Monday, October 1, 2012

Corn Cookies

Milk Bar Corn Cookies

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.

Milk Bar Corn Cookies

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.

Milk Bar Corn Cookies

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!

PrintPrint Recipe

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.

Ingredients:

1 cup butter, room temperature
1 1/2 cups sugar
1 egg
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

Directions:

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.

Cassie’s Notes:
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.

Milk Bar Corn Cookies

 

66 Responses to “Corn Cookies”

  1. #
    haniela — October 1, 2012 @ 6:19 am

    These sound really wonderful. Love how they look, too.

  2. #
    The Spatularettes — October 1, 2012 @ 6:48 am

    First things first, I totally love Milk Bar Corn Cookies. So good and so perfect for fall! Yours look beautiful.

    More importantly though, I impluse bought a GIANT box of corn flakes last Friday simply because Gabby Douglas was on the box. I don’t even like corn flakes… just a sucker for the Flying Squirrel!

    Now I’m trying to figure out what to do with all these corn flakes. What are your thoughts on griding them finely in the food processor and subbing them for the corn flour or powder? Not sure if the corn flakes will hold up against the rest of the ingredients but I might give it a whirl!

    • Cassie replied: — October 1st, 2012 @ 7:07 am

      Hey there! I do think that would work and would probably create a whole different texture and taste. I’m also thinking that you could use the cornflake crunch from this recipe: http://scarlettabakes.com/milk-bar-mondays-cornflake-cookies/ and then just add in about 1 cup of that where you would have added the freeze-dried corn powder. I loved the cornflake crunch in these cookies! And if nothing else, the cornflake crunch is an amazing snack! 🙂

  3. #
    DessertForTwo — October 1, 2012 @ 7:00 am

    I’m so intrigued! These look delicious!

  4. #
    Erin @ Texanerin Baking — October 1, 2012 @ 7:18 am

    Freeze-dried corn powder? I keep giggling. I mean, who thinks of this stuff? It sounds amazing. It’s just that I never thought I’d see freeze-dried corn powder in a cookie recipe. 🙂

    And you’re not boring us! Sorry about your weekend. I’m happy that you had a nice date night, though. 🙂

  5. #
    Katrina @ Warm Vanilla Sugar — October 1, 2012 @ 7:30 am

    I’ve been wanting to try these for a while! They sound so tasty!!

  6. #
    Tara @ Chip Chip Hooray — October 1, 2012 @ 7:57 am

    Aww I’m sorry you had a stressful week/weekend! I hope that these cookies made it at least a little better. 🙂 It sounds like everyone in your life loved them!

  7. #
    Mackenzie {SusieFreakingHomemaker} — October 1, 2012 @ 8:00 am

    I saw these on twitter and had to come check them out! Corn cookies huh?? Sounds divine!

  8. #
    Therese — October 1, 2012 @ 8:01 am

    I’m intrigued as well. These sound awesome, as does a big bowl of chili!

  9. #
    Ali | Gimme Some Oven — October 1, 2012 @ 8:28 am

    These look amazing, Cassie!!! And hopefully this week will be better on the car front. If you ever need a ride, btw, just give me a hollar! 😉

  10. #
    Hayley @ The Domestic Rebel — October 1, 2012 @ 8:31 am

    What the what? Freeze dried corn powder? Whatever I need to get to get my paws on these, I’m down.

  11. #
    sally @ sallys baking addiction — October 1, 2012 @ 9:00 am

    crushing up in a bowl of chili… yowzers. Love that idea! Tell your bible study group friend they are a genius. 🙂 Tosi’s recipes sometimes turn me off, just by reading the amount of work and intricate detail to them, but these look completely approachable – for me and for a novice baker. Sorry oyu had a stressful weekend! Hopefully the pumpkin beer and truffle fries kept you smiling. 🙂

  12. #
    Paula - bell'alimento — October 1, 2012 @ 9:50 am

    I need these crazy corn cookies right NOW!

  13. #
    Jenny @ BAKE — October 1, 2012 @ 10:30 am

    these look sooo tasty!

  14. #
    Averie @ Averie Cooks — October 1, 2012 @ 11:17 am

    They look incredible and make me want to make them. I never had outstanding luck with the Tosi cookie recipes – too thin/too crispy for me no matter what I did, but your last sentence about them being easier and looking at the great pics…Cassie, you may have changed my mind to give her cookies one last ditch effort!

  15. #
    carrian — October 1, 2012 @ 12:17 pm

    boooo to car trouble! I’m sorry. I totally must try these with chili~ I love that idea!

  16. #
    Rachel {studio cuisine} — October 1, 2012 @ 12:38 pm

    These were the first recipe I made out of the Momofuku Milk Bar cookbook and I adored them! I’m pretty sure I’ll have to make them again ASAP considering I still have a giant container of freeze dried corn that hasn’t been touched!

