230 g cold butter (2 sticks), cubed

160 g brown sugar

160 g white sugar

475 g all-purpose flour

3 tsp baking powder

1 tsp salt

25 g ube powder

1 tsp ube extract

2 eggs

1 egg yolk

300 g white chocolate chips

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In a bowl, combine flour, ube powder, baking powder, and salt. Set aside.
In a small bowl, whisk the eggs with ube extract and set aside.
Using a hand mixer or stand mixer with a paddle attachment, beat cold butter for 30-35 seconds until broken into pieces (do not cream).
Add both sugars to the butter and pulse until the mixture resembles pebbles (40-45 seconds).
Mix in the white chocolate chips until combined.
Add the dry ingredients to the butter mixture and mix lightly until sandy.
Add the egg mixture and yolk, mixing only until combined—do not overmix.
Portion the dough into large 165 g balls, shaping them roughly for jagged edges. Place them on a tray close together and freeze for at least 2 hours or overnight.
Preheat the oven to 365°F (185°C). Arrange 6 dough balls on a lined baking sheet, spacing them 2 inches apart.
Bake for 15-17 minutes on the middle rack. Cool on the sheet for 10 minutes before transferring to a wire rack.

You can use dark or milk chocolate chips instead of white chocolate chips for a different flavor profile.

Add macadamia nuts or cashews for a crunchy contrast.

Incorporate a cream cheese swirl into the dough for an ube cheesecake-inspired flavor.

Create an ube ice cream sandwich by placing a scoop of coconut or vanilla ice cream between two cooled cookies.