step 1
In a medium bowl, whisk together 1¼ cups (156 grams) flour, 1 tsp. baking powderAnd ¼ tsp. kosher salt,
step 2
In a large bowl, beat using a hand mixer 1 stick (113 g) unsalted butter, melted and cooled completelyAnd ⅔ cup (133 g) granulated sugar Beat on medium-high speed until well mixed, about 1 minute (remember the butter is melted so it will be looser than the creamed soft butter and sugar).
step 3
Add ½ cup (124 g) ube halaya, at room temperatureAnd 1 tbsp. (7 grams) malted milk powder And beat until well mixed, about 30 seconds. Add 1 large egg, at room temperatureAnd 1 tsp. ube paste And beat until well combined (it’s okay if it seems a little thick).
step 4
Add all the flour mixture at once and beat on low speed until just combined, but not completely combined. Finish mixing with a rubber spatula. Cover the bowl with plastic wrap and refrigerate until firm, at least 3 hours and up to overnight.
Step 5
When you’re ready to bake, use 1½-tbsp. Scoop out clumps of dough onto the parchment-lined sheet pan. Break each mound and shape into a 2″ (5-cm) disk. If things get sticky, sprinkle additional flour on your hands as needed (but don’t overdo it).
Step 6
Roll the discs until coated in additional sugar and transfer to a dinner plate (this will take up less space in the refrigerator). Cool for 15 minutes.
Step 7
Meanwhile, preheat oven to 350°F (180°C).
Step 8
pour into a small heatproof bowl 75 grams white chocolate, finely chopped (about ⅓ cup)And microwave in 15 second intervals, stirring occasionally, until melted and smooth. Transfer 8 chilled dough discs to a parchment-lined sheet pan (alternating three rows of 2 with two rows of 1).
Step 9
Using a small offset spatula, spread a layer of melted white chocolate over the dough disk. Add some random vertical swipes on the edges. Bake for 12-13 minutes until the top is bubbly and the edges are firm.
Step 10
Place pan on a wire rack and let cool for 5 minutes. Place the cookies on a wire rack and let cool completely.
Step 11
Repeat with the remaining dough, using a fresh parchment-lined sheet pan and microwave for about 15 seconds to thin out the white chocolate.
