Step 1

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.

Step 2

Combine all purpose flour, baking soda, and salt in a bowl. Mix and set aside.

Step 3

In a separate bowl or the bowl of a stand mixer, combine browned, butter, granulated sugar, and light brown sugar. Using a stand mixer with paddle attachment or hand mixer, whisk the butter, sugar, and brown sugar together until a uniform brown color and the texture is fluffy.

Step 4

Add the egg and mix until it is a light brown color.

Step 5

Next, add the ube extract, ube halaya, and vanilla extract. Mix until incorporated.

Step 6

Add the dry ingredients from step Mix until just combined.

Step 7

Lastly, add the white chocolate chips and mix until just combined.

Step 8

Cover and let it rest in the fridge for 30 minutes.

Step 9

Preheat the oven to 350 degrees F (177 degrees C).

Step 10

Prepare a baking sheet by covering it with parchment paper. Use a 2 tablespoon (medium sized) cookie scoop to scoop your cookie dough onto the prepared baking sheet. Make sure there are 2 inches of space between each cookie.

Step 11

Bake for 10-12 minutes until the edges are light brown.

Step 12

Rest for 10 minutes on the baking sheet and then another 10 minutes on a cooling rack before serving.