Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper.

Melt ½ cup of unsalted butter in a saucepan over medium heat until it starts to foam and turns golden brown, then stir in 4 oz of white chocolate until smooth.

Whisk together ¾ cup of granulated sugar, ½ cup of light brown sugar, and 2 eggs until light and fluffy, about 6-8 minutes.

Mix in ½ tsp of vanilla extract, 1½ tsp of ube extract, and ¼ cup of ube halaya into the egg and sugar mixture, then add the melted chocolate mixture.

In a separate bowl, whisk together ½ tsp of salt, 1 tsp of baking powder, and 1½ cups of all-purpose flour, then gradually add to the wet mixture.

Scoop the dough onto prepared baking sheets, ensuring each scoop is spaced at least 3 inches apart.

Bake the cookies for 10 minutes, then slam the baking sheets onto the counter and bake for an additional 2 minutes.

Let the cookies cool on the sheets for 10 minutes before transferring to a cooling rack.