Two cookies have shown up in photos in previous posts that have never been given their just due, Christina Tosi’s Corn Cookies and Brown Butter Salted Rice Krispy Treats from Smitten Kitchen. After trying a couple of new cookie recipes that were not up to snuff I decided to make one of these tried and true recipes to help get my cookie mojo back. The hubster lobbied for the Corn Cookies so I pulled the corn flour and freeze-dried corn kernels out of the pantry, the combo that gives these cookies their one-two corn punch and got busy. I adore these cookies, with each delicious bite your taste buds are hit with buttery, sweet-salty corn on the cob and crispy, chewy cookie. Whaat? Accept it, how often do you get the best of both worlds all rolled into one.
Yep, I love these cookies. So good and yet people seem to gravitate towards other cookies, like chocolate chips cookies. These corn cookies are deceptively unassuming and often get passed up for cookies with bling (chips, candy bar pieces, the kitchen sink). Sometimes I don’t say anything so I can take the cookies home for myself. Most of the time I say “try it, you’ll like it!”, and invariably I end up going home with an empty platter.
The original recipe calls for bread flour but other sites have used all-purpose flour. My theory is all-purpose flour spreads a little more and flattens out. I think both types will work. Corn Flour (Bob’s Red Mill) as well as the freeze-dried corn (Just Tomatoes), can be found at Whole Foods and online at Amazon. The freeze-dried corn can be ground in a food processor or crushed with a rolling pin. I make my cookies smaller using a scant 1/4 cup scoop which shortens the baking time to 10-12 minutes.
- 16 tablespoons (2 sticks) unsalted butter (225gm)
- 1 1/2 cups granulated sugar (300 gm)
- 1 large egg
- 1 1/3 cups bread flour or all-purpose flour (225 gm)
- 1/4 cup corn flour (45gm)
- 2/3 cup freeze-dried corn (65 gm) finely ground
- 3/4 teaspoon baking powder (3gm)
- 1/4 teaspoon baking soda (1.5 gm)
- 1 1/2 teaspoons kosher salt (6gm) or half the amount of table salt
- 1. 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. 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.