I used to associate corn cookies solely with Milk Bar. But, I’ve recently been seeing a lot of corn cookie content online. I think they’re becoming a more common cookie option? And amidst all this content, I saw someone make corn cookies with toffee in them. Which sounded brilliant! So of course I had to try. And I made them gluten free, for the sake of the State Fair. But obviously they can be made gluten-full. Delicious either way.
Also amidst the content, I’ve heard good things about the corn cookie from a place called Culture Espresso in NYC. Molly and I lucked out on tickets to see Harry Styles at MSG in October, so I have started putting together a list of bakeries I want to try and get to while we’re there for about 24 hours. I have been known to really pack a lot in to an NYC trip, and I haven’t been since the last time I saw Harry at MSG in 2021. So, there’s lots of new bakeries and restaurants to try! The corn cookie from Culture Espresso is on that list now. I’ll report back on that and all the other goodies.
NYC is for: climbing on rocks at Central Park, eating as many baked goods as possible, and walking 10 miles a day because you have a fear of compounded claustrophobia (going underground in a metal tube with strangers). It’s also for seeing Harry Styles in concert. What a city!
Other positive associations for honorable mention, I suppose, include Eloise at the Plaza, Spiderman, and Ellis Island.
These are a very simple recipe, based off the Milk Bar corn cookie. The one that started it all is a classic for a reason. I just zhuzh-ed it up with some toffee!
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PinDescription
Makes 13-15 cookies
Ingredients
- 2 sticks butter, at room temperature
- 1 1/2 cups sugar
- 1 egg
- 1 1/3 cups all-purpose flour (to make GF, just use a 1-for-1 gluten free flour blend)
- 1/4 cup corn meal
- ⅔ cup freeze-dried corn powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup toffee bits
- Or: white chocolate chips and dried blueberries
Instructions
- Heat oven to 350F. In a large bowl, beat together the butter and sugar until fluffy and incorporated. Min in the egg until fully homogeneous. Stir in flour, corn meal, corn powder, baking powder, baking soda and salt and mix just until combined. Fold in toffee bits.
- Scoop cookies onto greased cookie sheet, 3-inches apart and bake 12-15 minutes until golden brown on just the outer edges.
Notes
Adapted from Milk Bar