The natural sweetness of corn shines in these delicious corn cookies, which I adapted after trying Christina Tosi's genius Corn Cookies from Momofuku Milk Bar in NYC.
16tbspunsalted butterat room temperature
1extra large egg
225gflour, by weight (or 1 1/3 cups, measured)
45gcorn flour, by weight (or 1/4 cup, measured)
65gfreeze-dried corn powder, by weight (or 2/3 cup, measured)
In the bowl of a stand mixer, use the paddle attachment to spread the butter around the bowl. With the mixer on low, stream in the sugar, and cream on medium high for 1 minute. Scrape down the sides of the bowl, then add the egg and beat for another minute on medium high speed, until incorporated.
Whisk to combine the flour, corn flour, corn powder, baking powder, baking soda, and salt. Add it to the mixer and mix on low speed until just combined (it may look crumbly, but should hold together).
Portion out big mounds onto two baking sheets using a medium cookie scoop. Press each dough mound with your fingers to flatten slightly. Refrigerate for 1 hour.
Preheat the oven to 350 degrees F and bake the cookies for 18 minutes, until they are lightly browned on the outside. Let them cool on the pan until their shape has set enough that you can pick them up with a spatula. Enjoy!
Recipe adapted from Christina Tosi's Corn Cookies from Momofuku Milk Bars.