Milk Bar Corn Cookies 12.000

Dixie D. Vereen for The Washington Post

Holiday Cookies 2015 Nov 24, 2015

On the menu at Milk Bar since its 2008 opening in New York, these big cookies get a double dose of corn flavor from corn flour (finer than cornmeal) and corn powder.

Make Ahead: The portions of dough need to be refrigerated for at least 1 hour and up to 1 week. They can be frozen for up to 1 month: Freeze on a baking sheet until firm, then transfer to an airtight container; when ready to bake, arrange the dough portions on 2 baking sheets and leave for 15 minutes at room temperature before baking. The baked cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 1 month.

Where to Buy: Find Bob's Red Mill corn flour at Whole Foods Markets and natural foods stores. Corn powder is available from Milk Bar stores online at milkbarstore.com, or you can make your own by grinding freeze-dried corn (available under the Just Tomatoes brand at some natural foods stores and online at justtomatoes.com).


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

Ingredients
  • 16 tablespoons (225 grams, 2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups (300 grams) sugar
  • 1 large egg
  • 1 1/2 cups packed (225 grams) bread flour
  • 1/4 cup packed corn flour (45 grams; see headnote)
  • About 2 ounces (65 grams) freeze-dried corn, ground to a powder (2/3 cup packed; see headnote)
  • 3/4 teaspoon (3 grams) baking powder
  • 1/4 teaspoon (1 1/2 grams) baking soda
  • 1 1/2 teaspoons (6 grams) kosher salt

Directions

Line two large baking sheets with parchment paper.

Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and beat for 7 to 8 minutes or until very light and fluffy. (Do not rush this step, as it helps the cookie dough incorporate a large amount of butter.) Stop to scrape down the bowl.

On low speed, add the bread flour, corn flour, corn powder, baking powder, baking soda and salt; beat just until the dough comes together, no longer than 1 minute.

Use a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure) to portion out all the dough on one of the baking sheets. Pat the tops of the dough domes flat. Wrap the sheet tightly in plastic wrap and refrigerate for at least 1 hour (or up to 1 week).

Preheat the oven to 350 degrees.

Divide the chilled dough portions between the two baking sheets, spacing the portions at least 4 inches apart. Bake for 18 minutes or until the cookies are lightly browned on the edges yet still bright yellow in the center. (They will have puffed, cracked and spread.)

Cool the cookies completely on the baking sheets before serving or storing.

Rate it

Recipe Source

Adapted from "Momofuku Milk Bar," by Christina Tosi (Clarkson Potter, 2011).

Tested by Joe Yonan.

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