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–+ servings
rectangular fluted silver tray with caramelized white chocolate chip cookies.

White Chocolate Chip Cookies

Recipe from Jorge Gavira's Masa Cookbook. These masa caramelized White Chocolate Chip Cookies with macadamia nuts have the perfect balance of sweet and salty, chunky and chewy, making them ideal for your holiday cookie platters. Adding some nixtamalized masa harina to the mix gives these white chocolate cookies lovely texture and a touch of sweetness that is simply mouthwatering.
Yield: 24 cookies
Author: Yvette Marquez

Ingredients

  • 1 cup white chocolate chips or chopped bars
  • 2 ⅓  cups all-purpose flour
  • ⅓  cup masa harina
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼  cups butter, at room temperature
  • ½ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup chopped macadamia nuts
  • flaky salt, optional

Instructions 

  • Preheat the oven to 325°F and line a rimmed baking sheet with a silicone mat or parchment paper.
  • Spread out white chocolate on the lined pan. (This is going to get gooey, so do not put the chocolate directly onto a baking sheet, or it will absorb the flavors of every one-sheet-pan dinner that came before.) 
  • Bake the chocolate for 5 minutes, or until you see some browning along the edges. Stir the chocolate and repeat until all of the chocolate is the color of light amber honey. This happens slowly at first and then quickly, so keep an eye on the oven. It shouldn’t take more than 15 minutes. 
  • Allow the caramelized chocolate to cool completely before breaking it up into chunks for the cookies.
  • Combine the flour, masa harina, baking soda, and salt in a bowl, whisk together, and set aside. 
  • In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar for a few minutes, until fluffy and pale. 
  • With the mixer running, add the eggs, one at a time, and then the vanilla. Mix until just combined. 
  • Add the flour mixture in increments until evenly incorporated. Fold in the chopped macadamias and caramelized white chocolate pieces. 
  • Press a plastic sheet onto the top of the dough and refrigerate the bowl for at least 30 minutes before scooping.
  • Preheat the oven to 375°F and grease a baking sheet. Scoop the dough into 2-inch clumps and space them evenly on the prepared pan, with at least 4 inches of space between them.
  • Top the dough with flaky salt, if you’re so inclined. Bake for 6 minutes and rotate the sheet. Bake for another 6 minutes, or until the cookies are slightly brown on the edges and just set in the middle. Cool the cookies for as long as you can stand it and serve.

Notes

Optional Variations:
  • Gluten-Free - Masa harina is made of corn, which is naturally gluten-free. Just make sure to check your labels as some brands process the corn in the same facility as wheat. Swap in your favorite cup-for-cup GF flour blend for the AP.
  • Vegan/Dairy-Free - Use your favorite vegan butter to make these cookies dairy-free. To go a step further and make them vegan, use a store-bought egg substitute (e.g. JUST Eggs) and make sure your sugar and chocolate are certified vegan-friendly.
  • Nut-Free - If macadamia nuts are a no-no, you can swap in pine nuts (which are actually a seed) or omit them altogether.
  • Add-Ins: Dried cranberries or dried cherries would be lovely against the white chocolate.
Expert Tips:
  • Caramelize the white chocolate for better flavor and line your baking sheet. Similar to browning butter, there's nothing quite like the unique rich and nutty flavor. Don't put the chocolate directly on the baking sheet to caramelize, or it will absorb the flavors of every sheet-pan dinner that came before.
  • Rest the cookie dough for better texture. While the recipe calls for a minimum of 30 minutes, you're welcome to let it rest overnight in the fridge.
  • Make-ahead. You can also scoop out the dough into balls on a parchment-lined sheet to freeze, then pop in a bag or freezer-safe container for up to three months. When you're ready to bake them, there's no need to defrost them first — just add 1 to 3 minutes onto the bake time until they achieve the color and consistency you want.
  • Shipping. To ship these cookies, I suggest wrapping them in an airtight container with ample cushioning to prevent breakage. If possible, vacuum seal them first for the longest shelf life. They should do well shipping in cooler weather, but due to their white chocolate shouldn't be shipped during warmer months.

Nutrition

Calories: 250kcal, Carbohydrates: 26g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 41mg, Sodium: 210mg, Potassium: 70mg, Fiber: 1g, Sugar: 15g, Vitamin A: 321IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1mg