Last December my mother and I decided to have a day purely devoted to baking Christmas cookies. We made two family classics, and two that we wanted to try for the first time. One experimental cookie recipe that we tried was one from Momofuku Milk Bar Christina Tosi’s cook book Milk, and that cookie was their Corn Cookie. I’m excited to try these and Momofuku Milk Bar’s other delicious treats this weekend when we spend a day in New York City.
The recipe called for freeze dried corn that I would blend into a powder. You can find freeze dried corn at Whole Foods or most natural food stores. Two stores I went to didn’t have it, but they did have a snack bag of partially popped pop corn. I decided to give it a try for my own twist on the recipe.
The popcorn cookie was then born (or at least my version of it). This cookie turned out to be the perfect balance of sweet and salty. I hope you enjoy this recipe as much as we do, and remember always stay hungry.
- 1/4 cup Corn Flour or Meal
- 2/3 cup Popcorn Flour
- 1 1/2 teaspoon Salt, some extra for on top
- 1 1/2 cup Sugar
- 16 tablespoons Butter (2 sticks)
- 1 1/3 cup All-Purpose Flour
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1 Egg
- Combine the butter and sugar in the bowl of a stand mixer fitted with the
paddle attachment and cream together on medium-high for 2 to 3 minutes.
Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.2. Reduce the mixer speed to low and add the flour, corn flour, corn powder,
baking powder, baking soda, and salt. Mix just until the dough comes together,
no longer than 1 minute. Scrape down the sides of the bowl.3. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the
dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough
domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at
least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–
they will not bake properly.4. Heat the oven to 350°F.5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or
Silpat-lined sheet pans. Evenly sprinkle a little salt over the top of the cookies. Bake for 18 minutes. The cookies will puff, crackle,
and spread. After 18 minutes, they should be faintly browned on the edges yet
still bright yellow in the center; give them an extra minute if not.
6. Cool the cookies completely on the sheet pans before transferring to a
plate or to an airtight container for storage. At room temp, the cookies will
keep fresh for 5 days; in the freezer, they will keep for 1 month.