  17. #
    Meagan @ Scarletta Bakes — October 1, 2012 @ 12:51 pm

    I know about those weekends – I hope your week is way, way better!! These cookies are on my must-bake list as well – yours are so good looking!!!

  18. #
    Tracey — October 1, 2012 @ 12:51 pm

    Awww man not you too! My car is in the shop as well so I totally feel your pain. Hope things are looking up soon 🙂

    Love the sound of these cookies. And with chili – oh yes!

  19. #
    claire @ the realistic nutritionist — October 1, 2012 @ 1:50 pm

    This is probably the coolest recipe ever. Corn cookies? I’m in love!

  20. #
    Anita at Hungry Couple — October 1, 2012 @ 1:52 pm

    What an interesting recipe. I’ve never had anything like this but I do love salt and sweet together and I suspect I would absolutely love these!

  21. #
    Laura (Tutti Dolci) — October 1, 2012 @ 2:08 pm

    You had me at sweet and salty! Perfect cookies!

  22. #
    Erin @ Dinners, Dishes and Desserts — October 1, 2012 @ 2:49 pm

    Sorry you had a bad weekend!! I hate car trouble, hopefully things start to turn around soon!
    These cookies look amazing, glad you are back with a Milkbar post!

  23. #
    Laura Dembowski — October 1, 2012 @ 2:53 pm

    I love Momofuku Corn Cookies. I ordered them twice straight from teh source and can’t wait to make them myself. momofuku also sells the corn powder which I’ve ordered. Though I haven’t actually made the cookies, i find myself using it all the time.

  24. #
    Jackie @ Domestic Fits — October 1, 2012 @ 4:22 pm

    Just the other day someone asked me what baked goods book to give as a gift and JUST because of you, I recommended this one. Now I just have to get it for myself!

  25. #
    Lauren @ Climbing Grier Mountain — October 1, 2012 @ 4:39 pm

    Um, you sold me on putting these cookies in my chili! You are so smart! Great idea, Cassie!

  26. #
    amanda @ fake ginger — October 1, 2012 @ 5:16 pm

    So sorry to hear about your rough weekend. 🙁 These look delicious though! I wish I had some now!

  27. #
    Hana — October 1, 2012 @ 7:13 pm

    In the directions it says combine the butter and sugar and CREAM together…but i don’t see any cream in the list of ingredients. Can somebody clear this up for me?

    • Cassie replied: — October 1st, 2012 @ 7:20 pm

      Hi Hana! Sorry for the confusion! There is no cream in the recipe. Creaming is a method of mixing that happens when you combine the butter and sugar with the mixer. I hope that clears it up, I will go in and try to re-word so that it makes more sense. Let me know if you have any more questions!

  28. #
    Julie @ Table for Two — October 1, 2012 @ 8:44 pm

    CORN cookies?! I LOVE THIS! Considering I just went on a corn quest with iowa corn farmers – this is like the perfect treat to make!!

  29. #
    Kim Bee — October 1, 2012 @ 9:18 pm

    Cassie I love these cookies so much. They just look like a ray of sunshine. Which you need when you have car trouble. Glad you guys are back posting from the book. I am dying to buy that one.

  30. #
    Anna — October 1, 2012 @ 9:47 pm

    I definitely cope with cookies, sadly not always with the run first 🙂 I love the idea of cookies with my chili!

  31. #
    Sheila — October 1, 2012 @ 9:59 pm

    Something about these reminded me of my moms potato chip cookies which I have been meaning to post…these look delish by the way and hey thanks for the reminder!

  32. #
    Chung-Ah | Damn Delicious — October 1, 2012 @ 11:07 pm

    Coping with cookies is the best way, especially when these amazing cookies with “freeze dried corn powder” are involved!

  33. #
    Heidi @ Bits of Sunshine — October 2, 2012 @ 1:22 am

    You totally had me at dense and chewy. These really sound interesting! I am so sorry about all your car trouble! 🙁 Hope things are looking up now! xx

  34. #
    Kathryn — October 2, 2012 @ 3:35 am

    I finally have this book now and I’m itching to start baking out of it; this post has just made me even more excited about it!

  35. #
    Angie@Angie's Recipes — October 2, 2012 @ 5:43 am

    These corn cookies look to die for! Free-dried corn powder is something completely new to me.

  36. #
    Laurie {Simply Scratch} — October 2, 2012 @ 7:13 am

    I totally believe in cookie therapy! These look fab Cassie!

  37. #
    Meghan — October 2, 2012 @ 8:22 am

    Coping with running and cookies sounds very familiar 🙂 These look fab, and I think in some sort of crumb crust on chili would be so fun!

