Do you like cookies? How about corn? Just hear me out…
When I read Christina Tosi's Milk Bar cookbook, the first recipe I bookmarked was this corn cookie. I don't eat a lot of corn, despite coming from Children of the Corn country.
The idea of a salty-sweet cookie that was both buttery and corn-tastic sounded interesting, and it sounded like something my mother would love. I have many memories shucking ears of corn on the front porch as a kid, and she introduced me to cornbread — one of my favorite things now.
Tosi herself says in her book that this was a recipe that she didn't let out of her house for many years, only sharing with a strawberry farmer who was sworn to secrecy and kept it in a lockbox under his sink.
Like usual, I doubled the recipe and it's the only way to go. Whatever you don't bake-off, you can keep in your fridge for five days and in your freezer for up to a month. But honestly, I don't think these will last that long.
Creaming the Butter
Okay, so I will fully admit that I am learning alongside anyone else that decides to bake with me, and I am new to this. Most of my knowledge and experience comes from just being a lover of cooking shows and cookbooks my entire life. But my inexperience has taught me one thing that I can pass onto you: If you want to cream your butter correctly, it *needs* to be at room temperature.
Recently while making cookies, I started too soon and spent an exuberant amount of time in the creaming process. In the end, it's not the end of the world, but it will require patience if you start with your butter too cold.
Remember, you will be done when the mixture resembles wet sand. It should take about 2-3 minutes to get your butter and sugar incorporated to the point where you add the egg.
Tosi says to add them one at a time as you mix, but as I am typing this, I realize I added them all at once, so I'll say it's fine as long as you are patient and thoroughly cream it together. Once you add the eggs, it should take about 6-7 minutes to get it from white to slightly yellow with the eggs fully incorporated.
Adding the fun stuff
Last week, the fun stuff was potato chips, pretzels, and butterscotch morsels so, by comparison, this week's is a little more tame but no less delicious.
The secret to this cookie is the freeze-dried corn powder and cornflour — both offer their own unique aspect of corniness, like having a parent that is also a gym teacher.
The only thing I would change about this recipe is I'd dial back the salt a little bit. The recipe provided does not reflect that, so if you are wary of salty flavors, you might want to adjust it juuuuuust a touch. If you can't find corn flour, you can substitute with a (ratio of flour) and (ratio of freeze-dried corn) instead, according to the recipe.
Be careful, don't overmix the batter. You want to incorporate it fully, not beat it to death. When you stop seeing flour on the sides and bottom of the bowl and fully mixed into the batter, you are done. This should take a minute or two max.
Chilling and shaping
Much like last week, the chilling is the most important step in this process. The book stresses that you need to chill this batter if you want the cookie to turn out properly and have the right texture. I let it chill for three or four hours and then baked off the entire batch of batter.
I didn't bother with the ⅓ cup scoop like last time and decided to eyeball it with two spoons. It turned out great! I highly recommend it if you don't have an ice cream scoop (something I plan to invest in because why not? I'll use it for ice cream too).
Space these out about 2-3 inches apart on a baking sheet lined with parchment paper and baking in a preheated oven set to 350 degrees. I like to swap my sheets halfway through baking because my oven sucks so that you can do the same.
I set the first timer for 10 minutes, made my swap, then waited another 5-7 minutes until they were golden brown on the edges and yellow in the middle. Let them cool completely on the baking sheet before removing and putting on a plate or in a Lock and Lock (send the check, I am ready for endorsements).
I took these to the office, and they went over well. I think some people initially were a little thrown by me, calling it a corn cookie, but those who had faith and tasted said they really like it. These bad boys lasted a little longer in the break room than the compost cookie, but they still didn't make it past 10 am.
Both my mother and a coworker said they'd be the perfect thanksgiving cookie, I think they go well in the morning with a cup of coffee or tea, and I am sure the Milk Bar cookbook intends for you to make these into ice cream sandwiches.
I would 10/10 recommend baking these, they are super easy to make, and if you remember to keep your butter softened, it goes even faster.