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.
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