RecipeShare Test Kitchen

Bake thick Levain-style ube cookies with chewy edges and a soft center, stuffed with frozen ube halaya for a gooey bakery-style core in every bite.
Levain-style cookies are known for dramatic height, deep chew, and soft centers. This ube version keeps that bakery profile while adding a frozen ube halaya core that turns warm and creamy after baking. The method is straightforward, but timing and temperature control matter: freeze the filling hard, keep the dough cold, and shape each cookie tall before it hits the oven.
This recipe is ideal when you want a weekend bake that feels special but still repeats well. The dough is mixed in one bowl, the filling is pre-portioned, and the two-stage bake gives you set edges without drying the center. You get clear ube flavor from both ube powder and extract, plus optional white chocolate for extra richness.
These cookies are sweet, buttery, and vanilla-forward with a clear earthy ube note. The outer shell bakes up lightly crisp and chewy, while the center stays soft and almost molten around the halaya pocket. If you include white chocolate chunks, the sweetness increases and the purple ube notes taste creamier.
The final texture should feel heavy and bakery-style rather than thin and snappy. Think dense, tender crumb at the center and a structured edge that holds shape.
Ube halaya is the center of this recipe, so consistency matters. A thick halaya works best because it freezes into firm coins that are easy to wrap. If yours is runny, stir in a small amount of cornstarch before portioning and freezing.
Bread flour plus all-purpose flour is what gives you Levain-like structure without making the cookies tough. Bread flour adds strength and lift, while all-purpose flour keeps the crumb from getting bready.
Ube powder and ube extract play different roles. Powder adds aroma and color to the dough itself, while extract boosts the top-note flavor that can fade in the oven.
Start by freezing eight coins of ube halaya. While those freeze, whisk your dry ingredients and mix the dough with cold cubed butter and sugars until crumbly, not fluffy. This is different from cake creaming and helps prevent overspreading.
After adding eggs and extracts, fold in the dry ingredients just until combined. Overmixing at this stage can flatten the bake and reduce chew. Portion the dough, wrap each frozen ube coin fully, and shape each cookie into a tall rugged mound.
Bake hot at first, then lower the temperature. The initial blast helps the outside set quickly for height. The reduced second stage finishes the interior so the center stays soft without leaving the cookies raw.
Freeze the assembled mounds before baking. Even a short 30 to 60 minute freeze improves height and reduces filling blowouts.
Seal seams aggressively. If you see a thin patch, press on a small extra piece of dough. Exposed filling is the main reason for leaks.
Use visual doneness, not just time. Pull the cookies when the edges are set and tops are puffed but the center still looks slightly underdone. Carryover heat finishes the structure on the tray.
If your dough feels sticky from warm room temperature, chill it for 10 to 15 minutes before portioning. If it feels crumbly, add only a small splash of milk and remix briefly.
Use chopped macadamia nuts instead of coconut flakes for a richer crunch.
If you prefer lower sweetness, skip white chocolate and use only the ube base dough.
No bread flour available: use all-purpose flour only, then chill dough longer before baking to maintain height.
For milder color and flavor, keep ube powder at 25 g and ube extract at 1 teaspoon.
You can freeze the halaya coins and portioned dough mounds separately for up to 1 month. Assemble right before baking, or freeze already stuffed mounds and bake from frozen.
Baked cookies are best within 24 to 48 hours. For longer storage, wrap tightly and freeze. Reheat from frozen at 160°C for 8 to 10 minutes until the center is warm and soft again.
For events, bake one tray first as a calibration batch. Ovens vary, and one test tray helps dial in the exact second-stage bake time for your kitchen.
This is a rich dessert cookie, so one large cookie is a practical serving. If you are tracking intake closely, split one cookie in half and pair with coffee or unsweetened tea. That gives you the same flavor experience with a lighter portion.
On days with lower activity, use the half-cookie option and add fruit for volume. On higher activity days, a full cookie can fit as an intentional dessert serving after a balanced meal.
Best timing is after lunch or dinner, when you already have protein and fiber from the meal. That helps with satiety and keeps this dessert from replacing a more balanced main meal.
If eaten as a snack, keep the portion small and pair with a protein source such as Greek yogurt or a glass of milk.
Treat this as a planned indulgence, not an everyday snack. Keep the cookie serving fixed, then balance the rest of the day with lean proteins, vegetables, and high-fiber carbs. This keeps overall intake steady while still making room for a bakery-style dessert.
Bake thick Levain-style ube cookies with chewy edges and a soft center, stuffed with frozen ube halaya for a gooey bakery-style core in every bite.

Freeze the ube halaya coins until fully solid to prevent filling leaks.
Shape each cookie into a tall mound instead of a smooth ball for better height.
Bake from cold dough and leave space between cookies so they spread evenly.
We use affiliate links, which may earn us a small commission at no extra cost to you.
Line a tray with parchment paper.
Divide the ube halaya into 8 portions (about 30 g each).
Flatten each portion into a thick coin, about 1 to 1.5 cm thick.
Freeze for at least 2 to 3 hours, or overnight, until rock solid.
In a bowl, whisk bread flour, all-purpose flour, ube powder, cornstarch, baking powder, baking soda, and salt.
In a mixer bowl, beat cold butter with brown sugar and granulated sugar until the mixture looks like coarse crumbs with creamy streaks.
Add eggs, vanilla extract, and ube extract. Mix just until combined.
Add the dry ingredients and mix only until no dry flour remains.
Fold in white chocolate chunks and toasted coconut flakes if using.
If the dough is very sticky, add 10 to 20 g all-purpose flour. If dry, mix in 1 tablespoon milk.
Portion dough into 8 mounds, about 120 g each.
Split each mound into a larger and smaller piece (about two-thirds and one-third).
Flatten the larger piece into a cup, place a frozen ube halaya coin in the center, then cover with the smaller piece.
Pinch and seal seams well so no filling is exposed.
Shape into tall, rough mounds and chill 30 to 60 minutes in the freezer, or 2 to 3 hours in the refrigerator.
Heat the oven to 210°C (410°F), or 190°C fan.
Arrange 4 cookies per lined tray with generous spacing.
Bake 8 minutes at 210°C (410°F), then reduce heat to 190°C (375°F), or 170°C fan, and bake 6 to 8 minutes more.
Remove when edges are set, tops are puffed and lightly golden, and centers still look slightly underbaked.
Cool on the tray for 15 to 20 minutes before serving.
2/18/2026
The two-stage bake gave me crisp edges and a soft middle. Best ube cookie I have made so far.
2/18/2026
I used white chocolate and macadamia nuts. Super bakery-style texture and really tall cookies.
2/18/2026
Freezing the halaya coins made a huge difference. The centers stayed thick and gooey with no leaks.
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Serving Size: 1 large cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Add your personal creations and build your own recipe collection.
Catherine Zhang adapted by JojoM
The Heirloom Pantry's Kat and Alec adapted by JojoM