Go Back Email Link
Print Recipe

Momofuku Corn Cookies

Chewy, buttery, crispy edges, a cookie that taste like corn on the cob
Prep Time15 minutes
Cook Time9 minutes
Course: cookies, Dessert, Snack
Cuisine: American
Keyword: christina tosi, corn cookies, momfuku

Ingredients

  • 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

Instructions

  • 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.
  • Reduce the mixer speed to low and add the flour, cornflour, 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.
  • 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.
  • Heat the oven to 350°F.
  • 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.
  • 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.