It’s “Corn Week” on the blog.
Actually it’s “Milk Bar Corn Week”.
Are you excited? Cause I’m excited.
I’m that serious.
And clearly so is that goddess of pastry Christina Tosi.
Corn cookies have been a Milk Bar staple from the beginning – but I’d not only never made them, I’d never even tasted one.
When I tell this to people who HAVE been eating these on the regular, they look at me with nothing less than shock (and, TBH, maybe even a little disdain).
But hear me out. When there are such things as:
Crack Pie, and
Birthday Cake, and
Chocolate Malt Cake, and
Compost Cookies, and
Cornflake Marshmallow Cookies on the menu?
Well, those Plain-Jane-looking corn cookies could never compete.
But when I had to buy some ingredients to make this week’s popsicles (which are also a Milk Bar recipe, and ALSO a corn recipe) I decided it was time. I mean, I had the ingredients so it would be silly not to put them to use.
These cookies. THESE COOKIES! They are not only out of this world delicious – and literally exploding with corn flavor – they once again perfectly illustrate Ms. Tosi’s particular brand of genius.
Yes, her recipes have more than the usual steps and components. And yes they often involve ingredients not typically found in your average kitchen. But the steps are never difficult, and the ingredients are where the magic happens. Because she knows that anyone can whip up butter, sugar, flour and chips and produce a decent chocolate chip cookie. But she figures out how to make a singular flavor – be it malt, birthday cake, or in this case, corn – blow your mind.
So buy the corn flour. Buy the freeze-dried corn. And for heaven’s sake, make these cookies!
from the Milk Bar Cookbook
2 sticks (16 tablespoons or 1/2 pound) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 1/3 cups all-purpose flour
1/4 cup corn flour (see Note**)
2/3 cup freeze-dried corn powder (see Note**)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
Line a baking sheet with parchment paper; set aside.
Beat the butter and sugar on medium-high for 2 – 3 minutes. Scrape down the sides, add the egg and beat again for 7 – 8 minutes.
Add the flour, corn flour, corn powder, baking powder, baking soda and salt. Beat on low just till dough comes together, about a minute. Scrape down the sides.
Use a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure) to portion out the dough onto your prepared baking sheet (the scoops can be close together). Pat down the tops, cover with plastic wrap and refrigerate for at least an hour or up to one week (do NOT skip this step and bake the cookies straightaway).
Pre-heat the oven to 350 degrees; line a second baking sheet with parchment paper. Transfer about half the dough scoops onto your second sheet so that the cookies are 3″ – 4″ apart. Bake for 18 minutes or till just browned at the edges and still bright yellow in the centers. Cool completely on the pans.
I found this corn flour at my local grocery store. If you prefer, you can substitute with an additional 1/4 cup flour and an additional 4 teaspoons freeze-dried corn powder.
This delicious recipe brought to you by Sheri Silver
More cookie love on Pinterest!