Ube Brownie Cookies

In a heatproof bowl, melt white chocolate and butter together and mix together until smooth (microwave in 20–30 sec bursts or use a double boiler). Stir in ube halaya until fully blended into the melted white chocolate mixture.

In a separate bowl, whisk eggs, granulated sugar, and brown sugar with an electric whisk for 4–5 minutes until pale, thick, and ribbony. Whisk in ube extract until evenly purple.

Gently fold the white chocolate mixture into the whipped eggs until combined. Add in the flour, baking powder, and salt. Fold gently until just combined. The batter will be thick and glossy. Let the cookie batter rest at room temp for 1 hour to firm slightly.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Portion about 2 tablespoons of batter per cookie onto the baking sheet. Bake for 9–11 minutes until the tops are shiny and crackly and edges are set but centers are soft. Once they’re ready to take out of the oven, reshape them into smaller even circles if desired.