Brown Butter Corn Cookies Lime (Print Version)
# Ingredients:
→ Addition
01 -
1 cup fresh corn kernels, cut off the cob
→ Flours
02 -
130 g gluten-free 1-to-1 baking flour (like Bob's Red Mill)
03 -
120 g corn flour
→ Eggs
04 -
2 large eggs
→ Dairy
05 -
115 g unsalted butter
→ Leavening & Seasoning
06 -
1 teaspoon kosher salt
07 -
2 teaspoons baking powder
→ Sweeteners
08 -
55 g light brown sugar, packed lightly
09 -
150 g regular white sugar
# Instructions:
01 -
Set the cookies on the baking tray to cool down for a little while, then swap them over to a wire rack. Let them cool off all the way before you dig in.
02 -
Scoop your cold dough onto parchment-lined trays using a cookie scoop, leaving room between dollops. Bake at 175°C for 13-16 minutes. Look for golden edges and firm tops.
03 -
Slide the dough into your freezer for about 25 minutes, so it stiffens up.
04 -
Mix the fresh corn into your dough. Give it a good stir to spread it through.
05 -
Combine the dry and wet mixes bit by bit. Stir until you've got a thick dough.
06 -
Toss together the baking flour, corn flour, salt, and baking powder in another bowl. Give it a good mix.
07 -
Crack the eggs in their own bowl. Whisk a spoonful of that warm butter-sugar mix into the eggs so they warm up. Once they’re ready, mix the eggs into the main bowl till everything's blended.
08 -
Whisk both sugars together in a large bowl. Pour in your warm brown butter and mix until it's all smooth.
09 -
Melt your butter in a skillet on medium. Keep stirring. Once it smells nice and nutty and looks dark amber—about 5 to 7 minutes—pull it off the heat and let it cool for a few moments.
10 -
Fire up your oven to 175°C. Get your baking sheets lined with parchment paper.
# Notes:
01 -
Letting eggs get used to the warm mix keeps them from getting scrambled.
02 -
If you want soft cookies, don’t skip chilling the dough before you bake.
03 -
Fresh corn kernels bring a sweet pop you just won’t get from canned or frozen.