Momofuku Corn Cookies

Another weird ingredient and a bit of a pain to order online or go to a weird store but well worth it. They are beautiful! I think they are delicious but Shari said they tasted like canned creamed corn. Not a very positive comment.

Recipe By:

Momofuku

 Ingredients:

1 cup butter, at room temperature

1 ½ cups sugar

1 large egg

1 1/3 cups flour, 5.85 ounces

¼ cup corn flour, 1.5 ounces

2/3 cup freeze-dried corn powder, 2.25 ounces

¾ teaspoon baking powder

¼ teaspoon baking soda

1 ½ teaspoons kosher salt

 Directions:

1. Combine 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 sides of bowl, add egg, and beat for 7 to 8 minutes.

2. Reduce mixer speed to low. Add 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. Briefly stir again.

3. Using a 2 ¾ 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 oven to 350°F.

5. Arrange chilled dough balls a minimum of 4 inches apart on parchment-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.

 Notes:

Make freeze-dried corn powder by grinding freeze-dried corn in a blender. You can find freeze-dried corn at Whole Foods. I bought mine at honeyvillegrain.com. Store the leftover powder in an airtight container so it won’t absorb moisture.

Huge cookies like they recommend are not practical for me. I use a 2-tablespoon scoop. I cooked them for 14 minutes and they had just a touch of brown around the edges.