I love the Momofuku Milk Bar in NYC. It's a must visit when I go to New York and my absolute favorite thing from there is the Corn Cookie. Because, corn, duh! My friend brought a gift back for me from her recent visit - some corn powder from their shop - a necessary ingredient to making the corn cookie. Apparently, the chefs at Milk Bar make freeze-dried corn powder by grinding freeze-dried corn. You can find freeze-dried corn at Whole Foods. David Chang loves to use freeze dried ingredients because it carries lots of flavor. Just smelling the corn powder was heavenly. I love corn! They also sell the corn cookie mix and other mixes online and in their stores so you can make Milk Bar goodies at home.
I love the corn cookie because of how unique the flavor is. It's a sweet and soft cookie that dreams are made of. I was ready to make my cookies, so I searched online and found this post on how to make Corn Cookies from the Milk Bar Book. Continue reading below for the recipe.
|Corn Cookie Dough|
|Finished Corn Cookie|
Milk Bar Corn Cookies
Makes about 15 cookies
2 sticks of butter (16 TBS), at room temperature
1 1/2 cups of sugar
1 1/3 cups of flour
1/4 cup Corn Flour
2/3 freeze-dried corn powder
3/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp kosher salt
1. Using a mixer combine the butter and sugar in the bowl and cream together on medium-high for 2 to 3 minutes.
2. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
3. Add the remaining ingredients and mix on a low speed. Mix just until the dough comes together, no longer than 1 minute.
4. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Press the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour before baking.
IMPORTANT! Do not bake your cookies from room temperature-- they will not bake properly.
5. Heat the oven to 350°F.
6. Arrange the chilled dough a minimum of 4 inches apart on parchment lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. Depending on your oven, I recommend checking on them at 15 minutes. My first batch browned before 18 minutes.
7. 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.