Corn Cookies Recipe


Nutrition

Cal/Serving: 663
Daily Value: 33%
Servings: 6

Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat33g51%
Saturated20g99%
Trans1g0%
Carbs89g30%
Fiber2g10%
Sugars50g0%
Protein6g13%
Cholesterol112mg37%
Sodium703mg29%
Calcium69mg7%
Magnesium36mg9%
Potassium117mg3%
Iron1mg8%
Zinc1mg6%
Vitamin A1041IU21%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg8%
Niacin (B3)2mg8%
Vitamin B60mg8%
Folic Acid (B9)26µg6%
Vitamin B120µg2%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K3µg4%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

More Recipes By Momofuku Milk Bar Cookbook


Gabriele Stabile

For years, this was a recipe I didn't let out of my kitchen — I don't know why, but everybody has one or two recipes like that. I finally relented and gave a copy to Rick Bishop, Milk Bar's favorite strawberry farmer, and he told me he hid it under his kitchen sink, where he knew it would be safe.

Read the secret to Momofuku Milk Bar's Cookies

3
Ratings2

INGREDIENTS

  • 16 tablespoons butter, at room temperature
  • 1 1/2 cups sugar
  • 1 egg
  • 1 1/3 cups flour
  • 1/4 cup corn flour
  • 2/3 cup freeze-dried corn powder*
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons Kosher salt

DIRECTIONS

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7-8 minutes.

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.

Using a 2-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 because they will not bake properly.

Heat the oven to 350 degrees.

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.

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
 

Recipe Details

Servings: 6

Notes and Substitutions:

Reprinted with permission from Momofuku Milk Bar by Christina Tosi, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Read the secret to Momofuku Milk Bar's Cookie



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human