- 225 g butter at room temperature OR 16 tablespoons (2 sticks)
- 300 g sugar OR 1 1/2 cups
- 1 egg
- 225 g flour OR 1 1/3 cups
- 45 g corn flour OR 1/4 cup
- 65 g freeze-dried corn powder OR 2/3 cup
- 3 g baking powder OR 3/4 teaspoon
- 1.5 g baking soda OR 1/4 teaspoon
- 6 g kosher salt OR 1 1/2 teaspoons
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. (I weighed 2 3/4 oz on my scale and was able to get exactly 10 cookies) 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. (I tried a small batch after 40 minutes and they did not work. The rest I made after refrigerating the dough 24 hours)
Heat the oven to 350°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. (no more than 4 cookies per large baking sheet) Bake for about 18 minutes (on lower oven shelf). 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. Cookies are done when crackling is all the way through including the center of the cookies.
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.
Recipe from Momofuku Milk Bar's cookbook, text found on The Kitchn