Ube Black Cocoa Swirl Cookies
Want a refresher on how to make this?
Makes 18-20
INGREDIENTS
2 3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons cream of tartar
1 teaspoon salt
8 oz room temperature butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla
1-2 teaspoons ube extract
additional sugar extract
2 tablespoons black cocoa powder
additional sugar for rolling
INSTRUCTIONS
Preheat and Prepare
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cream of tartar, and salt and set it aside for now.
Cream the Butter and Sugar
In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Beat on medium-high speed until light and fluffy, about 2-33 minutes.
Add the Eggs and Vanilla
Beat in the eggs one at a time, allowing about 45 seconds between each egg, followed by the vanilla extract, mixing until fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is fully mixed.
Incorporate the Dry Ingredients
Reduce the mixer speed to low and add the dry ingredients, mixing until just combined. You don’t want to overwork the dough so don’t mix more than necessary here.
Flavor and Finish
Divide the dough in half. Mix one half with the black cocoa powder to create a deep chocolate dough. With the other half of the dough, mix in the use extract until totally incorporated. Using an ice cream scoop or small spoon, scoop one small portion of each dough into your hand and gently roll them together to create a marbled effect.
Shape, Rest, and Bake
Coat each dough ball in the granulated sugar, then rest them in the fridge for at least 30 minutes, or up to overnight. When ready to bake, arrange 6 cookies on the prepared baking sheets about 2 inches apart. Bake for 15-18 minutes, or until the edges are set but the centers are still soft.
Serve
Let cool slightly before transferring to a wire rack. The cookies should be crisp on the edges, chewy in the center.
