I don’t know about you, but I when I heard about corn cookies…I was intrigued. I wasn’t quite sure if I could picture what they would taste like in my mind. I have recently discovered corn pudding around the holidays (thanks to my mother-in-law) and hoped they would resemble it in some way.
And honestly, they surpassed every expectation and them some.
Now, for the people who aren’t so receptive to the name of a corn cookie. I tried to bypass around people knowing what the main ingredient was before they tried it, but knowing or not knowing I have not had one single person not like these cookies.
With the ground up freeze dried corn and corn flour, you can definitely taste the corn (hence the name) but it is not overwhelming. It is sweet from the sugar but mixed with the corn components it makes to be just sweet enough.
They are buttery, moist, thick and everything you did not know you needed in a cookie. Christina Tosi was not wrong when she said she felt like this was the perfect size for a cookie. I used the recipe from the Milk Bar cookbook, where I plan to continue on baking every recipe from it I can.
You will also see that every ingredient has a measurement in grams, because Tosi believes that is the more precise way to bake. I used this method instead of the traditional cups/teaspoons/tablespoons for the first time and actually really liked it!
Anybody else made or tried these before? Let me know what you thought of them!
225g (2 sticks) room temperature butter
300g (1 1/2 cups) granulated sugar
225g (1 1/2 cups) flour
45g (1/4 cup) corn flour
3g (3/4 tsp) baking powder
1 1/2g (1/4 tsp) baking soda
6g (1 1/2 tsp) kosher salt
› Preheat your oven to 350 degrees F.
› Combine butter and sugar in a mixer and cream together on medium-high for 2-3 minutes (I used a hand mixer but in the book she uses a standing mixture). Scrape down the sides and add the egg. Beat for 7-8 minutes (SUPER IMPORTANT).
› Add the flour, corn flour, corn powder, baking powder, baking soda and salt on low. Mix just until dough comes together, making sure to not over-mix it. This should be for not longer than 1 minute.
› Using a 2 3/4 ounce ice cream scoop (this honestly makes the best sized cookies) scoop out the dough onto a sheet pan lined with parchment paper or a silicone mat. Pat the tops of the cookie domes flat. Wrap the sheet pan in plastic wrap and let chill for 1 hour (Do NOT bake at room temperature).
› Arrange the chilled dough at least 4 inches apart on a lined baking sheet (I arranged four on my pan and it worked out great). Bake for 18 minutes. They should be golden brown around the edges and still bright yellow in the center.
› Cool cookies completely on the sheet pans before transferring them. They will keep fresh at room temperature for 5 days and in the freezer for up to 1 month.
The recipe made 13 cookies. Enjoy!