# 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)
# Method:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt until thoroughly combined.
03 - In a large bowl, beat softened unsalted butter with granulated sugar and light brown sugar until pale and fluffy using an electric mixer.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, ube halaya, and ube extract until an evenly colored mixture forms.
05 - Gradually add the dry ingredients into the wet mixture, mixing just until combined without overworking the dough.
06 - Fold in white chocolate chips and macadamia nuts if desired, ensuring even distribution.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart for even baking.
08 - Bake for 12 to 15 minutes or until edges are set and centers remain slightly soft.
09 - Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
10 - Display cooled cookies on a decorative tray before serving to guests.
