Cupcaitering

Friday, December 10, 2010

corn cookies

On Sunday I finally got over to try Edgar with Melissa of Plum-Cake.  I won't say much about it other than it lived up to everything that has been said already.  I had a delicious fritatta with salad and Melissa had a panini with wild mushroom soup. We thought about getting a treat after, but decided to go back another time because we were heading back to Melissa's to attempt a new treat of our own. 

Since trying the Momofuku corn cookie in October, I have wanted to recreate it.  Melissa has a food dehydrator and an abundant supply of frozen corn so she offered to deyhdrate a big batch for the corn powder that would go in the cookies.  The powder tasted like Captain Crunch ground up.  We took a look at the recipe for the Momofuku blueberry cream cookies and at Martha Stewart's classic  sugar cookie recipe.  I remembered the texture of the cookie being soft and chewy like a chocolate chip cookie so that was the goal we had in mind.


For our first attempt, we decided on a recipe that was quite similar to the blueberry cookies but with some changes to the sugar content and leavening agents.  As soon as we tried the cookies, we determined they were slightly too cakey and immediately decided to try again with some tweaks.  Now don't get me wrong, the first batch of cookies was still very very delicious, they just weren't exactly what we were going for.  The second round of cookies were still not 100% there, but we were out of corn powder...and already had a lot of cookies to eat! 

We decided on a few tweaks that would make it perfect next time, and I've put that recipe up here.  It was so close to perfection, that I am pretty confident that these minor changes will take it there.  The sweetness of the corn with a smooth texture that isn't usually found in corn baked goods due to corn meal, makes these cookies unforgettable.  Will definitely be making these again. 


Corn Cookies
inspired by Momofuku

1 1/4 cups flour
1/2 cup corn powder (dehydrated corn)
1/2 cup corn flour
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg


Directions
1. Preheat oven to 350 degrees F.  Whisk together dry ingredients.
2. Beat together butter and sugars, scraping down the sides of the bowl as necessary.  Add the egg and beat again.
3.  Add dry ingredients and mix until combined.
4. Roll or scoop into balls and bake for 15-20 minutes (depending on the size of your cookies - we did fairly big cookies and they took close to 20 minutes).

3 comments:

  1. the cookies look so pretty in your picture. reading this is making me crave those corn cookies. they were way more delicious than I thought they would be.

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  2. We used a coffee grinder, you just grind up some white rice to clean out the coffee first.

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