Sunday, April 12, 2015

Momofuku Milk Bar Corn Cookies

These corn cookies... 

...are inspired! I love the concepts at Milk Bar but often I think the goodies there are just a bit too sweet. My adaptation of this cookie, therefore, calls for less sugar and also simplifies the method a bit. What you end up with is an awesome combination (full credit to Christina Tosi for this) 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 great results.  

These are exceptional warm and supposedly freeze well.