ChefExtract
Salted Masa Chocolate Chip Pecan Cookies
Inspired by ChefExtract

Salted Masa Chocolate Chip Pecan Cookies

Serves 14 cookiesPrep 20 minCook 12 minEst. calories 330 kcal per serving

Ingredients

  • 1 cup (120g) masa harina
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup (170g) unsalted butter, browned and slightly cooled
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (170g) bittersweet chocolate (70%), coarsely chopped
  • 3/4 cup (85g) pecans, toasted and coarsely chopped
  • 1 tbsp flaky sea salt (such as Maldon), for finishing

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Instructions

  1. 1

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

  2. 2

    In a dry skillet over medium heat, toast the chopped pecans for 3 to 4 minutes until fragrant, then set aside to cool.

  3. 3

    Melt the butter in a small saucepan over medium heat, swirling occasionally, until it foams and turns brown with a nutty aroma (about 5 minutes); transfer to a heatproof bowl to cool slightly.

  4. 4

    In a medium bowl, whisk together the masa harina, all-purpose flour, baking soda, and fine sea salt.

  5. 5

    In a large bowl, whisk the cooled brown butter, dark brown sugar, and granulated sugar together until smooth, then beat in the egg, egg yolk, and vanilla extract until glossy.

  6. 6

    Fold the dry ingredients into the wet mixture with a spatula until just combined, then gently stir in the chopped bittersweet chocolate and toasted pecans.

  7. 7

    Scoop 3-tablespoon balls of dough onto the prepared baking sheets, leaving 2 inches between each cookie, and chill in the refrigerator for 20 minutes.

  8. 8

    Bake for 11 to 13 minutes until the edges are golden brown and set but the centers remain soft; immediately sprinkle with flaky sea salt upon removing from the oven.

Notes

Masa harina absorbs moisture differently than standard wheat flour, providing a distinctive tender chew and subtle corn tortilla aroma. For the best flavor development, let the dough rest in the refrigerator overnight before baking.

The Story Behind Masa and Cacao

Masa harina, made from corn processed through the ancient Mesoamerican technique of nixtamalization, has sustained civilizations across Central America for thousands of years. Cacao and corn were deeply interconnected in Pre-Columbian ritual and gastronomy, frequently combined in warm ceremonial beverages like champurrado. Modern pastry craft bridges these timeless ingredients by bringing the earthy, nut-like profile of nixtamalized corn into classic baked goods.

Discover Salted Masa Chocolate Chip Pecan Cookies

Daniela Soto-Innes

Daniela Soto-Innes is celebrated for incorporating traditional Mexican nixtamalized corn products into innovative, high-end pastry work. Her creative approach showcases how the natural warmth and aroma of masa can elevate modern sweet recipes.