White Chocolate Macadamia Nut Cookie Cake

This recipe is all about the ratio of white chocolate chips and macadami nuts! Hope you like it!

Ingredients:

Cookie Base:

• 2 cups all-purpose flour

• 2 teaspoons corn starch

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 12 tablespoons (room temperature) unsalted butter

• 1 cup light brown sugar

• 1 egg

• 1 egg yolk

• 2 teaspoons vanilla extract

• 1 cup white chocolate chips

• 1/2 cup chopped macadamia nuts

Icing:

• 10 tablespoons (room temperature) unsalted butter

• 2 1/2 cups powdered sugar

• 3 tablespoons heavy whipping cream

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions:

1. Preheat the oven to 350 degrees

2. Whisk together the dry ingredients (flour, corn starch, baking soda, and salt) in a separate bowl and set aside.

3. In a mixer or bowl using a hand mixer, cream together the butter and brown sugar. The butter should be completely incorporated into the sugar and not clumpy.

4. Add the eggs and vanilla and mix

5. Add the flour mixture and mix until completely combined.

6. The best part! Add in the white chocolate chips and macadamia nuts. You can either fold them in by hand with a spatula or use the mixer on a low speed until it looks incorporated.

7. Grease a 9 in round cake pan (I like to cut out a parchment paper circle and put a little Pam Baking spray on the pan and cover the spray with the parchment round)

8. Put all the dough in the pan and spread it out until it fills the pan

9. Bake for 28 minutes (give or take a few minutes depending on your oven)

10. Set on a cooling rack (if you have one) or out on the counter until the cake is cool.

11. Flip out the cake from the pan either using the cooling rack or other flat surface and then flip it right side up again to get the cake out of the pan. It can be awkward, but flipping works best. Otherwise it may crack trying to pry it out of the pan.

12. Make the buttercream icing!

13. Cream the butter in a mixer.

14. Add in the powdered sugar and whipping cream. Beat the mixture until it starts forming into icing.

15. Add the vanilla and salt.

16. Beat the icing for several minutes to make it nice and fluffy.

17. Decorate as you wish! I use a Wilton 1M tip for the rosette border.