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Nov 15, 2011

Corn Cookies

Today's packaging post is actually about the cookies, not the treat bags tied with paper ribbon which look simply lovely. I have never been this excited about cookies before!

corn cookies

The story of these corn cookies goes back to last year when my coworker brought in a variety of Momofuku Milk Bar's cookies. My coworker is friends with a gal who works in the Milk Bar and she sent him a package of their wonderful cookies to try! Kindly, my coworker shared and I had a taste of all the wonderful cookies. They were all good, but the corn cookie really stood out to me; it was my favorite.

Flash forward to September of this year. While browsing Amazon I noticed the Momofuku Milk Bar Cookbook and added it to my wish list (gift idea!). A few weeks later my coworker says, "Guess what I got," then shows me the cookbook. I FREAKED OUT, started looking for the corn cookie recipe, and immediately photocopied it so I could make them at home. The recipe is quite basic with the only strange ingredient being freeze dried corn, I purchased a large container at Walmart in the 'end of the world' section.

corn cookies

After waiting nearly a month (so my mom could have some of the first batch) I finally made these cookies over the weekend. They are good, really sweet and a little hard to resist. I am planning on making at least a few more batches of these cookies, they may be some of the holiday cookies I bake! Here is the recipe; it is on the cookbook's Amazon page so I am not afraid of infringing on any copyrights by posting it here too:

Momofuku Milk Bar Corn Cookies
Yield 13 to 15 cookies

    16 tablespoons or 2 sticks (225 g) butter, at room temperature
    1-1/2 cups (300 g) sugar
    1 egg
    1-1⁄3 cups (225 g) flour
    1/4 cup (45 g) corn flour
    2/3 cup (65 g) freeze-dried corn powder
    3/4 teaspoon (3 g) baking powder
    1/4 teaspoon (1.5 g) baking soda
    1-1/2 teaspoons (6 g) kosher salt

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. 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. 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.

4. Heat the oven to 350°F.

5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-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.

6. 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.

1 comment:

  1. Thank you for sharing the first batch - they are scrumptious.


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