Monday, February 25, 2013

Corn Cookies



Momofuku Milk Bar in NYC is one of the most interesting (and delicious) bakeries in the city.  Their goal is to recreate some of the favorite All-American flavors.  For example, their Cereal Milk ice cream is one of their top sellers.  They also commonly use pretzels, fruity pebbles and their own incredibly popular "Cake-Mix"  in many of their recreations).  I admire them for doing a fantastic job at what they do and everything is very good, but due to my mother's Italian-ness, I never really developed a taste for those All- American flavors.  I really never had an actual bowl of lucky charms until I was a freshman in college.  I remember loving the creaminess of those powdery little horseshoes melting away in the cool milk...for about a week until I could no longer stand the sugary film that coated my mouth immediately after.  


Momofuku does make one cookie that peaked my interest.  Their corn cookie.  Due to the use of  2/3 cup of ground dehydrated corn, these cookies taste exactly like fresh corn...with the added addition of a little butter and sugar.  


The recipe calls for a very long creaming method of almost 10 minutes, which creates a very light, fluffy and almost cloud-like transformation of your butter, sugar and egg.


Since I like cookies to be a bit firmer, rather than soft and floppy, I decided to adjust the recipe a little to include a little more corn flour.  They turned out just a bit more stable than those from the bakery, and the flavor was spot on.  (The recipe below, will give you an exact replica of those from the Bakery,)       


 These would make the perfect addition to a Salty-Caramel ice cream or, for Spring, a Strawberry Buttermilk.  It is only February and I am already really ready to start making (eating) gelato again...I guess I didn't get it out of my system last summer.  




Corn Cookies
By Momofuku Milk Bar

Makes 18 cookies

225 g butter, at room temperature OR 16 tablespoons (2 sticks)
300 g sugar OR 1 1/2 cups
1 egg
225 g flour OR 1 1/3 cups
45 g corn flour OR 1/4 cup
65 g freeze-dried corn powder OR 2/3 cup
3 g baking powder OR 3/4 teaspoon
1.5 g baking soda OR 1/4 teaspoon
6 g kosher salt OR 1 1/2 teaspoons

1. 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.

2. 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.

3. 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.

4. Heat the oven to 350°F.

5. 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. 

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