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Masa Harina Waffle and White Chocolate Chip Cookie Recipes From "Masa"
Masa Harina Waffle and White Chocolate Chip Cookie Recipes From "Masa"
easily
with masa. After all, masa appears in not only savory applications throughout Mesoamerica but also plenty of
confections, like the rosquilla cookies of Nicaragua and turuletes of southern Mexico (Chiapas and Tabasco).
I asked our friend Jess Stephens, who herself worked at the Modern Mexican pastry programs at the restaurants
Empellón and Onda, to develop a few sweet dishes for Masienda, including these Masa Harina Waffles and White
Chocolate Chip Cookies.
3 egg whites
3 Tbsp sugar
2 cups [480 ml] buttermilk
1 egg yolk
6 Tbsp [85 g] butter, melted
1½ cups [210 g] all-purpose flour
1 cup [140 g] masa harina
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Note (Optional): If you happen to have extra sourdough starter on hand, you can substitute it for up to half of the
buttermilk, for waffles with a little pucker.
Whip the egg whites and sugar until medium stiff peaks form. In a separate bowl, whisk the buttermilk, egg yolk,
and melted butter until evenly combined. In a separate bowl, combine the flour, masa harina, baking powder,
baking soda, and salt. Alternate whisking in ½ cup [120 ml] of water and the buttermilk mixture. Fold in the egg
white mixture. Allow the batter to sit at room temperature for at least 10 minutes for the corn to soften. The
batter will be thick, as the masa harina will absorb much of the liquid. Follow your waffle maker’s instructions for
baking, and serve with your favorite toppings.
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 [190°C] and grease a baking sheet. Scoop the dough into 2 in [5 cm] clumps and space
them evenly on the prepared pan, with at least 4 in [10 cm] 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.
Reprinted from Masa by Jorge Gaviria with permission from Chronicle Books, 2022. Photographs © Graydon
Herriott.