Garlic Naan

Garlic Naan 1As much as I love trying out new restaurants and cuisines, I have a terrible habit of ordering the same menu items wherever I go. It’s not that I don’t like trying new things, I suppose I know what I like and I always crave that same dish every time. For example, at Thai restaurants it would be pad thai, chow fun at Chinese restaurants, gyro at Greek restaurants and chicken tikka masala and naan at Indian restaurants. Which brings us to today’s recipe, naan. As a lover of all things bread, fresh naan is one of those things that I can eat every day without complaint. (My waistline on the other hand is another story.) Glistening with melted garlic butter and specks of kosher salt, this buttery, chewy, slightly salty, sweet and crispy yeast bread is amazing.
Garlic Naan 4Garlic Naan 8What makes this garlic naan extra garlicky is the addition of granulated garlic to the yeast dough. That plus the chunks of fresh garlic in the melted butter makes this a flavor bomb that is just waiting to be consumed.
Garlic Naan 7 Garlic Naan 6If you’ve never worked with yeast before, I can understand why you would be wary of this recipe. Don’t be scared! Yes, the yeast can die on you but you can easily dump it out and try again if it fails. Just make sure that the filtered (don’t use tap water!) water is not over 115˚F when you add the yeast. Before I got a thermapen (Which btw, is awesome. It is worth every penny), I used to stick my finger in the water and if I didn’t have to immediately pull out my finger from the heat, I knew it was ready to go. Silly I know, but desperate times call for desperate measures.
Garlic Naan 3Cook it under the broiler for that perfectly brown, slightly charred taste that you can probably replicate on the grill. I once read that it also works well on a George Foreman grill and also a greased pan on a stovetop. I’ve tried both methods and the broiler is the best. Hands down.
Garlic Naan 5Garlic Naan

1 (.25 oz) package active dry yeast
1 c. warm water* (not above 115˚F)
¼ c. sugar, divided
3 tbsp. milk
1 egg
2 tsp. kosher salt, plus more for sprinkling
1 tbsp. granulated garlic
4 to 4 ½ c. all purpose or bread flour**
1 tbsp. garlic, minced
6 tbsp. unsalted butter


  1. In a small bowl, stir water, 1 tbsp sugar and yeast together until yeast is incorporated.
  2. In the bowl of a standing mixer, mix 3 tbsp sugar, milk, egg, salt, garlic and 4 cups of flour until combined.
  3. Once yeast has proofed, add it to the flour mixture and mix in the standing mixer with the dough hook attachment until combined. The dough should look fairly wet.
  4. Let the dough rest for 8 minutes.
  5. With the mixer on medium-low speed, knead dough until dough is smooth and pulls away from the bowl, about 6-8 minutes. If the dough does not pull away or show signs of it at 5 minutes, add the additional ½ c. of flour ¼ c. at a time until desired consistency forms.
  6. Transfer dough to an oiled bowl, cover and let rise for 1 hour or doubled in size.
  7. On a floured surface, deflate and divide the dough into 16 even pieces and form into smooth balls.
  8. Place dough balls on a baking sheet and let rise for 30-45 minutes, or doubled in size.
  9. While the dough is rising, preheat the broiler in your oven. Line the broiling pan with a sheet of aluminum foil.
  10. In a microwave safe bowl, add the minced garlic and the butter and gently melt the butter.
  11. Once the dough has risen, flatten out the dough into a round or oval shape by gently stretching it out. The naan becomes crisper the thinner you stretch it.
  12. Place dough onto the broiler pan and cook 1-2 minutes until golden brown and slightly charred.
  13. Flip the dough over and cook for another minute or two until desired color is reached.
  14. Take naan out and while it is still hot, brush on melted garlic butter and sprinkle with kosher salt.
  15. Continue this step until all of the dough is cooked, buttered and salted.

*Make sure the water is not above 115˚F
**Both types of flour work well, but the bread flour produces a chewier naan.
***Recipe adapted from allrecipes.

Bánh Mì Quesadillas (Vietnamese Quesadillas)

Vietnamese Quesadillas 4I found something that has changed my life: cook-and-serve flour tortillas from TortillaLand. After reading this post about these tortillas, the first thing I did was do a quick search and found that the only Walmart that carried them were over 10 miles away. Now, I know 10 miles is nothing in other parts of the country, but for me? 10 miles is far, especially when there is a Walmart less than 4 miles away. I almost gave up on them, but I was haunted by their flaky, perfectly puffed up pictures and I had to have them. So I dragged my butt over to the Walmart and acquired a package of it. And as much as I wanted to have them right away, I couldn’t! I mean, yes, I could’ve tossed in a few well-chosen ingredients and called it a day, but these were special and I needed the final product to be as special as its base.
Vietnamese Quesadillas 3If you are not familiar with a bánh mì, it is a Vietnamese sandwich that is filled with meat, a mayo-based spread, cucumber, pickled carrots and daikon, cilantro, and chili peppers inside a baguette. If you’ve ever had a great bánh mì, you would know that it is an explosion of flavor and contrasting textures. In this spinoff, the mayo spread is replaced with mozzarella cheese, the bread with the tortilla and the meat with a Vietnamese fish-sauce shredded chicken.
Vietnamese Quesadillas 2Before I go on about the awesomeness of this quesadilla, I must warn you about this Vietnamese fish-sauce shredded chicken. It is a modified version of the famous Pok Pok’s wings. I’ve made the fried wings for this year’s Star Wars Day and it was the most delicious chicken wing I’ve ever put in my mouth (and I’ve had my fair share of fried chicken wings). The only downside is it will make your house smell like fish sauce. Now for some people, this might be a deal breaker but I swear to you, it is worth suffering a day of a fish sauce stink for it.
Vietnamese Quesadillas 1This is a minimum two-day project. You need a day to pickle the shredded daikon and carrots. It wouldn’t hurt to make the shredded chicken a day before either because it’s a little complicated than the average chicken recipe. But when you bite into that crispy flaky tortilla filled with warm melty cheese, garlicky chicken, tangy pickled vegetables and the crisp crunchy cucumber and jalapeño, it will make you say, “I can eat this every day of my life.” Because I did… every time I made it this week.
Vietnamese Quesadillas 2Bánh Mì Quesadillas (Vietnamese Quesadillas)

