Crunchy Corn Cookies
Forever a fan of the salty-sweet tension, I count the corn cookie among my favorite Milk Bar treats. It’s almost cornbread but with the sugar and butter levels cranked up to eleven, it feels just like coloring outside the lines enough to bring adventure to the everyday.
Those mad geniuses in the Milk Bar Lab bested themselves in my eyes when they cut this dough into triangles and used them as the base for the most killer dessert nachos I have ever encountered.
If you want to nacho for yourself, I suggest pulling the Chewy Strawberry Caramel from this page and adding a crumb of your choosing on top! Otherwise enjoy these in circular form, solo!
©Pixabay
These cookies bake slow and low for maximum crunch and minimum color. Gotta let that corny spirit shine!
If you’ve ever made my cereal milk from past cookbooks, you know the deal with freeze-dried corn and corn powder made from freeze-dried corn. If you need a little guidance, read more on this page.
This dough is stickier than most- this allows the cookies to spread while the extra moisture evaporates during baking.
If you live in a very humid environment or these cookies aren’t crunchy all the way through, bake them an additional 1 to 3 minutes to dry them out a bit more.
Ingredients:
- 170g unsalted butter, softened 1½ sticks (12 T)
- 165g sugar ¾ cup + 1 T
- 1 large egg
- 5g water 1 tsp
- 180g flour 1¼ cups
- 20g corn powder ¼ cup
- 7.5g cornstarch 1 T
- 4g baking soda 1 tsp
- 3g kosher salt ¾ tsp
Instructions:
Heat the oven to 275°F. Pan-spray or line two half-sheet pan with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 4 minutes until well combined. Scrape down the sides of the bowl, and add the egg and water, and mix for 4 more minutes.
Add the flour, corn powder, cornstarch, baking soda, and salt and paddle on low speed until just combined, about 20 seconds.
Scoop the dough into 1-tablespoon balls onto the prepared pans 3 to 4 inches apart. (These cookies spread!)
Bake at 275°F for 25 minutes. These cookies won’t change color much, so make sure you set your timer. If they don’t turn out as crispy as you would like, bake for 2 to 3 minutes longer next time.
Let the cookies cool briefly on the pans, then transfer to a cooling rack. Share immediately unless you have enviable self-control. If you do have cookies left over, store them in an airtight container for up to 1 week.
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