Corn belongs in dessert just as much as it does on the barbecue. These cookies are soft and buttery with little bursts of sweet corn throughout, while browned butter adds a rich, nutty flavour that tastes like summer in cookie form.
Ingredients:
- 1 cup butter
- 2 cups all purpose flour
- 1/2 cup cornmeal
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 ears corn ( reserve 1/2 cup whole kernels and puree the rest)
- 115g white chocolate chips
- Flaky Salt
Instructions:
- Brown the butter over medium hear, continue cooking until the milk solids turn golden and smell nutty, about 5-8 minutes. Once removed from heat add the white chocolate and whisk until melted and smooth. Let cool for 20 minutes.
- Prep the corn by cutting the kernels from the cob. Blend 1 cup of kernels until mostly smooth, and leave the remaining 1/2 cup whole for sweet little bursts.
- Mix the dry ingredients: Flour, cornmeal, baking soda, baking powder, salt.
- Whisk the brown butter with both sugars until glossy, then add egg yolk, egg, vanilla and the corn puree. Whisk until fully combined.
- Fold the dry ingredients into the wet ingredients and then gently fold in the corn kernels. Be careful not to overmix once dry and wet have been combined!
- Cover and chill in the fridge for at least 1 hour.
- Bake at 350 for 11-13 minutes until the edges are lightly golden and the centers are just set. Sprinkle with flaky salt immediately after the come out of the oven.
- Let cool and transfer to a wire rack, then bring to your next BBQ!
Tip: Chilling the dough prevents spreading and allows the flavours to develop!
