When my mom comes to visit, she often brings along the Food section from the Washington Post for me to peruse. 🙂 I was thrilled when she brought one that included cookie recipes from Momofuku Milk Bar!
Some of the best cookies I’ve ever made are from Momofuku Milk Bar: Momofuku Milk Bar’s Cornflake – Chocolate Chip – Marshmallow Cookies. SO GOOD!!
There was also the Milk Bar Crack Pie- which was worthy enough to make on a few occasions…
Momofuku Milk Bar recipes are held in high regard in our home! 😉 Before finally tracking it down, my husband and I went to at least 5 grocery stores to hunt down freeze-dried corn to use in this cookie batter. Knowing the recipe source, we were pretty sure that they would be worth all of the effort!
This recipe was adapted from Momofuku Milk Bar by Christina Tosi, via The Washington Post. I decreased the cookie size and the resulting baking time. I weighed all of the ingredients as well. I ground the freeze-dried corn into a powder using a food processor. Yummy!!
- 16 T (225 g, 2 sticks) unsalted butter, at room temperature
- 300 g (1 1/2 cups) granulated sugar
- 1 large egg
- 225 g (1 1/2 cups packed) bread flour
- 45 g (1/4 cup packed) corn flour
- 65 g (2 oz) freeze-dried corn, ground to a powder (2/3 cups packed)
- 3/4 tsp (3 g) baking powder
- 1/4 tsp (1 1/2 g) baking soda
- 1 1/2 tsp (6 g) kosher salt
- Line two large rimmed baking sheets with parchment paper.
- Using a food processor, grind the freeze-dried corn into a powder.
- Whisk all of the dry ingredients together in a medium bowl to combine.
- Combine the butter and sugar in the bowl of a stand mixer, beat on medium-high speed for 2 to 3 minutes.
- Scrape down the sides of the bowl. Add the egg and beat for 7 to 8 minutes or until very light and fluffy. (Do not rush this step, as it helps the cookie dough incorporate a large amount of butter.) Stop to scrape down the bowl.
- On low-speed, add the bread flour, corn flour, corn powder, baking powder, baking soda, and salt; beat just until the dough comes together, no longer than 1 minute.
- Using a large cookie scoop (mine is almost 1 3/4″ in diameter), portion out the dough on one of the parchment-lined baking sheets. Pat the tops of the dough domes flat.
- Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 1 hour (or up to 1 week).
- Preheat the oven to 350 degrees, preferably on convection.
- Place the chilled dough portions on the parchment-lined baking sheets, spacing at least 2 inches apart.
- Bake for 9 to 11 minutes or until the cookies are lightly browned on the edges yet still bright yellow in the center. They will have puffed, cracked and spread.
- Cool the cookies completely on the baking sheets before serving or storing.
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