300 g sugar OR 1 1/2 cups
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
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.)
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.
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.