From my taste test, I concluded that Tosi makes great cookies, if not a little too sweet and greasy. The standout cookie from the bunch, though, was the corn cookie. Oh man, is Milk Bar's corn cookie good! It tastes somewhere between a sugar cookie and the sweetest summer corn you've ever had. The secret to getting that sweet corn flavor is corn powder. What's corn powder, you ask? Nothing more than freeze dried corn, that's been pulverized into a powder in a blender or food processor. If you can't find freeze dried corn in the snack section of Whole Foods or some other similar grocery store, you can always order it on Amazon. Tosi unleashed her recipe for corn cookies last year in a issue of David Chang's quarterly magazine Lucky Peach, as well as in Tosi's new cookbook Momofuku Milk Bar. The recipe for corn cookies is even posted on the Amazon page for Tosi's cookbook, so the cat is long out of the bag. I've had this recipe bookmarked for quite a while, but had to 1) procure freeze dried corn, and 2) get over the holiday hump of mega indulgence. The original recipe calls for two sticks of butter, which, really, isn't out of the norm for a batch of cookies, but in recalling how I felt her cookies were way too greasy, I cut out just two tiny tablespoons of butter from the recipe to great results. The cookies are still very buttery, but not sickly so. Next time I bake them, I might try to get the recipe down to one and a half sticks of butter.
I also measured the cookie dough out into uniform sizes, which is something I never do. And, would you believe it, the cookies all came out consistently sized and looking professional! Might have to be more exacting in my baking in the future.
adapted from Momofuku Milk Bar
makes about 13 to 15 cookies
14 tablespoons butter, at room temperature (original recipe uses 16 tablespoons)
1 1/2 cups sugar
1 1/3 cups flour
1/4 cup corn flour (I used fine corn meal)
2/3 cup freeze-dried corn powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
- Cream butter and sugar together in a large bowl. Add the egg and beat for 7-8 minutes.
- In another bowl, add all of the remaining ingredients and stir until just mixed. (I used my hands to mix the rather thick dough together.)
- Measure out uniform scoops of cookie dough (I measured 1/4 cup scoops, but original recipe calls for 1/3 cup scoops), pressing the tops of the dough balls down slightly, and place them on a parchment lined baking sheet. Wrap baking sheet with cookie dough tightly with plastic wrap, and refrigerate for at least one hour, and up to a week before baking. It's very important to start with chilled dough when baking these cookies!
- Place chilled dough about 4 inches apart on a Silpat or parchment lined baking sheet. Bake for 18 minutes in a preheated 350-degree oven, or until the edges are slightly browned.
- Cool cookies on a cooling rack. Store in an airtight container for up to 5 days, or in the freezer for up to 1 month.