For a while now, I’ve had a hankering for cornmeal cookie with blueberries. I made a blueberry pie with a cornmeal crust a while back and once had cornmeal blueberry pancakes, so I thought it would be interesting to try it in cookie form. I started perusing the web for recipe ideas, when I came across a number of people who tried Momofuku Milk Bar’s Corn Cookies. I love Momofuku! While in New York last fall I had a chance to stop by one of the bakeries. The baked goods were great and I made a mental note to buy the cookbook, but forgot all about it until now (it’s added to my wish list). I decided to try this recipe without the blueberries.
The recipe called for freeze-dried corn powder, but I didn’t have any, and I didn’t want to order 8 ounces of it from the shop in case I didn’t like it. I decided to order freeze-dried corn from my favorite spice shop, grind up what I needed and keep the rest for snacking. By the way, freeze-dried corn is the best! It’s light, airy and very sweet. It almost tastes like sugar was added.
This recipe was a little tricky. I followed it to the letter, and even let the dough sit in the refrigerator overnight, but the cookies still spread like crazy and were still a little too soft in the center even after cooling. I’m pretty sure that was because of my own oven. They were starting to brown on the edges and I didn’t want them to get too crispy.
The taste test. For me they were a little too sweet and salty (which is weird ’cause I love salt!). But for every bite that I said they were too sweet, there was another bite where I couldn’t get enough of that sweet corn flavor. I decided not to take them to the office and was going to toss them, but decided to keep them to see how they would taste the next day. It was about the same. Too sweet and too salty, but so good at the same time. Trying not to eat them was like trying to break up with someone who is no good for you. You know you shouldn’t, but something keeps calling you back. Instead of tossing the recipe, I’m going to tweak it a bit, maybe cut back on the sugar, change the amount of flour, and try again. The freeze-dried corn however has become my new best friend. I’m going to start using it in every recipe that calls for cornmeal. It’s like nature’s little gift!
- 225 g butter, at room temperature (16 tablespoons/2 sticks)
- 300 g sugar (1 ½ cups)
- 1 egg
- 225 g flour (1 1/3 cups)
- 45 g corn flour (1/4 cup)
- 65 g freeze-dried corn powder (2/3 cup)
- 3 g baking powder (3/4 teaspoon)
- 1.5 g baking soda (1/4 teaspoon)
- 6 g kosher salt (1 ½ teaspoons)
- 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, 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.
- 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.