By Erin Allen
As mentioned in this post, Erin will be attempting to get through the recipes in Christina Tosi's "Milk Bar" cookbook. This post is one in a series. Official recipes will be posted as they are available.
When I first came across this recipe in the Milk Bar Cookbook, I thought, "What the heck is a corn cookie?" According to Tosi, she holds this recipe close to hand and didn't want to let it out of her kitchen.
With this cookie, I was wondering would it be a little bit sweet, a bit savory? Would it remind me of cornbread? Well, the answer is all of the above. And, so far, both Sara and I think these are some of our favorite cookies.
The Corn Cookies
I've been baking a lot, so in an effort to make me feel bit better about myself, I decided to chance substituting some “healthier” options for the recipe ingredients
I used natural sweetener (monkfruit) for the sugar. I started with one cup, because it’s not a one-to-one substitution ratio. I also used almond flour (because I happen to have a ton of it) instead of all-purpose.
After tasting the batter, I added a few drops of stevia because I didn’t think the batter was sweet enough. I also figured the batter would deepen in savory flavor with baking.
If you follow Tosi’s Instagram baking club, you know she’s a proponent of substituting things based on what you have on hand in your pantry and because some ingredients are scarce during quarantine. Also, she often has a side note in her recipes about things you can substitute. For example, corn syrup for glucose or, as in this recipe, extra freeze-dried corn powder for corn flour. I did the latter for this recipe.
The technique for baking these cookies is the same as that of the peanut butter cookies I previously made – using an ice cream scoop to portion out the dough, pressing down the dough with your fingers to flatten the domes, chilling the dough for at least an hour in the fridge, etc.
I did deviate a bit from her recommended baking time, because I remembered how crunchy the peanut butter cookies ultimately became. I baked them for 15 minutes instead of 18 minutes this time. I also made sure to turn the tray in the oven so that the dough would cook more evenly.
The outcome was quite the delightful surprise! The cookies had flattened out nicely, if a bit darker and crispy on the edges. And, they were a great consistency – chewy and melt in your mouth. They had a sweet-salty corn flavor, with the nuttiness of brown butter. I'm pretty sure these will become a staple in the household.
I do realize that because I deviated from the original recipe, I probably should make sure to make these cookies again the right way ...