Corn cookies... ever tried it? ever heard of such a thing? Okay... the first time I ever tasted a corn cookie was when my brother ordered a tin of Assorted Cookies from Momofuku Milk Bar. OMG... it's like eating sweet corn on a cob slathered in butter... or a bowl of cornflakes... or warm cornbread with butter. I fell in love with Christina Tosi's Corn Cookies that I immediately surfed the net for her recipe... [ahh, the beauty of the internet].
If you're fortunate enough to own a copy of Momofuku Milk Bar by Christina Tosi, then you already have the corn cookie recipe. If you want semi-instant gratification, then you can order a tin of corn cookies online. If you want to make your own, but you're not exactly Betty Crocker with ingredients and measurements, then you can totally buy the corn cookie mix.
If you're up for the challenge in making your own from scratch, then here's Christina Tosi's recipe that I found on The Kitchn.
by Christina Tosi of Momofuku Milk Bar
My change or notes are in brackets .
Makes 13 to 15 cookies [I use a 1 oz ice cream scoop or disher to portion the dough, making about two dozen.]
Note from The Kitchn: The chefs at Milk Bar make freeze-dried corn powder by grinding freeze-dried corn. You can find freeze-dried corn at Whole Foods, Amazon.com, or JustTomatoes.com. Store leftover powder in an airtight container so it won't absorb moisture. [I bought this from Amazon and used a food processor to grind the freeze-dried corn. Or you can always buy the corn powder from Momofuku's website.]
- 225 g (16 Tablespoons or 2 sticks) butter, at room temperature [I always use unsalted butter.]
- 300 g (1 1/2 cups) sugar
- 1 egg [I use large eggs.]
- 225 g (1 1/3 cups) flour [all-purpose will do]
- 45 g (1/4 cup) corn flour [I use Bob's Red Mill corn flour. You can find it at Whole Foods or buy it from Amazon.]
- 65 g (2/3 cup) freeze-dried corn powder
- 3 g (3/4 teaspoon) baking powder
- 1.5 g (1/4 teaspoon) baking soda
- 6 g (1 1/2 teaspoons) kosher salt [I use 1 teaspoon sea salt.]
- Combine the butter and sugar [I add the salt here, preferring the thorough blending of the salt] in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
- Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure) portion out the dough onto a parchment-lined sheet pan. [I use a 1 oz ice cream scoop or disher, preferring a smaller sized cookie.] Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not bake properly.
- Heat the oven to 350 degrees F.
- Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. [If you used a 1 oz ice cream scoop or disher, arrange the chilled dough a minimum of 2 inches apart. And bake for about 15 minutes.] The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
- Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.