Christina Tosi has grown to be a household name these days, sitting alongside Gordon Ramsay on Masterchef. However, she won me over long ago with her crack pie and trademarked cereal milk. Her book, Momofuku Milk Bar was groundbreaking and inspirational, instantly becoming one of my favorites.
Among other things, she popularized the ‘naked cake,’ revitalized the sprinkles movement and has brought back forgotten ingredients like milk powder and even Ovaltine! She takes the things we all love, like cookies, and puts unusual ingredients inside, like coffee grounds and crushed potato chips and calls it a compost cookie.
I have made 90 percent of the recipes in this book with success and rave reviews. Some recipes are not for the faint of heart, requiring 5 different components to complete before assembly. Others are much simpler, along the lines of a basic chocolate chip cookie recipe.
One of the less challenging (but certainly not less delicious) options are the corn cookies. These cookies have a sweet and salty corn flavor that is truly unique and seriously addictive!
Note: Be sure to source out the freeze-dried corn powder. It is absolutely essential! She suggests getting it from Whole Foods or Amazon.com and grinding the kernels yourself, but I always just grab a bottle or two when I’m in Toronto at the Milk Bar store.
Yield: 12 large cookies
- 225g unsalted butter (room temp)
- 300g sugar
- 1 egg
- 225g flour
- 45g corn flour
- 65g freeze-dried corn powder
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp salt
- Cream butter and sugar for 3 minutes.
- Add egg and beat for another 8 minutes.
- Combine flour, corn flour, corn powder, baking powder and soda and salt.
- Add dry ingredients to the butter mixture and mix just until combined.
- Portion and flatten slightly with your hand. Chill for minimum 1 hour in fridge.
- Bake at 350°F for approx. 18 to 20 minutes or until edges are slightly golden brown. Careful not to overbake! (they will be dry)