Delicious Corn Cookies - Momofuku Style
|A stack of soft corn cookies.
Corn cookies. Who would think that these two little words would make so many people crave a bite of these soft corn cookies. The recipe for these particular corn cookies comes from the creative mind of Christina Tosi from Momofuku's Milk Bar. Their headquarters is located in New York City, but they recently opened a store in Toronto which is where I visited.
|Corn Cookies from the Momofuku Milk Bar
|Menu board at Momofuku Milk Bar
|The most exciting part of the visit - a walk in refrigerator where all the baked
goods and cookie mixes are held! Every item is baked in the NYC bakery and then shipped
to all of their locations or even personally shipped to you if you so desired.
|All the ingredients for making corn cookies.
Ingredients for Corn Cookies (12-15, depending on size)
- 225g butter (2 sticks) at room temperature
- 300g (1 1/2 cups) sugar
- 1 egg
- 225g (1 1/3 cups) flour
- 45g (1/4 cup) corn flour
- 65g (2/3 cup) freeze-dried corn powder
- 3g (3/4 tsp) baking powder
- 1.5g (1/4 tsp) baking soda
- 6g (1 1/2 tsp) kosher salt
- Freeze-dried corn can be found at health food stores, MEC, Amazon, or from the Milk Bar's online store. If it comes whole, just process the corn through a food processor until finely ground. Keep it in the fridge in a air tight container.
- Corn flour is finely ground corn meal. I found my corn flour at Bulk Barn here in Edmonton or the Rob's Red Mill brand carries it as well.
Directions for Corn Cookies
|Sugar and butter inside the bowl of a stand up mixer.
|Creaming the butter and sugar together on high speed for 2-3 minutes.
3. Using a spatula, scrape down the sides of the bowl, then add the egg.
|Add 1 egg into the creamed butter and sugar.
4. Beat the mixture for another 7-8 minutes. According to Christina Tosi, this is the most important step towards ensuring that the corn cookies you make at home look and taste exactly like the ones from their store.
|On high speed cream the sugar, butter and eggs for a total of 10 minutes.
|The 10 minute creaming process yields this visual result.
|Add in the freeze dried corn while the mixer is on low speed.
|Add in the rest of the dry ingredients.
6. Mix until the dough comes together (about 1 minute). Scrape down the sides of the bowl and transfer the dough to a work surface.
|Transfer the dough to a work surface.
|Measure out the dough using a 1/3 measuring cup.
8. Roll the dough into balls, then place them onto parchment paper. Leave space (at least 4 inches apart) between the cookies in order for them to expand in the oven. Pat the tops of the cookies flat.
|Roll out the measured dough into balls, then place onto baking pan (approx 4" apart).
|Cover the pan with saran wrap, then place the trays in the fridge for 1 hour.
|Corn cookies expanding in the oven.
|Corn cookies finished in the oven.
11. Allow the corn cookies to cool completely on the pan before transferring them to an air tight container.
|Corn Cookies cooling on the pan.
|Finished corn cookies. Don't they look beautiful? Super tasty! Try them out!