Corn Cookies

Corn Cookies
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

6
Servings
608
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

  • 16 Tablespoons butter, at room temperature
  • 1 1/2 Cup sugar
  • 1 egg
  • 1 1/3 Cup flour
  • 1/4 Cup corn flour
  • 2/3 Cups freeze-dried corn powder*
  • 3/4 Teaspoons baking powder
  • 1/4 Teaspoon baking soda
  • 1 1/2 Teaspoon 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.
 

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
32g
49%
Sugar
51g
N/A
Saturated Fat
20g
99%
Cholesterol
108mg
36%
Protein
5g
10%
Carbs
78g
26%
Vitamin A
272µg
30%
Vitamin B12
0.1µg
2.1%
Vitamin C
1mg
2%
Vitamin D
0.7µg
0.2%
Vitamin E
1mg
4.9%
Vitamin K
3µg
4%
Calcium
67mg
7%
Fiber
1g
6%
Folate (food)
20µg
N/A
Folate equivalent (total)
34µg
9%
Folic acid
9µg
N/A
Iron
1mg
6%
Magnesium
18mg
5%
Monounsaturated
8g
N/A
Niacin (B3)
1mg
6%
Phosphorus
136mg
19%
Polyunsaturated
2g
N/A
Potassium
106mg
3%
Riboflavin (B2)
0.1mg
6.7%
Sodium
336mg
14%
Sugars, added
50g
N/A
Thiamin (B1)
0.1mg
8.9%
Trans
1g
N/A
Zinc
0.5mg
3.2%

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