On my way to Europe two months ago, I finally had the chance to see New York City!
I had always, always wanted to go to New York — the skyscrapers, the glamour, the grittiness, the culture, the history, the food. Everyone in Vancouver wants to go to New York (okay — probably not everyone, but most of us have “see New York” on our bucket list).
That dreamy yearning to see the sights of an internationally-renowned city, though, is probably a one-way street — as in, New Yorkers don’t dream of coming out west and visiting Vancouver… probably because we’re just not nearly as cosmopolitan and cool!
It’s sad, but true.
Vancouver is “cool” like “your mom thinks you’re special” — or something like that. We have mountains. We have ocean. We have Canadian geese (they’ll bite you).
I mean, the dirty subways, the brilliance of Times Square, the striking ceiling of Grand Central, the harbor wind on my face on the ferry to Liberty Island… it was all as amazing as I thought it would be!
But, of course, it was the eateries and bakeries that had me most starry-eyed.
My partner and I ate at Cafeteria (lovely lemon ricotta pancakes)…!
We grabbed all the goodies we could hold from Momofuku Milk Bar (cookies, pretzel milk, and bagel bombs — oh my)…!
Going to Milk Bar is what made rushing through New York totally worth it — I’d been enamored from afar with the quirky recipes in Christina Tosi’s Milk Bar cookbook, and now I was actually up close and personal with the chef’s work!
We each ate a bagel bomb and sipped our coffees while sitting in Central Park, and we bought at least one of each of the five kinds of cookies available to purchase (and I couldn’t resist getting a cereal milk and a pretzel milk, too).
Out of all the goodies I tried from Milk Bar, though, there was definitely one favourite: the incredibly-fantabulous soft and sweet corn cookie!
Pardon this blurry-in-bad-light-on-the-swaying-subway photo…
Which brings me to the subject of this post: an attempted re-creation of that one, glorious cookie I ate on the subway that afternoon.
As I often do, I made a couple changes to the original corn cookie recipe — adding a bit of cornmeal for extra crunchiness, a touch of honey for a bit of acidity, and (this is my favourite addition of all) freeze-dried raspberries!
This recipe calls for freeze-dried corn powder. The staff at Milk Bar make it by grinding up freeze-dried corn in a food processor — that’s the only way to get ahold of it, I think — a bit of effort, but worth every bit.
Also, using freeze-dried raspberries is another recipe must, otherwise too much juice will get into the dough.
Corn Cookies with Raspberries
*adapted from Momofuku Milk Bar
- 1 cup (226g) unsalted butter
- 1 & 1/2 cups (300g) sugar
- 3 tablespoons (30g) honey
- 1 large egg
- 1 & 1/3 cups (225g) all-purpose flour
- 1/4 cup (45g) corn flour
- 1/4 cup (45g) corn meal
- 2/3 cup (65g) freeze-dried corn powder
- 1 teaspoon (4g) baking powder
- 1 & 1/2 teaspoons (6g) salt
- 2/3 cup (25g) freeze-dried raspberries, crumbled
Sift the all-purpose flour, corn flour, corn meal, corn powder, baking powder, and salt together. Set aside.
Cream the butter with the sugar and honey until light and fluffy. Beat in the egg until completely incorporated, then continue to beat the batter for at least another 5 minutes to incorporate more air.
Add the sifted dry ingredients to the bowl, then gently fold until the batter just comes together. Fold in the crumbled raspberries.
Cover the dough and chill for 1 hour.
Once chilled, preheat the over to 325°F/160°C.
Portion out 4-tablespoon-sized mounds of cookie dough, roll them, and press them completely flat on the baking sheet. Leave about 3 inches (6 cm) between each cookie (but they don’t spread much).
Bake the corn cookies for 10 ~ 12 minutes for soft cookies, or 13 ~ 15 minutes for crisper cookies. Don’t let the edges get too browned!
Allow to cool on the baking sheet for at least 15 minutes before moving to a cooling rack.
So, how did my corn cookies compare?
Well… they were different — the flavour itself was about the same, but they didn’t quite have that cakey texture I loved so much. The tart raspberries, though, made an excellent addition to the sweetness of the corn!
Overall, I’d say it was a reasonable success.