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!!
I’m sharing these special cookies at Fiesta Friday #104– hosted by Mila @Milk and Bun and Hilda @Along the Grapevine. Enjoy!!
- 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.
One Year Ago:
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Three Years Ago:
Great cookies, I love their recipes. I feel terrible they are right near my house and I’ve never been there. Once day I will go. I am a big fan of cereal and so are they, cereal milk is my favorite thing. Love there recipes.
I’ve never been either! I really need to. 🙂 I’m scared to look at the entire cookbook because I may feel compelled to bake EVERYTHING!
What an interesting idea to use freeze-dried corn! We don’t have Momofuku in my area, but I’ve heard a lot about them.
Apparently they use freeze-dried corn powder in other recipes- I plan on checking them out. Stay tuned! 😉
These sound so interesting; I’ve made cornmeal cookies before that I loved, and since this is a Momofuku recipe I know it must be delicious. They look Josette, thanks for sharing 🙂
I LOVE corn cookies too- I’ve made them in the past with cornmeal and all-purpose flour. These have a GREAT texture- it really made them fabulous. You must try!! 🙂
Lovely Cookies Josette! Learnt something new today…momofuku 🙂
It’s genius!! 😉
Great looking cookies there Josette, I too learned something new today.
Thank you so much, Loretta! 🙂
Aaaaah what a funny name- momofuku! 😀 I like how it sounds!
When my friend couldn’t remember the name, she was calling the cookies “Mama Funky’s” 🙂 I like that a little bit better!!
and what about those corns – do they add a crunchy note to cookies? because I haven’t’ seen such here (or may be I didn’t search), only some salted corns and they are usually mixed with other salty nuts
They are broken down into a fine powder. I am sure that they contribute to the amazing texture of these cookies- crispy on the outside and chewy on the inside. Perfection.
Yummy! My daughter, who lives in DC, brought several bottles of the corn powder home for the holidays so we could make crack pies…needless to say, I didn’t even use 1 whole bottle. Now I can use up more for these delicious cookies…yay! I rather like your slightly smaller version of cookie…I’ll keep that in mind when I bake them up!
No way! How handy… I made Crack Pie but didn’t need freeze-dried corn powder!?!? Are you going to post your recipe? Let me know when you try these cookies! 🙂
I know the crack pie recipe I have uses 1/4 cup corn powder. I’ll post it down the road. Unfortunately I didn’t take any photos when I made them @ Christmas. 😦 I will definitely share my results with you for the cookies!
Btw…I can email you the recipe if you want!
Okay! Sounds like a plan. 🙂 I’ll try to figure out how to get my info to you!!
My email is feastingwithfriendsblog@gmail.com – my recipe is from Milk Bar. I saw the one from Bon Appetit, they did leave out the corn powder. The pie is very good, though it is sweet and rich!
When I made Crack Pie I got the recipe from Bon Appetit (I think….) they must have taken it out of the original recipe! Did you love it? I remember it being pretty over the top!
I love these pretty-looking cookies, they must be so delicious. I enjoy having either biscuits or cookies with a cup of tea and these would be just perfect! 😊
Thank you- and yes… They would be amazing with a cup of tea! 🙂
The name of the cookies is so cute!
And they sound delicious, too. 🙂 Happy FF104, Josette! x
Thanks, Jhuls! Happy FF to you too. BTW- I’ve been sharing your samoa brownie post with out girl scout (brownie) troop!! Amazing! 🙂
Yay! I appreciate it a lot, Josette. Thank you so much! 🙂
I am intrigued by these cookies – I would love to try them. I have to admit I have never come across freeze dried corn. I will have to look for it, and maybe will only get lucky next time I visit the USA.
Oh my word- it was quite a project to track it down. The easiest way to find it is to by it from Momofuku Milk Bar!
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wow! I saw this made on tv once and have been thinking of it ever since – now I know where to get the corn from!
It was quite a search! Worth it though. I used the leftover freeze dried corn in the real deal version of Crack Pie too. Yum!