This cookie follows the standard method for making Milk Bar cookies. You cream together butter and sugar for 2-3 minutes (this recipe does not call for any glucose), add an egg, and then beat the mixture for another 7-8 minutes. You incorporate flour, corn flour, freeze-dried corn powder (made by grinding freeze-dried corn in a blender), baking powder, baking soda, and salt, and then scoop out the cookies and refrigerate them for at least an hour before baking. I used a #16 scoop and got 14 cookies from one batch of dough (the specified yield is 13-15 cookies, so my yield was spot on).
Fortunately, when I checked Whole Foods a couple of days ago, they had corn flour back in stock, and I made another batch. They looked identical but were loads better. The second batch of cookies tasted like salted, buttered sweet corn. They have a nice chewy texture that was completely smooth; since there is no corn meal in the cookies, there is no grittiness. The flavor is really unique from anything else I've ever tasted before -- not really comparable to corn bread or corn muffins, but really more like actual corn. The cookies emit a lovely sweet fragrance that is hard to resist. Having been born and raised in the Cornhusker state, I am probably a bigger fan of corn than most -- but these cookies (when properly made with the correct ingredients!) are delicious.
You can now buy box mixes for several varieties of Momofuku Milk Bar cookies -- including corn cookies -- either from the Momofuku online store or from Williams-Sonona. All of the mixes cost $16 and the corn cookie mix makes 12 cookies. Do yourself a favor and just go out and buy the Momofuku Milk Bar cookbook. If you make yourself a couple of batches of cookies -- instead of either buying the mix or buying them by mail or in person from Milk Bar, it will pay for itself!
Recipe: "Corn Cookies," from Momofuku Milk Bar by Christina Tosi.
- "A Little Brittle Goes a Long Way: Peanut Butter Cookies," February 16, 2012.
- "Magic Doesn't Just Bake Itself In an Oven: Chocolate-Chocolate Cookies," February 3, 2012.