Everyone loves a classic chocolate chip cookie, but this twist gives them a savory, rich taste courtesy of the masa harina included in the recipe! Thanks to Teresa Finney of At Heart Panaderia for sharing this recipe with us!
Masa Harina Chocolate Chunk Cookies
Yield: about 15
Bake time: 11-13 minutes
8 ounces (16 tablespoons) unsalted butter, cut into tablespoon pieces, divided
180 grams (1 ½ cups) all-purpose flour
47 grams (about ½ cup) masa harina
1 teaspoon kosher salt
1 teaspoon baking soda
284 grams (1 ⅓ cups) grated piloncillo or dark brown sugar
2 large eggs
2 teaspoons vanilla bean paste or extract
200 grams (about 1 ½ cups) 66% or higher dark chocolate wafers, chunks, or chips
Flaky sea salt
Toast the masa harina:
1. Toast the masa harina in a dry skillet set over medium-high heat until fragrant, stirring
occasionally with a rubber spatula. Remove from the heat and set aside (it’s fine to leave
the masa harina in the dry skillet as it cools).
Brown the butter:
1. Set a light-colored skillet over medium heat; place a large heat-proof mixing bowl close
by. Add 12 tablespoons of the butter to the skillet. Swirl butter constantly using a wire
whisk or rubber spatula to ensure an even browning. This will take between 5-8 minutes.
2. Once the butter is browned, transfer it to the heat-proof bowl. Any flecks in the pan are
from the toasted milk solids and where much of the browned flavor comes from —
scrape every last bit out!
3. Add the remaining 4 tablespoons of butter; whisk until melted and fully incorporated. Let
brown butter cool slightly before using, about 10 minutes.
Make the cookie dough:
1. Add all dry ingredients including the cooled, toasted masa harina to a small mixing bowl
and whisk to combine.
2. To the mixing bowl with the browned butter, add the piloncillo or dark brown sugar. Using
a wire whisk, mix butter and sugar vigorously to combine. Add in the eggs and vanilla;
whisk again.
3. Add the dry ingredients and stir with a rubber spatula; the dough will be thick. Add the
chocolate discs, feves, chunks, or chips and stir until chocolate is dispersed throughout
the dough.
Scoop out cookies:
1. Line a small baking sheet that can fit in your fridge with parchment.
2. Using a 2-inch cookie scoop, scoop out cookie dough balls that weigh about 50 grams
each (about 2.5 tablespoons each). Place cookie balls on the baking sheet; don’t worry
about spacing them out from each other until we bake them.
3. Wrap baking sheet with plastic and chill cookie balls for 45 minutes or up to 72 hours
before baking.
Bake cookies:
1. Heat oven to 350F when ready to bake (no need to let the cookie dough come back to
room temp before baking). Line a half sheet baking pan or large cookie sheet with
parchment.
2. Place cookies on the baking sheet about 2 inches apart, they will spread in the oven.
Bake until the cookies have puffed and are a warm brown, about 11-13 minutes.
3. Sprinkle cookies with a little flaky sea salt once they come out of the oven. Leave
cookies to cool on the baking sheet, about 15 minutes, before carefully transferring to a
cooling rack.
4. Continue with the remaining cookie dough.
5. Transfer cookies to a cookie jar or other airtight container where they will remain soft and
delicious for up to 3 days, if they last that long.
