Brown Butter White Chocolate Ube Cookies

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.

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

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.

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

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

Add the dry ingredients from step 1. Mix until just combined.

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

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

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

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.

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

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