Short of the Oreo McFlurry, there is no dessert finer than Christina Tosi’s Corn Cookies. Perfectly crunchy, with a tender, chewy center, we could seriously eat them all day. Add a little blueberry ice cream, and we could eat them all night, too.
These walk the line of salty-sweetness in a big way. It maybe is an acquired taste but, we promise, not as weird as it sounds. Corn, especially when freeze dried like this recipe requires, is so candy sweet, it hardly counts as a vegetable. Instead, it brings a grassy– almost buttery– top note to the cookie that reminds us of the flawless almond cookies at our favorite Chinese takeout spot.
The recipe for the cookies has a few mandatory details that might seem fussy at first glance but are totally essential to the recipe. The extra-long butter-creaming, and deep chill on the dough are what give the cookies their perfect, sandwich-able texture. Measuring by weight keeps the hard-to-measure ingredients like freeze dried corn chunks in the right ratio, helping you avoid aggressively corn-y cardboard-y garbage. But don’t worry. We’ll make the kerfuffle up to you with the easiest blueberry ice cream ever.
- 225 g butter
- 300 g sugar
- 1 egg
- 225 g flour
- 45 g corn flour
- 65 g freeze-dried corn, smashed into a rough powder
- 3 g baking powder
- 1.5 g baking soda
- 6 g kosher salt
- In an electric mixer fitted with a paddle attachment, cream the Butter and Sugar together for 5 minutes at a medium-high speed. Scrape down the sides of the bowl and cream it for another 5 minutes. Shift your mixer down to medium, add the Egg (no shell, duh), and let it blend for another minute.
- Whisk together the Dry Ingredients. Fold into the Butter mixture by hand until hardly combined. Scoop into 2 ½ tbsp lumps, place on a parchment (or Silpat!) lined bake sheet and chill in the fridge for at least an hour. They say you can leave these chilling for up to a week but we wouldn’t know. Around the two-hour mark we both lose all sense of will-power, and start eating them like bonbons.
- Bake in an oven preheated to 350° for 18 minutes. If your oven’s weird like Rachel’s, rotate halfway through for evenly golden brown cookies. Eat them plain or stuff them with the ice cream recipe that follows.
- 1 pint good-quality Vanilla Ice Cream – we keep a pint of Bobtail Ice Cream’s vanilla in both of our freezers at all times, but you can probably just roll with our two college boyfriends or the made-up german stuff.
- ½ cup Blueberry Preserves – Bon Maman is pretty clutch.
- ½ cup Blueberries – fresh or frozen
- While you make your cookies, leave the Ice Cream out to soften. Stir in the Preserves and Blueberries until smooth. Or mostly smooth. Swirls are nice. Let’s not make this harder than it needs to be. Once satisfied, pop it back into the freezer while the cookie dough chills.
- While the cookies bake, scoop your newly Blueberry Ice Cream into lumps about the same size as each Cookie Blob. Place in the freezer until the cookies are cool enough to handle, and sandwich that shit up.