I think that I may have hit a low point this weekend when I went to Momofuku Milk Bar for the explicit purpose of getting corn powder so that I could then bake Momofuku corn cookies myself.
Yes, you read that right.
It was one of those cases of doing something for the sake of challenge alone. Or, more accurately, one of those cases of making things more complicated than necessary for the story.
If you’ve ever wondered what kind of idiot goes to a bakery just so she can attempt to recreate their recipes (probably at a higher cost point, no less)… Well, now you know.
Still, I can’t say I’m sorry.
After all, I made Momofuku Milk Bar corn cookies myself and they were good. Really, really good.
I realize that on paper, corn cookies aren’t an easy sell. They sound like the kind of food that’s created for the sole purpose of getting children to get their daily serving of vegetables. Disingenuous at best and disgusting at worst.
In practice, nothing could be further then the truth.
Think of them as an amplified version the starch—there’s something that happens when all of the different essences of corn combine. It’s sweetness intensified; what I’d imagine corn must be like fresh from the fields. Assuming, of course, that you happen to have a stick of butter and cup of sugar with you while you eat the kernels. You get the idea, anyway. Which is to say, these corn cookies are unexpectedly flavorful and more delicious that I can adequately describe. It’s well worth the effort to make these at home.
And, if you want to go all out—and why wouldn’t you, really?—I’d suggest pairing a cookie with cinnamon ice cream and dousing the whole thing in bourbon.
Trust me on this one.
Recipe courtesy of Momofuku Milk Bar
16 TBS Butter (2 sticks) at room temperature
1 1/2 cups sugar
1 1/3 cups flour
1/4 corn flour
2/3 freeze dried corn powder
3/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp kosher salt
Cream the butter and sugar in a mixer with a paddle attachment on medium-high for 2-3 minutes. Scrape down the sides of the bowl, then add an egg and beat for 7-8 minutes on medium-high speed.
Reduce the mixer’s speed and add in the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix everything for approximately 1 minute.
Using a 1/3 cup measure of 2 3/4 oz ice cream scoop, portion out the dough on a baking sheet lined in parchment paper. Pat the tops of the dough flat. Cover in plastic wrap and refrigerate for at least 1 hour (and as long as one week). Do not bake your cookies from room temperature—the cookies won’t bake properly.
When you are almost ready to bake, heat the over on 350 degrees Fahrenheit.
Arrange the chilled cookie dough a minimum of 4 inches apart and bake for 15-18 minutes. The baked cookies should be bright yellow in the center, but browned on the edges. Allow the cookies to cool completely.
Room temperature cookies will last up to 5 days. They’ll last in the freezer for up to a month.
Men>Makes 13-15 cookies