C is for Cookie (well, any 3 year old could tell you that!)
C is for Corn (one of my favorite vegetables)
C is for Crumble (that’s what cookies do, right?)
C is for Crazy Good!
You know how I get something in my head and it just needs to get into my stomach? You know how I begin to obsess about food that I ate someplace and need to have again. As… Soon… As… Possible? Yep, that’s the way it was with those Sweet Corn Cookies I ate at Schmackary’s last week. Obsession. Like I needed to find a recipe as soon as I could type-of-obsession. And buy the ingredients. And bake the cookies. Who cares if dinner is late? Not when there’s an obsessed-over-cookie to bake.
And you know what? There really aren’t that many corn cookies on the internet folks. I was kind of surprised. But I found one that came from Momfuku Milk Bar and it was the closest thing I could find. I added a few ingredients to make it come closer to the cookies over which I was obsessing. They turned out pretty close, although Joe thinks they were better. So I’d call that a success!
Before I share the recipe so that you can make these cookies in your own kitchen if you’re obsessing over corn cookies as I am – although I realize that might not be the case if you’ve never had one before, or aren’t as crazy about corn as I am – there’s one point I need to emphasize. The recipe requires one quirky little ingredient that you probably don’t have sitting in your pantry — corn powder. That’s not the same as corn flour which is another ingredient. Corn powder is made by pulverizing freeze-dried corn in a food processor. While you might think this could be replaced by more corn flour, don’t do it. This ingredient is the key to the flavor, and possibly the texture.
And, in case you were wondering, this cookie is being added to The Delicious Dozen without a minute of hesitation.
- 1 c unsalted butter, room temperature
- 1½ cups sugar
- 1 egg
- 1⅓ c bread flour
- ⅔ c corn powder*
- ¼ c corn flour
- ¼ tsp baking soda
- ¾ tsp baking powder
- 1½ tsp kosher salt
- ½ c sweetened dried cranberries
- ½ c chopped pecans
- *You can make the corn powder by processing freeze-dried corn in your food processor. I found the corn in my local Whole Foods.
- Mix butter and sugar in large bowl of stand mixer for several minutes until fluffy. Add egg and continue to beat on medium high speed for another few minutes until well blended and very fluffy, scraping down side of bowl.
- Add all ingredients through the salt and mix until dough comes together, and you don't see any dry ingredients. However, don't over mix. Add cranberries and pecans and mix just until blended in.
- Cover two large baking sheets with parchment paper. Scoop out dough into ⅓ cup size portions and space evenly on sheets, about 4 inches apart. With your hand or back of measuring cup, flatten tops of dough portions. Cover with plastic wrap and chill in refrigerator for at least one hour or up to one week (like who can wait that long?).
- When ready to bake, preheat oven to 375 degrees. Bake one sheet at a time 13 - 18 minutes - baking time will vary by oven and whether you used a dark or light baking sheet. Cookies should puff, spread, and turn golden. Remove sheet from oven and place on rack to cool before removing to serving plate or airtight container to store.