Milk Bar’s Corn Cookies!
This corn cookie is inspired by Christina Tosi which you can get from her cook book, Milk Bar. I didn’t have any freeze dried corn powder so I substituted it with more flour and corn flour. Unsure if that would do the trick for you but it did for me and my friends.
This cookie offers a nicely salted, buttery, and sweet corn flavor. You’ll have all the wonderful flavors of a cornbread in a cookie form.
I love corn’s versatility. it can be sweet, savory, baked fried, air-cooked, and it is an ingredient familiar to the majority for the world. The best part about butter is enjoying it with butter!
Equipment
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Cookie Scoop – $18 (Amazon)
Baking Sheets – $12.99 (Target)
Stand Mixer – $449.99 (Target)
Spatula – $10.99 (Target)
Kitchen Scale – $49.99 (Food52)
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Corn Cookie
This is an adaptation to Christina Tosi's Milk Bar Corn cookie. Its sweet, salty, and has a chew to it.
- cookie scoop
- baking sheets
- stand mixer
- Spatula
- kitchen scale
- 225 grams butter (room temperauture)
- 300 grams sugar
- 1 egg (large)
- 250 grams AP flour
- 3 grams baking powder
- 1.5 grams baking soda
- 5 grams kosher salt
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Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes
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Scrape down the sides
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Reduce the mixer speed to low and add the flour, corn flour, baking powder, baking soda, and salt.
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Mix just until the dough comes together, less than a minute
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Scrape down the sides
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Scoop the cookie dough on to a parchment-lined sheet pan.
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Pat the tops of the cookie dough domes flat.
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Wrap the sheet pan tightly in plastic wrap, and refrigerate for at least 1 hour
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Heat oven to 350 Fahrenheit
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Bake for about 15 minutes
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Bring out from oven, cool on rack, and serve!
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