The corn cookie is Milk Bar’s sleeper cookie. It’s not necessarily the first cookie people choose when they come to Milk Bar, but everybody who gets a corn cookie always comes back for another. The secret to the corn cookie is ground, freeze-dried corn—something I learned about when I worked at wd~50. I love the stuff because it’s so intensely corny. The cookie itself is very sweet and buttery—the way that good corn on the cob is—but it also has a fair amount of salt, which I think brings the flavor of corn forward in a way that makes you think you’re tasting it for the very first time.
This recipe is excerpted from the Momofuku Milk Bar cookbook.
- 225 g (2 sticks) room-temperature butter
- 300 g (1 1/2 C) sugar
- 1 egg
- 225 g (1 1/3 C) all-purpose flour
- 65 g (1/4 C) Freeze-Dried Corn Powder
- 45g (3/4 t) Corn Flour
- 3 g (3/4 t) baking powder
- 1.5 g (1/4 t) baking soda
- 6 g (1 1/2 t) kosher salt
Combine the butter and sugar in a mixer fitted with the paddle attachment and cream them on medium-high speed for 2 to 3 minutes. They should now be fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
With the mixer at a lower speed, add the egg. Increase the mixer speed to medium-high and start a timer for 8 minutes. We’re forcing a whole bunch of sugar and fat together. During this time the sugar granules will fully dissolve, the mixture will become a pale white color, and the creamed mixture will nearly double in volume. This and the step above are what we call the 10-minute creaming process—the secret to any great Milk Bar cookie.
Scoop N Chill
After 10 minutes, take the speed down to low and add the dry ingredients. Mix just until the dough comes together, and for no longer than 60 seconds. (Don’t overmix. We’re making a cookie, not a lump of coal.) Give it a burst of speed if you think the ingredients need a little help coming together. Scrape down the sides of the bowl with a spatula.
Using a 2 3/4 oz ice cream scoop, portion out cookie dough onto a parchment- or Silpat-lined sheet pan, about 3 inches apart. Wrap the sheet pan tightly with plastic wrap and refrigerate for a minimum of 1 hour, and for no more than 1 week. DO NOT BAKE your cookies from room temperature. When you make a cookie with this much butter in it, you want it to be super-cold before you put it in the oven, or the butter will melt out too quickly.
Heat your oven to 350°F. Bake each batch for 18 minutes. The cookies will spread, puff up, and crackle while in the oven. After 18 minutes, the cookies should be very faintly browned on the edges, but still bright yellow in the center. Give them an extra minute if that’s not the case.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container for storage. At room temperature, corn cookies will keep fresh for 5 days. In the freezer, they’ll stay fresh for a month.
Freeze Dried Corn Powder and Corn Flour
You can buy freeze-dried corn online or at Whole Foods. Buy the regular stuff—organic freeze-dried corn is not as flavorful, for some reason—then grind it down to a powder in a food processor, blender, or spice grinder. If you can’t find corn flour, substitute 40 g (1/4 C) regular AP flour and 8 g (4 t) freeze-dried corn powder.