Momofuku Milk Bar Corn Cookies are simply amazing. Think sweet corn muffin cookies.
It’s no secret that I love Momofuku Milk Bar. It’s one of my favorite bakeries and cookbooks. When I made the crack pie no one could not stop eating it (total crack). I don’t have much to tell you about these corn cookies except that they are my absolute favorite cookie in the entire universe. And that’s saying a lot because I love cookies.
I gave an interview to a local DC website a few months ago and they asked me to rate my order of preference for cake, pie and cookies. Without hesitation I said “cookies” first (the other two are interchangeable for me). It’s partially because I’m addicted to cookie dough. Also, I love nothing more than a hot cookie fresh out of the oven. It’s portion control (even though I never eat just one).
These are beyond incredible. They appeal to my love of weird food. They’re like a sugar cookie but with a strong corn flavor. Almost a sweet corn muffin cookie. Pure bliss.
There are a few unusual ingredients that you’ll have to track down. Bob’s Red Mill makes corn flour and you should be able to find it at higher end grocery stores like Whole Foods. As for the corn powder, I recommend buying it directly from Momofuku’s website. The price is very reasonable and contains enough to make several batches of these cookies. And trust me, you’ll want to make them again and again.
Just make these. You won’t be disappointed.
Momofuku Milk Bar’s Corn Cookies
Ingredients
- 225 grams unsalted butter, at room temperature (16 tablespoons/2 sticks)
- 300 grams granulated sugar (1 1/2 cups)
- 1 large egg
- 225 grams all-purpose flour (1 1/3 cups)
- 45 grams corn flour (1/4 cup)
- 65 grams freeze-dried corn powder (2/3 cup)
- 3 grams baking powder (3/4 teaspoon)
- 1.5 grams baking soda (1/4 teaspoon)
- 6 grams kosher salt (1 1/2 teaspoons)
Instructions
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
- Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature-- they will not bake properly.
- Heat the oven to 350 degrees F.
- Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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I want these…I need to get my hands on those ingredients ASAP. I’ve been wanting to get the Milk Bar cookbook…but I’m terrified of the weight I’ll inevitably gain from nomming on all these incredible sounding recipes.
The key is to make the desserts and then give 90% away :)
Oh, Jen, please send some over…Love, love, love weird flavour combos too! I’ve never had had one, but I can *almost* imagine how spectacular these cookies must be!
I wish we were neighbors! I’d totally bring you some.
These look so chewy and delicious! I’m intrigued by the corn flavor – think it would work to add blueberries?
Well, I don’t think it would hurt them but I think they’re perfect just the way they are.
How interesting! They look like such a perfect texture. I love the crinkles!
These are my favorite cookies too! I haven’t made my own yet but have ordered them from Momofuku twice with hopefully a third time coming soon. After the first bite I wasn’t sure about them as they are definitely unique but by the end of the first cookie I wanted to eat the whole tin! Momofuku Corn Powder is the best. I have used it like corn meal and love it. Huge Bob’s Red Mill fan too.
Read that the chefs at Momofuku make the corn powder by grinding freeze dried corn. Apparently you should be able the find freeze dried corn at Whole Foods – although I have to admit I’ve never looked for it! Can’t wait to try these out!
I heard Whole Foods carried it as well but was never able to find it there.
I do get my freeze dried corn for these cookies at Whole Foods. It’s about $4 for a 3-ounce bag. The brand name is, oddly enough, “Just Tomatoes.”
daisy
That was the brand people told me to look for. I asked at WF and they told me they no longer carry it. Maybe it’s just my store.
I love corn, and I too love cookies best of all. So clearly I need to make these. Does anyone else make the corn powder do you think or only Momofuku?
I’m still kicking myself that I didn’t try a corn cookie when we were in NYC – I’ll just have to go back!
Love the first shot and would love to make the biscuits. I should mention, Jen, that I now only receive your comments and not your blog. God knows how it’s happened, but I now link to your blog via any one of your comments:)
Have you looked at the bottom of the email to see if there’s an option to unsubscribe? I’ve accidentally subscribed to comments before but wordpress usually makes it pretty easy to unsubscribe. Then you can try re-signing up for the regular emails.
i’m wondering if masa harina or cornmeal would work? i only just made the crack pie/tart… i gotta give myself (and my hips) time before i attempt another momofuku thing!
Instead of the corn flour or powder? The powder has a very strong corn flavor and is essential or else they just taste like sugar cookies. The corn flour is much finer than cornmeal so I think the final cookie consistency would be different.
yes, i meant instead of the corn flour…
i’m sitting here in my office trying to figure out how i could possibly make this without having to purchase corn powder…
These look absolutely perfect! I’m going to have to buy that book!
Christina Tosi Is so brilliant. Seriously, an inspiring baker. I haven’t ever made these, but your look so fantastic.
She amazes me. I got to hang out with her for a bit at a DC event and I was trying not to gush over her the entire time.
They Look SOOOOOOO good! Simple and irresistible!
was googling for momofuku milk bar’s recipes and came across yours. lovely lovely blog :) I’m not based in new york so have not had the chance to visit but guess I can have a go at his recipes anyway now! haha. cookies look fab x
Thank you so much! The recipes in the cookbook as as good as the bakery so you can bring NYC to your kitchen.
Perfect little cookie!! Anything that comes from Momofuku is freakin’ amazing!