Momofuku can do no wrong. These cookies are delicious as is to be expected from anything that comes out of their cookbook. The flavor is a bit hard to describe. Kind of like sweet and salty buttered corn on the cob or popcorn with added sugar to turn it into dessert. I know that may sound a little weird, but it really is a flavor explosion in your mouth. I guess they are sort of like a sweet cornbread, but absolutely a million times better. Dustin said he was a little unsure about the flavor after the first few bites, but was definitely hooked by the end and having to use quite a bit of self control not to go back for another. The texture is great— a slightly crispy exterior with a buttery soft interior.
These weren’t actually high on my list to make from the Momofuku Milk Bar cookbook, but since I already purchased corn flour for the berry corn muffins, I decided to give them a go. They did not disappoint.
This dough works best if you let if sit overnight in the fridge. I made this dough, let it sit, then on the day I intended baking them, I came down with the worst sore throat and a stuffy head. I made a huge batch of these cookies— 2 dozen, using 2 sticks of butter— and I couldn’t even share all of their deliciousness with anybody besides Dustin. I didn’t want to risk sending any of my sick germs to work with Dustin, but I figured if Dustin was going to get sick he was already in trouble living in the same apartment as me. And actually, Dustin had a sore throat before I did, so even though he didn’t get as sick as me, I claim that he passed on the illness to me.
I’m sad I couldn’t send these cookies out into the world to share, but we definitely enjoyed them all by ourselves for a few days.
yields 2 dozen smaller or 12-15 larger cookies
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1 1/3 cup all-purpose flour
- 2/3 cup freeze dried corn powder
- 1/4 cup corn flour (not cornmeal)
- 1 1/2 teaspoons salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add in the egg and beat for approximately 7 minutes until the mixture looks very airy.
- While the mixer is churning away, mix the flour, corn powder, corn flour, salt, baking soda, and powder together in a medium-sized bowl.
- Slowly add the dry mixture to the wet mixture until barely combined.
- At the point, the cookbook says to portion the dough into pieces, place on a cookie sheet, and then chill in the fridge (they need to chill in order to not spread too much). I just chilled the dough and portioned the dough balls out with a medium sized cookie scoop after they were chilled because I didn’t have room in my fridge for two cookie sheets. The dough was a little tough to work with, but they came out just fine. Either way place dough balls on silicone or parchment paper lined baking sheets and flatten slightly.
- Preheat the oven to 350º.
- Bake for 12-13 minutes for smaller cookies or 15-18 minutes for larger cookies.
- Cool on the pan for 5 minutes before transferring to a cooling rack. Will keep for up to 5 days in airtight container at room temperature.