For years, this was a recipe I didn’t let out of my kitchen—I don’t know why, but everybody has one or two recipes like that. I finally relented and gave a copy to Rick Bishop, Milk Bar’s favorite strawberry farmer, and he told me he hid it under his kitchen sink, where he knew it would be safe.

　　

Ingredients

Makes 13 to 15 cookies

　　225 g butter, at room temperature [16 tablespoons (2 sticks)]

　　300 g sugar (1 1/2 cups)

　　1 egg

　　225 g flour (1 1/3 cups)

　　45 g corn flour (1/4 cup)

　　65 g freeze-dried corn powder (see page 18) (2/3 cup)

　　3 g baking powder (3/4 teaspoon)

　　1.5 g baking soda (1/4 teaspoon)

　　6 g kosher salt (1 1/2 teaspoons)

　　

Step 1

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. (See page 27 for notes on this process.)

　　

Step 2

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.

　　

Step 3

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 dough 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.

　　

Step 4

Heat the oven to 350°F.

　　

Step 5

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-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.

　　

Step 6

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

　　

Notes

Step 7

We use corn flour in the corn cookies to deepen the flavor. If you can’t find corn flour, you can substitute 40 g (1/4 cup) flour and 8 g (4 teaspoons) freeze-dried corn powder (see page 18).

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.