30-Minute Ube Brownie Cookies

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

Brown ½ cup of unsalted butter. Melt the butter over medium high heat until fully melted. Lower the heat to medium low and cook until brown bits start to appear.

Pour over 4 oz of white chocolate. Stir until all the white chocolate has melted. Set aside.

Combine 2 eggs, ¾ cup of granulated sugar, and ½ cup of light brown sugar in a large bowl or a stand mixer bowl. With a stand mixer or hand mixer, whisk on medium speed for 6-8 minutes until light and fluffy.

Add ½ tsp of vanilla extract, 1 ½ tsp of ube extract, ¼ cup of ube halaya and the melted white chocolate from step 3 to the bowl. Mix until well combined.

In a separate bowl, mix together ½ tsp of salt, 1 tsp of baking powder, and 1 ½ cup of all purpose flour.

Combine the dry ingredients with the wet ingredients. Be careful not to over mix.

Prep 2 baking sheets by covering them with parchment paper. You will need to reuse 1 of them since there are 12 cookies, and only 5 will fit onto 1 baking sheet.

Using a medium size cookie scoop (¼ cup/#16 cookie scoop), scoop the cookie dough onto the prepped baking sheets. Make sure cookies are at least 3 inches apart since they will spread a lot. I only put 5 cookies per baking sheet.

Bake for 10 minutes. After 10 minutes, take baking sheets out and slam them once on the counter. Put them back in the oven and bake for 2 minutes more.

Cool for 10 minutes on the baking sheet and then transfer to a cooling rack to cool completely.