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

In a medium saucepan over medium-high heat, melt ½ cup of unsalted butter and stir until golden brown, about 4-5 minutes. Remove from heat and combine with 4 oz of white chocolate until melted. Allow to cool slightly.

In a large mixing bowl, whisk together 2 eggs, ¾ cup of granulated sugar, and ½ cup of light brown sugar for 6-8 minutes until fluffy and pale.

Add ½ tsp vanilla extract, 1½ tsp ube extract, and ¼ cup of ube halaya to the egg and sugar mixture and mix until well combined.

In a separate bowl, whisk together ½ tsp of salt, 1 tsp of baking powder, and 1½ cups of all-purpose flour. Gradually fold this dry mixture into the wet ingredients.

Using a cookie scoop, portion out the dough onto the prepared baking sheets, leaving 2 inches between scoops.

Bake for 10 minutes, then halfway through, remove the sheets and gently slam them on the counter. Return to the oven for an additional 2 minutes.

Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to a cooling rack to cool completely.