed until well blended.