Momofuku Milk Bar? I hadn't until I received this cookie mix and their baking book as a gift last year. According to their website, "Momofuku Milk Bar is the bakery-inspired dessert branch of David Chang's Momofuku Restaurant Group". Okay, I confess I had never heard of the Momofuku Restaurant Group either. But that could be explained by the fact that their brick and mortar locations are only in New York City and Toronto, not exactly within my culinary eating sphere unless I hop on a plane. Which I've been known to do but it's been years since I was in New York City and a couple of decades since I've been to Toronto.
16 tablespoons butter
1 1/2 cups (300 grams) sugar
1 1/3 cups (225 g) flour
1/4 cup (45 grams) corn flour
2/3 cup (65 grams) freeze-dried corn powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
- 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. Pat the tops of the cookie 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.
- Heat the oven to 350 degrees F.
- Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. Bake for 18 minutes. 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.
- Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies keep fresh for 5 days; in the freezer, they will keep for 1 month.