Yummy Corn Cookie Recipe

Finally, here’s the Corn Cookie recipe that I promised in my last post.  Sure wish I could take credit for it because these cookies are so incredibly delicious, but that honor goes to Christina Tosi, at Momofuku Milk Bar.  Although the recipe may seem somewhat involved and uses a few ingredients unfamiliar to some of us, I can guarantee that it is certainly worth the time and effort.  If you don’t have a Whole Foods or other natural foods store close by, we ordered our freeze-dried corn (Just Corn) on Amazon.

Corn Cookies

as printed in Lucky Peach - yields 18 cookies

2 sticks (225 grams) butter, warmed to room temperature (Tosi favors high-fat butter like Plugra)
1 1/2 cups (300 grams) sugar 1 egg
1 1/3 cups (225 grams) flour
1/4 cup (45 grams) corn flour
2/3 cup (65 grams) freeze-dried corn powder (freeze-dried corn is available at Whole Foods or other natural food stores, and easily grinds to a powder in your blender)
3/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp coarse salt

Place the butter and sugar in a mixer (ideally fitted with a paddle attachment), and cream on medium-high until light and fluffy, 2-3 minutes. Scrape down the sides with a spatula, then begin blending on a medium-low speed and add the egg. Increase speed back to medium-high, and blend for a full 8 minutes. During this time, the sugar dissolves and the whole mixture becomes pale and nearly doubles in volume.

While the mixture is blending, sift together the flour, corn flour, corn powder, baking powder, baking soda, and salt. Set aside.

After the butter/sugar mixture has finished blending, reduce the speed to low and add the dry ingredients, mixing until it just comes together (as ever,  it is better to under-mix than to over-mix).  Line a sheet pan with parchment, and scoop out 1/4 cup-sized cookies. Cover the pan with plastic wrap or a plastic bag, and refrigerate for at least an hour (or up to a week). If you don't have the fridge space for a sheet pan, you can use plates, and then transfer to a sheet tray before baking. This chilling step is critical for keeping the butter-heavy cookies from greasing all over the place, so don't skip it.

When your doughballs have chilled, preheat the oven to 350 degrees farenheit. Make sure the cookies are at least 3 inches apart on their parchment-lined sheets.  Bake 18 minutes, until very faintly browned on the edges, but still bright yellow in the center.

Let cool completely on the baking sheet, then transfer to a plate for serving or airtight container for storage. Corn cookies keep 5 days, or in the freezer for a month.

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