# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/2 cup packed light brown sugar
07 - 2 large eggs
08 - 1 1/2 teaspoons pure vanilla extract
09 - 1/2 cup ube halaya (purple yam jam)
10 - 1 teaspoon ube extract
→ Mix-ins
11 - 1 cup white chocolate chips
12 - 1/2 cup chopped macadamia nuts (optional)
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk flour, baking soda, and salt in a medium mixing bowl until evenly combined.
03 - Beat softened butter with granulated and brown sugars in a large bowl using an electric mixer until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, ube halaya, and ube extract until fully blended and the mixture turns a vibrant purple.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined for a tender dough.
06 - Gently fold in white chocolate chips and macadamia nuts if using, ensuring even distribution.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 12 to 15 minutes, or until edges are set and centers remain slightly soft.
09 - Remove cookies from oven and cool on trays for 5 minutes before transferring to a wire rack to cool completely.
10 - Place cooled cookies on a decorative tray for presentation.