  38. #
    Jennifer @ Mother Thyme — October 2, 2012 @ 8:30 am

    Love what you said Cassie, it is all about balance! Now if I could only stick to that ;). I actually read this on my reader yesterday with Ty on my lap and he saw these cookies and went Yum! My thought exactly, Yum!

  39. #
    Sues — October 2, 2012 @ 9:01 am

    What an awesome idea! I’m a big fan of Momofuku recipes, but have never heard of these. I love that the recipe is simple, too 🙂

  40. #
    Ashley@BakerbyNature — October 2, 2012 @ 12:56 pm

    Truffle fries and pumpkin beer…!? That sounds amazing. And these cookies look amazing, Cassie!

  41. #
    Liz — October 2, 2012 @ 1:08 pm

    Gosh, I’ve never thought of adding corn to cookies….but seeing these beauties, it’s a must try 🙂 Hope you’re having a stress free week, Cassie!

  42. #
    JulieD — October 2, 2012 @ 1:33 pm

    I’m in love!!! I love corn desserts…this is so pretty, Cassie!

  43. #
    Nicole @ Lapetitebaker — October 2, 2012 @ 7:52 pm

    Corn cookies sound delightful and I’m all over freezer dried corn powder. It sounds like it would have so many different applications on what to use it on.

  44. #
    Tara @ Unsophisticook — October 2, 2012 @ 10:03 pm

    I wasn’t sure what to expect when I saw “corn cookies”, but these look delicious!

  45. #
    Anna @ Crunchy Creamy Sweet — October 2, 2012 @ 10:49 pm

    Coping with cookies is always the way to go. Love the texture of these. Gorgeous photos as always, Cassie!

  46. #
    Beth — October 2, 2012 @ 11:43 pm

    Those look like brilliant cookies, and they’re definitely less intimidating than the other Momofuku recipes. This may be a dumb question, but do you think you could substitute masa harina (the corn flour you use to make corn tortillas) for the corn flour? I just have a really big bag of it, and I’ve been looking for other ways to use it. Thanks!

    • Cassie replied: — October 3rd, 2012 @ 8:14 am

      Hi Beth! I think that would work. I think they are made from the same thing, the masa harina might just be a different texture. But I don’t think it would make a huge difference since it calls for such a small amount. Let me know how it works if you try it!

  47. #
    Sommer@ASP — October 3, 2012 @ 7:29 am

    Well, that looks marvelous. I’m so curious about the texture using cornflour. Gotta make!

  48. #
    Robyn Stone | Add a Pinch — October 3, 2012 @ 7:53 am

    Wow! I can’t get these cookies off my mind!

  49. #
    Jess @ Flying on Jess Fuel — October 3, 2012 @ 11:02 am

    Ooooh! These sound so interesting and different! Yum!

  50. #
    luv what you do — October 3, 2012 @ 9:44 pm

    I never knew you could make cookies from corn…awesome!!!

  51. #
    Audra@The-Baker-Chick — October 4, 2012 @ 9:17 am

    Yours look perfect!!! I adored these cookies too and have pretty much been dreaming about them ever since we made them. I really need to try bread flour next time. Your cookies always look so perfectly crackled!

    • Cassie replied: — October 4th, 2012 @ 11:20 am

      Thanks lady! I think the bread flour makes all the difference. I have had great luck with all of the cookies (except the cornflake cookies with which we all had trouble), I even use all of the butter called for. I’m pretty sure the higher content of protein in the bread flour is huge when it comes to her cookies!

  52. #
    Erika — October 4, 2012 @ 9:39 am

    YAY so glad Momofuku posts are back!! And I LOVE CORN. Your photos are so beautiful–I love the perfectly photogenic cookies and the striped straws in the last photo, especially.

    Plus cookies in chili sounds so. good.

  53. #
    Tracey Evans @cookingwithloveblog — October 4, 2012 @ 3:34 pm

    Oh what a great recipe! I love anything with corn in it. 🙂

  54. #
    Deborah — October 5, 2012 @ 9:18 am

    I’m all about coping with cookies!! These sound great – love the unique twist!

  55. #
    Kiersten @ Oh My Veggies — October 5, 2012 @ 4:52 pm

    When I was in Japan, I got corn flavored caramels and Kit Kat bars. And you’d think it’s not a flavor that works well in sweets and desserts just because we’re so used to corn in savory dishes, but it really does work. These cookies sound really yummy!

  56. #
    Brenda @ a farmgirl's dabbles — October 7, 2012 @ 9:02 pm

    These are so intriguing to me. Can you send a few over?! 🙂

  57. #
    Jocelyn — October 17, 2012 @ 7:25 am

    I am such a fan of Momofuku Milk Bar. These cookies are so incredible. I have an interview with Christina Tosi coming up on my blog. She is so awesome. I included your cookies in my National Cookie Month round up here: http://www.grandbaby-cakes.com/2012/10/cookies-everywhere.html

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