#corn cookie

[escapistsatellite]

Masala Chai Cookies » Jamie Geller

The spiced flavor of Masala Chai Cookies makes them the perfect fall dessert. It’s like having your chai tea and cookies all in one. Roll ou

[basicallybaking]

Milk Bar Corn Cookies for Dave’s Birthday

These are are corn cookies from milk bar  - I used this recipe. I used bread flour, European style butter (fat content 84%), and freeze dried corn powder, but I did not use corn flour because I thought they were being British and asking for corn starch, and by the time I realized they weren’t it was too late. I baked them for 17 minutes, which may have been a minute or two too long. The cookies are good, but I honestly feel like they’re a little bland, maybe because I didn’t use the corn flour; however, the recipe only uses 45g corn flour, and there’s no vanilla, so I feel like it’s not just the corn flour issue. The texture is very sandy, almost like a pecan sandy/shortbread. The tops didn’t crackle, probably because I mixed on medium instead of medium-high, but honestly, I prefer no crackle. I think the texture is better without the sugar crust that results from aerating the butter and sugar mixture. Also, these cookies are huge!

[aliandecho-blog1]

Corn Cookies

225g butter 300g sugar 1 egg 100g flour 175g masa 75g coarse corn meal 3/4 t baking powder 1/4 t baking soda 1.5 t salt Cream butter and sugar, add egg, combine dry and add to wet. Bake for ten minutes at 350 degrees F.

[steelydamned]

Corn cookie induction!!!

[justfinkaboutit]

Corn Cookies

Mission: Momofuku Milk Bar's Corn Cookies. 

For the holidays I received Christina Tosi's MILK cookbook. Sifting through the pages, I spied all my fave Momofuku Milk bar treats- cereal milk, crack pie, the compost cookie and thank goodness - the corn cookie. 

Since the corn cookie is my favorite Milk Bar cookie, this would be my first challenge. The hardest part of the recipe was finding freeze dried corn. Once securing this (a small health food store near Union Square came through in the clutch), the recipe was not too hard.

That being said, I wasn't fully satisfied with my first batch.... they were large, flat, crisp and tasted like sugar cookies with a slight hint of corn. Which is fine and definitely edible, but not the goal. 

I tried again. This time, I beat the eggs for 7 minutes as recommended in hopes my cookies would be lighter and airy. I liked the second batch better- they were more fluffy, smooth and buttery. The salt came out in a perfect way creating that sweet and salty mix I love. Once again, the corn flavor is not as prominent... however I guess that is what separates the Milk Bar from the rest.

If you want the real deal, visit Momofuku Milk Bar or order here.