Sunday, April 12, 2015

Momofuku Milk Bar Corn Cookies: My favorite thing about the franchise

Oh, Momofuku, your marketing is irresistible. 

I've tried ramen and pork buns at Momofuku Noodle Bar and even though they were yummy it was not worth the pork sweats for me. I had the Kappo tasting menu at Ma Peche, where Chef Paul Carmichael made a feast so incredible it felt like being beaten to death (in a good way) by food, but still. I've also tried a bunch goodies at Milk Bar, and much to my dismay, the treats always sound amazing but are a bit too sweet for me. These corn cookies, though. These things are amazing.



Like I said, these cookies are inspired! I love the concepts at Milk Bar but I think the stuff is just too damn sweet. My adaptation, therefore, has not only slightly simplified the method but also calls for less sugar. What you end up with is the genius combination (full credit to Christina Tosi for that) of chewy, crisp-edged, buttery, sweet, corn cookie goodness that is just too good not to try. 

Momofuku Milk Bar Corn Cookies
Adapted from the Momofuku Milk Bar Cookbook
Makes about 12-15 cookies

1 cup (2 sticks) unsalted butter, room temp 
1 1/4 cups granulated sugar
1 large egg
1 1/3 cup all-purpose flour
2/3 cup freeze-dried corn powder (available at Milk Bar in store or online, Amazon, or at some Whole Foods but call ahead, mine didn't carry it)
1/4 cup corn flour (Not cornmeal or polenta. Bob's Red Mill makes it.)
1 1/2 teaspoons kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda

Add the all-purpose flour, corn powder, corn flour, salt, baking powder, and baking soda to a bowl and whisk to combine.  

Preheat your oven to 350 and line two or three baking sheets with parchment or siltpats.  

In a stand mixer, or with beaters, cream the butter and sugar together for 3 minutes or so until very light and fluffy.  Scrape down the sides and add the egg, beating for another 2 minutes or so. *The Milk Bar recipe calls for 7 plus minutes of beating but I think that's unnecessary.

On low, add the dry ingredients in a few additions until just incorporated. The dough will be soft and moist but slightly crumbly. I brought mine together quickly at the end with a spatula.  

Scoop the dough with a 1/3 cup cookie scoop into mounds and set about 3 inches apart on your prepped pans. Fatten each mound slightly with your palm. 

The Milk Bar recipe calls for refrigerating the dough for 1 hour to overnight but I baked mine right away on the center rack of my oven, one sheet at a time, for 11 minutes (until the edges were just beginning to darken but the centers looked slightly under-baked) and had awesome results.  

These are exceptional warm and supposedly freeze well.