I recently discovered the most interesting cookie recipe I've come across in a long time. While reading the second issue of Lucky Peach, I was intrigued by the corn cookies by Momofuku Milk Bar pastry chef Christina Tosi.
|Just Tomatoes brand freeze-dried corn|
Corn cookies may sound odd, but before you dismiss them, consider this: imagine the sweet taste of late summer corn-on-the-cob, think about the sweet richness of really decadent corn bread, now imagine that translated into the buttery goodness of a freshly baked cookie. Do I have your attention now?
|Freeze-dried corn ground to powder|
I was even skeptical while making them, but after the first bite, I knew all bets were off. This is one amazing cookie. I used kosher salt, which I don't normally do in cookies, but its larger (and thus less diffused) salt crystals delayed the salty taste a bit. So first you taste the sweet, then the salty, making each bite a multi-part taste sensation.
|10-minute creaming of butter, sugar and eggs|
I couldn't find the freeze-dried corn in any stores, so I ordered it from Amazon. Don't skip this ingredient: it's what gives the cookies their intense corn flavor. Corn flour alone will not cut it. Speaking of corn flour, I wasn't quite sure what that was, so I used finely milled corn meal, which worked fine and I think may in fact be the same thing.
|Ready for baking, trying out Silpat for the first time (worked great)|
This was the first baking recipe I made measuring some ingredients by weight rather than volume, having recently acquired a kitchen scale. Tosi's recipe includes both types of mesures, so I was monitoring if there were any differences. By weight, I used slightly less sugar than I would have by volume, but otherwise they were all pretty close.
|Fresh from the oven|
Adapted from Corn Cookie by Christina Tosi of Momofuku Milk Bar
65 g. freeze-dried corn (about 2/3 cup when ground, if you buy the Just Tomatoes brand, it will be about half an envelope, since an envelope contains 112 grams)
8 oz. unsalted butter, room temperature (I use the European style butter, Plugra, which is also what Momofuku Milk Bar uses)
300 g. sugar (slightly less than 1 1/2 cups)
1 large egg
225 g. flour (about 1 1/3 cups)
45 g. finely milled corn meal (or corn flour, about 1/4 cup)
3/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. kosher salt
1. In a food processor, grind the freeze-dried corn into a fine powder.
2. In a stand mixer, beat the butter and sugar together on medium-high for 3 minutes. Scrape the sides, add the egg and beat on medium-high for another 7 minutes.
3. Add flour, corn flour, freeze-dried corn powder, baking powder, baking soda and salt and beat on low speed until just combined, no more than 1 minute.
4. Portion the dough into rounds about the size of 3 tablespoons onto a parchment or Silpat-lined baking sheet. Chill in the refrigerator for at least an hour (up to 1 week).
5. Preheat oven to 350 F. Bake cookies for 18-20 minutes until browned on the edges but still bright yellow in the middle. Cool cookies on sheet pan and then transfer to airtight container to store.