For the most part my wife and I generally agree on the quality of a restaurant experience we share. One may have enjoyed the meal slightly more or less than the other, but on a thumbs up – thumbs down basis, it is rare that we disagree. In fact, if memory serves there have only been two restaurants that we've visited where one of us (me) really loved the place, and the other (she) didn't.
The first was Chez L'Ami Jean at 27 rue Malar in Paris. I found the restaurant's chef, Stephan Jégo to be a genius and considered my meal there to be one of the best I've ever had in the city, my wife found the place an over-hyped tourist trap. The other restaurant we disagreed on was David Chang's "Má Pêche" on W. 56th St. in New York City. It is the only restaurant in Chang's Momofuku empire that we've dined at, and while it wasn't the most romantic table we'd ever shared, I found the food to be creative and delicious and the service casual yet efficient, again she found the place to be an over-hyped tourist trap…..oh well. I suppose given the number of restaurants we've enjoyed over the years, having only 2 we disagree on is a pretty good record.
What does any of this have to do with the corn cookies I'm writing about today? Well, these cookies are by Christina Tosi, the famous pastry chef behind David Chang's Momofuku Milk Bar, which enjoys a small outpost at Mâ Pêche. You see, if you dine there you have the option of grabbing dessert at your table, or heading upstairs to a little Milk Bar kiosk that sells desserts to go. On the night we were there they were offering slices of Tosi's now famous Crack Pie, her Compost Cookies, and these Corn Cookies. We each had a slice of the aptly named Crack Pie and grabbed a variety of cookies to have the next day, these corn lovelies among them.
Not long after we had enjoyed them there, my sister-in-law, an amazing baker in her own right, got her hands on Tosi's Momofuku Milk Bar
Cheers – Steve
Ingredients
- 225 grams unsalted butter, at room temperature (2 sticks)
- 300 grams sugar (1 1/2 cups)
- 1 egg
- 225 grams all-purpose flour (1 1/3 cups)
- 45 grams corn flour (1/4 cup)
- 65 grams freeze-dried corn powder (2/3 cup)
- 3 grams baking powder (3/4 teaspoon)
- 1.5 grams baking soda (1/4 teaspoon)
- 6 grams kosher salt (1 1/2 teaspoons)
Instructions
- Combine the butter and sugar in the bowl of a stand mixer witted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7-8 minutes.
- 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 tan 1 minute. Scrape dow the sides of the bowl.
- Using a 2 3/4 ounce 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 an hour, or up to 1 week. Do not bake your cookies from room temperature - they will not bake properly.
- Heat the oven to 350℉.
- Arrange the chilled dough a minimum of 4 inches apart on parchment of silpat lined sheet pans. bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be faintly brown on the edges yet still bright yellow in the center; give them an extra minute if not.
- Cool the cookies completely on the sheet pans before transferring them to a plate or airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for a month.