adapted from Christina Tosi, Milk
2 sticks butter, at room temperature
1 ½ c. granulated sugar
1 1/3 c. flour
¼ c. corn flour
¾ tsp. baking powder
¼ tsp. baking soda
1 ½ tsp. kosher salt
Combine the butter and sugar in the bowl of a stand mixer and cream together on high speed for 3 minutes. Scrape down the sides of the bowl and add the egg, beating the mixture on high speed for an additional 8 minutes.
Scrape down the sides of the bowl and add the flour, corn flour, baking powder, baking soda, and kosher salt. Mix on low speed just until the dry mix is incorporated (>1 minute).
Scoop the dough into 2 oz. portions onto a parchment-lined cookie sheet, pressing down on the top of each portion to flatten them slightly. Tightly wrap the cookie sheet with plastic wrap and freeze the cookies overnight.
Place the cookies on a lined baking sheet, leaving about 4” between each cookie puck. Bake the cookies at 350 F for 18 minutes, or until the edges are browned, the center is golden, and the tops are set.
Allow to cool completely on the cookie sheet before transferring to a plate. The yield on this recipe is 16-20 cookies.
- If you are unable to find corn flour, you can substitute ¼ flour and 4 tsp. freeze-dried corn powder.
- The original recipe recommends refrigerating the cookie dough overnight, but for our purposes we have found that freezing really works best. In a home kitchen, though, it would be worthwhile to consider just refrigerating the dough.
- These cookies should keep well at room temperature for five days. Before baking, the frozen cookie dough pucks should keep for upwards of six weeks, and the baked cookies can also be frozen for about a month.