We sort of took the summer off from Milk Bar Mondays; Summer schedules were crazy, Audra got married (yay!) and Krissy is about to have her baby boy any day (yay!). But Let me tell you something: I have missed Christina Tosi’s crazy baking style and I was itching to open up her cookbook this weekend. I did not post on the final Milk Bar Monday when the other ladies posted sweet corn cereal milk ice cream pie. This amazing pie featured Milk Bar’s famous corn cookies and since then I have not been able to get them out of my mind.
And you know those weekends that start off with car trouble? Those weekends that are followed by crazy weeks? Oh, and then those weekends that end with car trouble too? They are the weekends that lead to Sunday blues and sitting at the computer with a late-night glass of wine attempting to get a post scheduled for Monday morning.
Um…I know those weekends. That’s exactly what my weekend looked like. And seriously, I cope with cookies, don’t you? Well, I cope with cookies after lacing up and running out my frustrations. It’s about balance, friends. All. About. Balance. And speaking of balance: these corn cookies are balanced. Salt + sweet – well, you know how I feel about this combo. Butter + corn – you can’t have one without the other. Fall + corn – hello? These cookies were made for crazy fall weekends. And for sweet and salty, dense and chewy cookie-loving people like you.
My weekend wasn’t all rain clouds…there were rainbows too. Like date night with Paul at our favorite local burger joint. We had truffle fries and pumpkin beer. Car troubles went away momentarily. And I shared these cookies with my small group Bible study and they were devoured by the group. Everyone loved the sweet and salty and one person suggested adding them to a bowl of chili. Yes, please. Coming right up.
I know this post is getting long and I’m done boring you but want to mention that of all of the Milk Bar recipes that I have done, this is the most straightforward one. It was so simple and actually has the fewest ingredients of any of the other cookies that we have done. So if you aren’t sure about some of the others, just start with this one! And they will seriously be amazing in your next pot of chili!
Corn Cookies Recipe
Yield: 16 large cookies
Prep Time: 15 minutes (+ time for chilling the dough)
Cook Time: 15-18 minutes
Momfuku Milk Bar's recipe for corn cookies: sweet, salty, dense & chewy.
1 cup butter, room temperature
1 1/2 cups sugar
1 1/3 cups bread flour
1/4 cup corn flour (see note below)
2/3 cup freeze-dried corn powder (see note below)
3/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. kosher salt
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, and add the egg and beat for 7 to 8 minutes until the batter is light and fluffy and almost doubled ins size. See the notes on this post for more information on the creaming process.
Reduce the mixer speed to low and add the flour, corn flour, freeze-dried corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl.
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measuring cup), 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.
Pre-heat the oven to 375 degrees.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 15-18 minutes. The cookies will puff, crackle, and spread. On my cookie sheets that on which I used a Silpat liner, I only baked for 15 minutes; I baked on sheet on parchment, and they needed a full 18 minutes to bake completely. Also, if you bake on dark metal pans, set the timer for 15 minutes and check them, they will cook faster on dark metal.
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, they will keep for 1 month.
Corn flour: can be found near specialty flours and is available at various stores; I buy Bob's Red Mill corn flour at whole foods. If you do not want to buy a package, you can substitute 1/4 cups bread flour with 4 teaspoons of freeze-dried corn powder (see below)
Freeze-Dried Corn Powder: buy regular freeze-dried corn (at Whole Foods or Amazon.com) and grind in a food processor or blender until it reaches a fine powder. Go ahead and buy this stuff, it's fun to snack on while baking the cookies.
Recipe from Momofuku Milk Bar Cookbook