Tuesday, September 24, 2013

Delicious Corn Cookies - Momofuku Style

Stack of Corn cookies using momofuku's recipe.
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 
Baking Notes:
  • 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.
Sugar and butter inside the bowl of a stand up mixer. 
1. In the bowl of a stand up mixer, combine the butter and sugar using a paddle attachment.

2. Cream the butter and sugar together on medium-high speed for 2 to 3 minutes. It should start to look fluffy and well combined.
Creaming the butter and sugar together on high speed for 2-3 minutes.
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. 
Inside the bowl of a stand-up mixer, add an egg with the creamed butter and sugar.
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.

creamed butter, sugar and eggs inside a stand-up mixer.
The 10 minute creaming process yields this visual result.
5. Once the mixture is fluffy and white, reduce the mixer speed to low and add in the freeze dried corn powder, corn flour, four, baking soda, baking powder and salt. 
Adding freeze dried corn to the mixture.
Add in the freeze dried corn while the mixer is on low speed.
Add in the rest of the dry ingredients to the mixture.
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.
Corn cookies dough on a work surface.
Transfer the dough to a work surface.
7. Using a 1/3 cup measure, portion out the dough.

Measure out the dough with a 1/3 measuring cup.
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).
 9. Cover the sheet pans tightly in plastic wrap and refrigerate for at least 1 hour (up to 1 week is possible). Again, Christina Tosi advises that these cookies been put in the fridge prior to baking in order to ensure that they bake properly. Do not bake from room temperature.
Cover cookies with saran wrap and then place in the fridge for 1 hour.
Cover the pan with saran wrap, then place the trays in the fridge for 1 hour.
10. After the cookies have been in the fridge for 1 hour or more, turn the oven on to 350F. Bake the cookies for 15-18 minutes. They will puff up and spread. They will be done when they are are still yellow in the middle, but has a bit of brown on the edge. Allow for another minute or two if they don't look completely baked.
Corn cookies expanding in the oven.
Corn cookies finished 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.
Corn Cookies cooling on the pan.
12. These cookies can be kept at room temperature for at least 5 days. They can also be frozen in the freezer for at least 1 month.
Finished corn cookies. Don't they look beautiful? Super tasty! Try them out! 




2 comments:

  1. I just found your blog on the FBC directory. Love the idea behind these cookies, very unique with the corn in them!

    ReplyDelete
    Replies
    1. @Mallory Frayn: Thanks so much for stopping by and checking out my blog! Yes, try them out and let me know what you think :) Or..if macarons are on your mind try that too :)

      Delete

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