Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Beat softened butter, light brown sugar, and granulated sugar in a large bowl until fluffy and light in color.

Mix in ube halaya and ube extract until smooth.

Lower the mixer speed and beat in the egg until fully incorporated.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Fold in white chocolate chips evenly.

Cover and refrigerate the dough for at least 1 hour.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Drop rounded dough onto prepared sheets, spacing them 2 inches apart.

Bake for 9-12 minutes until edges are golden and centers are slightly underbaked.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.