Wednesday, March 7, 2012

Corn Cookies

My best friend came to visit me in Augusta over Christmas break for my birthday and brought me some amazing cookies.  He's recently been trying out all kinds of recipes from the Momofuku Milk Bar Cookbook, and they are amazing.  The first batch he shared were compost cookies, fruity pebbles cookies and cornflake marshmallow crunch cookies.  They were all tasty but I think the compost were my favorite because they had crushed up potato chips and were very salty/sweet.  Everything is so good it kind of makes me want to go visit the mothership in NYC and try some more sweets.  They sell cookie mixes, but for $16 a pop, you'll definitely want to just get some recipes and try them yourself.  
The first batch I tried to make was Corn Cookies.  It probably sounds strange but they are really mellow with a little hint of salty and so, so good.  If you decide to make these you'll need to order some corn powder from Amazon or Whole Foods or you can just get some freeze dried corn and make your own, like I did.

Corn Cookies (Recipe from
Makes 13 to 15 cookies
225 g butter, at room temperature OR 16 tablespoons (2 sticks)
300 g sugar OR 1 1/2 cups
1 egg
225 g flour OR 1 1/3 cups
45 g corn flour OR 1/4 cup
65 g freeze-dried corn powder OR 2/3 cup
3 g baking powder OR 3/4 teaspoon
1.5 g baking soda OR 1/4 teaspoon
6 g kosher salt OR 1 1/2 teaspoons
Freeze Dried corn, before it's blended into corn powder.
Corn Powder (after blending)
 All the dry ingredients (corn powder, corn flour, and all purpose flour) are measured and ready to go.
1. Combine the butter and sugar 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. *(This step is VERY important, if you don’t complete the creaming process the cookies won’t turn out right.)

This is what the batter should look like after it's creamed and blended, very fluffy.
2. 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.

3. 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. 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.
4. Heat the oven to 350°F.
5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 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. *(The cookies will turn out pretty big, so you might only get 6 or so on a cookie sheet.)
6. 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.
The best thing about these cookies is that you can keep the dough in the freezer for a while and you can cook them one or two at a time. 

No comments:

Post a Comment