momofuku milk bar exam no. 4 {corn cookies}

corncookies_1 Corn is genetically modified. Corn is nutritionally empty. Corn is the devil's carb.

If you agree with any of these statements, stop reading and start making these cookies. You will change your ways, I promise. Because corn is delicious. Seriously guys, these cookies are THE BEST. If you like corn muffins or corn pudding, you will love these cookies. Add to the hitlist of Momofuku Milk Bar Exams thus far.

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The corniness in these cookies comes from corn powder and corn flour.  I got the corn flour at Whole Foods but the corn powder was a little harder to find. Christina Tosi makes her corn powder by grinding freeze dried corn in a blender... but the two Whole Foods I went to surprisingly didn't have freeze dried corn. It can be found pretty readily on Amazon but only in multiple packs and I don't really need 3 pounds of freeze dried corn. So when I found a packet of freeze dried corn at Fairway, I jumped for joy (literally, it was on the very top shelf). You can also buy them online on Just Tomatoes or just buy the corn powder straight from the Momofuku Milk Bar website. Just buy them somewhere, anywhere, for the love of God. Because I really want you to make these cookies.

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Once you track down the ingredients, this corn cookie dough was one of the easiest recipes to put together. Less than 10 ingredients and only uses one bowl.

Upon finishing a sample cookie I had baked, my friend Anne Larimer proclaimed, "I'll take five more please!" I consider that a corn cookie conquest.

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{corny corn love}

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corn cookies from Momofuku Milk Bar makes 13 to 15 cookies

  • 16 tablespoons (2 sticks, 225g) butter, at room temperature
  • 1½ cups (300g) sugar
  • 1 egg
  • 1⅓ cups (225g) flour [King Arthur bread flour]
  • ¼ cup (45g) corn flour
  • ⅔ cup (65g) freeze-dried corn powder
  • ¾ teaspoon (3g) baking powder
  • ¼ teaspoon (1.5g) baking soda
  • 1½ teaspoons (6g) kosher salt

(1) 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 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. (2) 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. (3) Using a 2 ¾-ounce ice cream scoop (or a ⅓-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—they will not bake properly. (4) Heat the oven to 350° F. (5) 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 [12-13 for me] minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. (6) Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.