Brown sugar corn cookies

To say I did not get inspired by Christina Tosi’s recipe would be a complete lie. But to say that these are her recipe, just copied out of her cookbook or website, with a couple of “creative additions”, that would also be a complete lie. This recipe mostly came about from a combination of loving cornbread, and wanting cookies, while the ratios came about from tinkering around with them to make what I feel, is a buttery, very corn-forward experience. After watching Mind of a Chef and seeing Christina Tosi prepare these, I wanted to give it a go, especially because I bought Japanese corn powder from a random Chinese medicine store in Arcadia: spoilers, it works pretty well in place of the dehydrated corn powder Tosi uses in her recipe!


For my rendition, I’m using powdered milk to add a softer crumb to the cookie, brown sugar to add more depth in flavor, cornmeal, cornstarch, and corn powder, because it’s a corn cookie, and a little black pepper as an homage to peppered and buttered corn on the cob, which is something I never got to have, but according to my sister and mother, it is really damn good. So we are going with it. I used an egg white, but no yolk, because I wanted to bind the cookies, but I did not want to risk coagulating the batter by introducing too much fat with the yolk on top of the butter and the powdered milk, so I omitted that.

Makes 6 large cookies:
1 stick unsalted butter
1 egg white
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon black pepper
a pinch of salt
2 tablespoons powdered milk
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup flour
1/2 cup Japanese corn powder
1 1/2 tablespoons cornstarch
3 tablespoons cornmeal

Cream butter, sugar, baking powder, baking soda, egg white, milk powder, pepper, and salt together. Then fold in your flours. Scoop and portion the dough into 6 cookies and bake at 375 degrees F for 17 minutes.

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