I meant to make these last summer.
However in that lesson of detail that I seem to learn over and over again, I learned that dried corn and dehydrated/freeze-dried corn are definitely NOT the same thing.
And then I got distracted by something shiny and what are decidedly summer cookies (in my head at least) didn’t seem appropriate when I remembered again in winter. Luckily, I’d bookmarked this wonderful creation of Christina Tosi’s and, when reorganizing cookbooks, found it again. In the introduction to the recipe in her book, Milk Momofuko Milk Bar, Ms Tosi explains that she hoarded this recipe for years.
And I totally understand why. Go ahead and leave your political viewpoints about corn at the door on this one and just give in to the simple deliciousness.
Because I can’t ever seem to leave well-enough alone and my
stalking research on Ms Tosi suggests she’d support some tweaks, I adapted these cheery cookies ever so slightly by adding lemon zest and dried blueberries. I also scaled them down quite a bit.
They’re soft, chewy and slight crispy and remind me of sunny summer afternoons after a day spent at the beach or pool. I think they’d be even more delicious with a scoop of blueberry ice cream or Milkbar’s own sweet corn cereal milk ice cream sandwiched in between a couple.
adapted from Christina Tosi, Milk Momofuko Milk Bar
Makes about 2 dozen smaller or 1 dozen large cookies
Note–I use the weight not volume measurements for this recipe.
- 16 TBS, 2 sticks, 225g room temp butter
- 1 1/2 C, 300 g granulated sugar
- 1 egg
- 1 1/3 C, 225 g flour
- 1/4 C, 45 g corn flour
- 2/3 C, 65 g freeze-dried corn powder (I found freeze dried corn on Amazon but later saw it at Bristol Farms and used a coffee grinder to make the powder)
- 3/4 tsp, 3 g baking powder
- 1/4 tsp, 1.5 g baking soda
- 1 1/2 tsp, 6 g kosher salt
- zest from large lemon (or 2 small)
- 1/2-1 C dried blueberries (depending on taste)
- In a medium bowl, whisk together flour, corn flour, corn powder, baking powder, soda and salt. Set aside.
- Cream together butter and sugar using the paddle attachment of a standing mixer or an electric mixer on high for 3 minutes.
- Scrape-down the sides of the bowl, add the egg and beat for 7-8 minutes.
- Reduced the mixer speed to low and add the zest. Then add the flour mixture, combining until the dough just comes together (no more than a minute). Fold in the dried blueberries by hand.
- For smaller cookies, use about a one ounce scoop (the original recipe calls for a 2 3/4 ounce scoop) and scoop dough out, placing on to a cookies sheet lined with parchment. Leave a couple inches between each dough mound.
- Either pat, or use the bottom of a glass dipped in sugar to flatten-out the dough. Wrap tightly and cool in fridge for a minimum of an hour, but up to a week.
- Preheat the oven to 350 degrees.
- Arrange chilled dough on parchment-lined baking sheets (they’ll need more room between them then when you put them in the fridge). Leave 2 inches in between each.
- Bake for 18 minutes. Cookies will puff, crackles and spread. Done cookies will be faintly browned on the edges but bright yellow in the middle.
- Cool completely on sheets before transferring to a plate, storage container or your mouth.