They taste like sweet buttery cornbread with light, crisp outsides, and soft, tender interiors.
INGREDIENTS
2 sticks unsalted butter, at room temperature (225 grams)
1 1/2 cups granulated sugar (300 grams)
1 large egg
1 1/3 cups all-purpose flour (225 grams)
1/4 cup corn flour (45 grams)
2/3 cup *freeze-dried corn powder (65 grams)
3/4 teaspoon baking powder (3 grams)
1/4 teaspoon baking soda (1 1/2 grams)
1 1/2 teaspoons kosher salt (6 grams)
*To make corn powder, simply grind freeze-dried corn kernels into a fine powder using a blender. Do not substitute dried corn here.
Note: You can substitute 1/4 (40g) cup flour + 4 (8g) teaspoons freeze dried corn powder for the corn flour.
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 baking sheet. 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°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.
Store at room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Enjoy!
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