Momofuku Milk Bar’s Corn Cookie Recipe

 

Sweet corn and butter with a kiss of salt: the imagery evokes fond childhood memories of Pasar Malam night markets and heartland malls basement food kiosks. Pastry genius, Christina Tosi of Momofuku Milk Bar fame, makes a corn cookie that somehow manages to encapsulate and multiply the flavours of buttery corn tenfold in a single bite.

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Using the simplest of ingredients, the recipe calls for the basics: butter and sugar, creamed and aerated to a fluffy consistency before adding the egg and dry ingredients. The star of the recipe is the freeze dried corn, pulverised to form a powder, likened to gold dust. The corn powder adds such an unmistakably strong corn flavour, you would almost expect to be biting into a sweet juicy cob. The cookie itself boasts a crisp exterior that melts into the mouth right in the middle. What utter joy that can be derived in less than an hour of effort (not counting the refrigeration time of the raw cookie dough).

Below is a short video I’ve put together of the process of preparation:

Ingredients:

225 g butter, at room temperature
300 g sugar
1 egg
225 g flour
45 g corn flour
65 g freeze-dried corn powder
3 g baking powder
1.5 g baking soda
6 g kosher salt (I used 8g)
Directions:

1. Cream the butter and sugar in a large mixing bowl for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.

2. Add all the dry ingredients to the mixture . Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

3. Using an 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.

4. Heat the oven to 180°C

5. Arrange the chilled dough a minimum of 4 inches apart on tje sheet pan. Bake for about 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.

6. Cool the cookies completely on the sheet pans before serving or to an airtight container for storage.

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