Brown Butter Corn Cookies Lime (Print Version)
# Ingredients:
→ Addition
01 -
1 cup fresh corn kernels right off the cob
→ Leavening & Seasoning
02 -
1 teaspoon kosher salt
03 -
2 teaspoons baking powder
→ Flours
04 -
120 g corn flour
05 -
130 g gluten-free 1-to-1 baking flour (like Bob's Red Mill)
→ Eggs
06 -
2 large eggs
→ Sweeteners
07 -
55 g light brown sugar, loosely packed
08 -
150 g regular white sugar
→ Dairy
09 -
115 g unsalted butter
# Instructions:
01 -
After they're done baking, let those cookies sit on the trays for a few minutes. Then pop them onto a wire rack until they're totally cool before digging in.
02 -
Once the dough is chilled, scoop it out with a cookie scoop and space each dough ball out on the lined baking trays. They need some room. Bake at 175°C for 13-16 minutes. Look for golden edges and a center that's set.
03 -
Pop the dough in the freezer for about 25 minutes so it gets nice and firm.
04 -
Toss those fresh corn bits into your dough. Mix so every bite gets some kernels.
05 -
Pour the dry mixture into the wet one a little at a time. Stir it up until you can't see any more dry spots and the dough looks thick.
06 -
In a clean bowl, mix your corn flour, gluten-free blend, baking powder, and salt. Make sure they're tossed together well.
07 -
Crack your eggs into a small bowl. Grab just a spoonful of the warm sugar-butter mix and add it in, whisking so you don't cook the eggs. Once blended, pour and whisk the eggs into the bigger sugar mixture.
08 -
In a big bowl, whisk together white sugar and brown sugar. Pour in your warm browned butter and keep whisking till it's all mixed and smooth.
09 -
Drop your butter in a skillet over medium heat. Stir it as it melts. Keep going a few minutes till you see a deep golden color and catch a nutty smell. Take it off the heat and let it cool off a bit.
10 -
Set your oven to 175°C. Put some parchment paper on your baking trays so nothing sticks.
# Notes:
01 -
Cooling the dough all the way gives you the best shape and keeps cookies chewy.
02 -
If you mix in your eggs straight away, you can end up with bits of cooked egg, so it's good to temper them first.
03 -
Fresh corn, sliced straight off the cob, gives pops of sweetness you miss with canned or frozen.