gourmet cookie

These gourmet cookies are chunky, gooey, and absolutely delicious. They were inspired by Levain Bakery&#39;s cookies and my favorite Filipino dessert flavor combos: ube and coconut. If you don&#39;t have ube extract, but want to add the halaya, make sure you add purple food coloring to the wet ingredients!

Chunky White Chocolate Coconut Ube Cookies (Small Batch Recipe)

cake flour ((65 grams,  0.23))

all-purpose flour ((120 grams,  0.29))

cornstarch

¾ tsp baking powder ((0.05))

½ tsp baking soda ((0.01))

salt ((0.01))

egg ((0.17))

½ c rehydrated ube

½ tsp ube extract, see notes ((1.94))

white chocolate chips ((170 grams,  2.62))

coconut ((50 grams,  0.66))

In a medium bowl, whisk together all of the dry ingredients: cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt.

In a stand mixer using the paddle attachment, mix the cold butter and brown sugar on medium speed until completely smooth, about 2-4 minutes.

Scrape down the sides and bottom of the bowl in the stand mixer. Add egg, rehydrated ube, and ube extract to the bowl. Mix until combined, about 10-20 seconds.

Scrape down the sides and bottom of the bowl again. Add all of the dry ingredients to the stand mixer and pulse a few times until it is mostly incorporated. Add all of the white chocolate and shredded coconut. Pulse a few more times.

Divide the dough into 5 pieces, about 5-6oz each. Roughly shape the dough into tall mounds using your hands—do not compact them, roll them into balls, flatten the dough, or use an ice cream scoop. Place them on a lined baking sheet or plate, and freeze for at least 30 minutes. Freezing ensures that they do not spread out while baking.Note: You can store the frozen dough in an airtight conainer in the freezer for up to 3 months. You can bake them right from the freezer, but you will have to increase the baking time by 2-3 minutes.

Place oven rack in the middle of the oven. Preheat the oven to 400°F/204°C.

Line a baking sheet with parchment paper or silicone mat. Place each dough mound about 3 inches apart on one baking sheet (you will only be able to fit about 4-5 cookies on one sheet!). Bake for 10-13 minutes. They are done when the tops are a little brown.

Remove baked cookies from oven. Allow them to cool completely on the baking sheet for about 20-30 minutes and do not touch them (they will continue cooking on the sheet)! They are very soft/delicate right after baking and need to set.

Enjoy!

Adorable, vegan, black cocoa cat cookies with crisp edges, a slight chew, and subtle bitterness balanced out by the sugar. They&#39;re decorated using vegan royal icing with my favorite recipe linked down in the notes. Feel free to swap in regular butter, milk, and royal icing if there are no dietary dairy restrictions.

Black Cocoa Cat-Shaped Cookies (Vegan)

all-purpose flour ((150 grams,  0.39))

cocoa powder ((0.12))

tbsp black cocoa powder ((0.24))

dairy-free unsalted butter,

sugar ((50 grams,  0.10))

brown sugar ((50 grams,  0.27))

tsp vanilla extract ((0.42))

milk

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, cocoa powders, baking soda, and salt.

In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl. Add vanilla and mix again.

Dump in all of the dry ingredients and mix until combined.  If the dough is crumbly, slowly add 2-4 tbsp of dairy-free milk until it comes together. The finished dough should be thick.

Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.

Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape dough into ball, then place onto lined baking tray. Flatten with palm of your hand or bottom of a cup. This will be the cat&#39;s head.For the ears, take ½ tsp of dough and shape into a triangle with your fingers Place the ear on the upper left or right side of the head and repeat for the other ear. Place cats about 3-4 inches apart. They will not spread much while baking.

Bake for 10-13 minutes. Cookies should look slightly puffy and soft in the center with set edges. They will not brown because of their black color. Be careful to not over bake so they don&#39;t get crispy! They will continue cooking when cooling on the pan.

Let cool on pan for about 5-10 minutes, then transfer to wire rack. Let cool completely.

To add the faces, use pink, yellow, and black colored vegan royal icing (recipe in notes below). Place into small piping bags and cut a small tip for each one. Have a toothpick or cookie scribe on hand to help you move the icing in the direction you want as you decorate the cookies.First, start with the eyes using the yellow royal icing: outline the eyes by piping 4 dots that you can connect into a circle. After connecting the circle for each eye, move onto the next cat. This allows the yellow outlines to somewhat dry, allowing you to flood the middle with the remaining yellow icing. After piping the eye outlines for each cat, flood the circles with the yellow icing. While that dries, use the pink royal icing to add the noses and inner ears for each cat.Take black icing and pipe whiskers on the left and right sides of the cat&#39;s face. Finally, using the black icing, add the pupils to the cat&#39;s eyes within the yellow circle. Leave a small perimeter of the yellow around the pupils as pictured in my photos.

Thick, puffy ube cookies topped with homemade stretchy, pillowy ube marshmallows. Don&#39;t skimp out on the flaky sea salt—it perfectly balances the overall sweetness of the cookie!

Ube Marshmallow Cookies

all-purpose flour ((240 grams,  0.58))

unsalted butter,

sugar ((100 grams,  0.20))

tsp ube extract ((0.14))

homemade ube marshmallows ((0.15))

flaky sea salt ((0.01))

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, cornstarch, and salt.

In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter, ube halaya, and sugars on medium speed until combined.

Scrape bottom of bowl. Add ube extract and egg, then mix again.

Fold in all of the dry ingredients using a rubber spatula. Cover the dough and chill in the fridge for at least 30 minutes. This reduces the cookies from spreading and enhances the flavor.

