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Corn Cookies

March 27, 2019

To contrast with the complex recipe from Milk Bar I posted the other day (Chocolate Malt Layer Cake) this might be the easiest and simplest recipe in the book.  Fitting with her style it is also fairly different.  I have never had a corn cookie before and these were quite good.  It’s like a cornbread cookie.

One of her other cookie recipes included marshmallows so I tried that here too which is not in her original recipe.  It was a nice mix.  The marshmallows caramelize when baked so they can stick to the pan.

The original recipe calls for larger cookies than I prefer; smaller cookies means you have more:)

Difficulty: Easy
Prep Time: 30 min
Chill Time: 1 hour
Cook Time: 13-18 min
Total Time: 2 hours
Yield: 16
Taste: Good

The right column of cookies included marshmallows

INGREDIENTS

225 g butter, at room temperature  (16 tbs = 2 sticks)
300 g sugar  (1 1/2 cups)
1 egg, room temperature
225 g flour  (1 1/2 cups)
45 g corn flour  (1/4 cup)
65 g freeze-dried corn powder  (2/3 cup)
3 g baking powder  (3/4 tsp)
1.5 g baking soda  (1/4 tsp)
6 g kosher salt  (1 1/2 tsp)
Optional: 65 g marshmallows  (1 1/4 cups)

PROCEDURE

  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. The original recipe calls for using a 2 3/4-ounce ice cream scoop or a 1/3 cup measure portion out the dough onto the baking sheet.  I like smaller cookies so I use more ~1/4 cup.  Pat the tops of the cookie dough domes down.  Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
  4. Heat the oven to 350 deg F.
  5. Arrange the chilled dough a minimum of 4 inches apart on baking sheet.  Note: I skip the recommended parchment paper on the baking sheet since I’ve had them stick before.  I also recommend not baking the cookies on the cold sheet pan you put in the refrigerator.  That creates a more inconsistent bake and will cook at a different time than a room temperature baking sheet.
  6. Bake for 13-18 minutes depending on what dough size you selected.  Shorter time for smaller cookies.  The cookies will puff, crackle, and spread.  When done, they should be faintly brown on the edges yet still bright yellow in the center; cook another minute if not.
  7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.  At room temp, the cookies will keep fresh for  5 days; in the freezer will keep for 1 month.

Source: Momofuku Milk Bar p. 44

From → Dessert

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