Use large cookie dough scoop to gather dough (about 3 tablespoon each). Shape dough into ball, then place onto lined baking tray. Slightly flatten with palm of your hand or bottom of a cup.

Bake for 11-13 minutes. Cookies should look slightly puffy and soft in the center with firm, set edges. They will not brown because of the purple color.

Let cool on pan for about 15 minutes. Cooling the cookies before adding the marshmallows helps the marshmallows keep their shape and not completely melt into a puddle due to the heat.

Once the cookies are mostly cooled, turn on your broiler (can alternatively use a kitchen blowtorch). Place one ube marshmallow on top of each cookie, then broil/blowtorch until the marshmallow is roasted to your liking. If using a broiler, this will take about 1 minute. Keep an eye on them and be careful to not burn them. Remove cookies from broiler and sprinkle flaky sea salt on top.

Let marshmallow cool for 10-15 minutes. If eaten ASAP, the marshmallow will be a gooey mess, unless you prefer it that way. Cooling allows the ube marshmallow to set and have a bit of a stretch when you pull it apart, like in my video.

Thin & Chewy White Chocolate Coconut Ube Cookies

all-purpose flour ((160 grams,  0.23))

unsalted butter ((1 stick butter/8 tbsp,  1.25))

brown sugar, packed ((73 grams,  0.40))

sugar ((100 grams,  0.19))

tbsp rehydrated ube ((0.68, optional, see notes))

½ tsp ube extract ((0.21))

white chocolate chips ((128 grams,  1.31))

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, cream the melted butter and both sugars on medium speed until smooth and fluffy, about 2 minutes.

Add egg, rehydrated ube, and ube extract to the bowl. Mix until combined, about 10-20 seconds.

Add all of the dry ingredients to the stand mixer and pulse a few times until it is mostly incorporated. Add all of the white chocolate and shredded coconut. Pulse a few more times.

Use cookie scoop to form dough into balls (about 1.5-2 tablespoons each) and place them on a lined baking sheet or plate. Refrigerate dough for at least 30 minutes.Note: If you want to bake these later, you can put the sheet/plate in the freezer. Once the dough balls are frozen, you can transfer them to an airtight container or bag for up to 3 months. You can bake them right from the freezer, but you may have to increase the baking time by 2-3 minutes.

Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C.

Line two baking sheets with parchment paper/silicone mats and place dough balls on top, at least 3 inches apart. Bake for 10-13 minutes, until edges are slightly browned. Immediately sprinkle flaky sea salt on top. Optional: Once the cookies come out of the oven, you can gently push in a few white chocolate chips on the top of each cookie for the ~aesthetic~. If you want the cookies to be circular, take a large circular biscuit cutter or something wider than your cookies, like the rim of a mug. Place the circular cutter on top of your still warm cookie while it is still on the baking sheet. Move the cookie around in the cutter in a circular motion. This pushes the sides of the cookie towards the center, forcing it to mold into a circular shape. (more details can be found here: https://food52.com/blog/23550-best-chocolate-chip-cookies-how-to-make-round) Allow to cool on sheet for at least 5 minutes.

These heart matcha thumbprint cookies are buttery, not too sweet, and full of matcha + strawberry flavors! The cookie dough is quick and simple to make, requiring no chilling. And with the ganache being made right in the microwave, this recipe is easy to recreate at home for your loved ones this Valentine’s Day! &lt;3

Matcha Frog Thumbprint Cookies with Strawberry Ganache

all-purpose flour ((180 grams))

salt ()

unsalted butter, softened ((1 stick butter/8 tbsp))

sugar ((50 grams))

egg, room temp ()

tsp vanilla extract

matcha powder ()

tbsp white chocolate, melted ()

heavy cream

tbsp freeze dried strawberry powder

pink or red food coloring, optional

edible markers

In a stand mixer using the paddle attachment (can alternatively use hand mixer, whisk, or fork!), mix the butter and sugar on medium speed until combined. Scrape bottom of bowl.

Add in the egg, vanilla, and matcha powder. Stir until combined.

Dump in all of the flour and salt, mixing until no dry spots remain.

Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape it into a very smooth ball, then place onto lined baking tray. Repeat for about 16 cookies, making sure you have leftover dough for the eyes.Place balls about 3-4 inches apart. They will not spread much while baking.

Using your thumb, pinky, or thin end of a rubber spatula, press heart indents into the cookie dough balls. The deeper the cavity, the more strawberry ganache you&#39;ll be able to fit in later on! *Tip: If the dough cracks on the sides, you can use your fingers to smooth it out.

For the frog eyes, take about 1 tsp of dough and split it into two equally sized balls. Place them on top of the frog heads, making sure the doughs are completely touching. You can even use your finger to smooth out the sides where the dough meet. This ensures the eyes don&#39;t fall off after baking.

Bake for 11-13 minutes. Cookies should have slightly firm edges and retain their green color. They should not be browned.

Let cool on pan for about 5-10 minutes, then transfer to wire rack.

For the cookie dough:

Add the white chocolate and heavy cream into a microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave at 10-second intervals, stirring in between, until the chocolate is completely melted.

Stir in the freeze dried strawberry powder. If you want a deeper color, add in a drop of oil-based red or pink food coloring.You’ll want to use oil-based food coloring or the chocolate will seize up and become lumpy. However, if you don’t have oil-based food coloring, you can try mixing in a tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.

If the ganache seems too liquidy, add in a few pieces of white chocolate chips and melt. If it&#39;s too thick, add a splash of heavy cream.

Use a small spoon to fill each cavity with ganache.

For the strawberry ganache:

Draw on the eyes and mouth with a black edible pen. Add blush with a red edible pen.

For the frog faces:

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