Pickled Daikon and Carrots

1 large carrot
1 small daikon
2 tbsp. chopped fresh cilantro
½ c. vinegar
¼ c. sugar
½ c. water


  1. At least a day before making the quesadillas, grate the carrot and daikon over the large holes in a box grater.
  2. Heat vinegar, water and sugar together until sugar dissolves.
  3. Place carrot, daikon and cilantro in a heatproof bowl and pour the vinegar mixture over the vegetables.
  4. Once cooled, marinate in the refrigerator for at least 24 hours.

Vietnamese Fish-Sauce Shredded Chicken

8 large cloves of garlic
½ tsp. kosher salt
¼ c. warm water
½ c. fish sauce
½ c. sugar
1 ½ lb. chicken, cooked and shredded


  1. Finely mince the garlic and place into a small bowl.
  2. Sprinkle salt over it and add warm water to the bowl and stir. Let rest for 5 minutes.
  3. Pour the garlic mixture over a sieve and push the garlic to extract as much juice as possible. Reserve the garlic juice and garlic bits separately.
  4. Stir fish sauce and sugar together with the garlic juice until sugar is dissolved.
  5. In a small pot, pour a few tablespoons of oil and heat until oil shimmers.
  6. Fry the reserved garlic bits until it turns golden brown and drain on a paper towel.
  7. Add the fish sauce mixture into the small pot and simmer until it becomes a thick sauce.
  8. Once thickened, pour over the shredded chicken and mix until completely covered.
  9. Add the fried garlic pieces and mix thoroughly.


pickled daikon and carrots
Vietnamese fish-sauce shredded chicken
seedless cucumbers, sliced into thin strips
mozzarella cheese, shredded
jalapeño, sliced thinly
flour tortillas*


  1. Heat a nonstick pan over medium heat.
  2. Toast the tortillas on both sides. (If using the cook and serve tortilla, cook the tortilla on both sides.)
  3. Spread mozzarella cheese evenly across a tortilla and melt.
  4. Once the cheese has melted, spread the shredded chicken over half of the tortilla.
  5. Layer the pickled daikon and carrots, followed by the cucumber and then the jalapeños.
  6. Fold tortilla in half and press down to secure the fillings.
  7. Remove from pan and cut into wedges.
  8. Enjoy

I highly recommend the cook-and-serve flour tortillas from TortillaLand.
** Picked daikon and carrot adapted from All Recipes.
*** Vietnamese fish-sauce shredded chicken adapted from Pok Pok by Andy Ricker.

Broiled Lamb Chops with Roasted Potatoes and Broccoli {Simple Sundays}

Broiled Lamb Chops with Roasted Potatoes and Broccoli  4I understand that sometimes my recipes are a little tricky, have too many steps, slightly overabundant in ingredients or a bit complicated. So on Simple Sundays, every recipe will be exactly as stated. Simple. There will be many recipes almost too basic to even write a recipe for, but still delicious in its simplicity. It will include every day dinners that can be done around 30 minutes or cookies that can be whipped up on a whim. After all, we can’t make gourmet meals every night. 🙂
Broiled Lamb Chops with Roasted Potatoes and Broccoli  1I have to be honest; I’m not a huge fan of lamb. It is usually too gamy for my palate. But, there is something about lamb chops that is so tender and delicious, I can’t resist them. Plus, they aren’t as gamy as other cuts of lamb.
Broiled Lamb Chops with Roasted Potatoes and Broccoli  2This is one of those dinners that are effortless but sounds fancy and plates beautifully. The only downside is that your oven has to be on. However, it’s been so chilly here in Jersey that the prospect of a warmer kitchen isn’t terribly off putting.
Broiled Lamb Chops with Roasted Potatoes and Broccoli  3Broiled Lamb with Roasted Potatoes and Broccoli

1 rack of lamb, frenched
1 lb. baby potatoes*
4 cups of broccoli florets
1 tsp. granulated garlic (or 4 garlic cloves, minced)
dried or fresh thyme
olive oil
kosher salt
freshly ground black pepper


  1. Preheat the oven to 400˚F and on a sheet pan lined with aluminum foil, drizzle the potatoes with olive oil and season with salt, pepper and 1/2 tsp. granulated garlic. Put into oven to start roasting.
  2. Divide the rack of lamb into individual lamb chops. Arrange your lamb chops on a sheet pan lined with aluminum foil and season with salt, pepper and thyme on both sides.
  3. When the potatoes have roasted for about 15 minutes, turn the oven on to broil and remove the pan of potatoes.**
  4. Add the broccoli to the pan and season the broccoli with the remaining ½ tsp of granulated garlic, salt and pepper. Place the pan back in to the oven.
  5. Broil the lamb chops 5 minutes per side, 10 minutes in total. Let the meat rest for about 10 minutes.
  6. The potatoes and broccoli should be done at the same time as the lamb chops. If not, continue baking while the lamb is resting and check every 2 minutes. You want a knife to slide easily into the potato and the broccoli to be crisp tender.
  7. Arrange them on a plate and you’re done!

* Buy them as small as you can get them for faster cooking.  I get teeny tiny potatoes from Trader Joe’s and it’s the best thing for quick meals.
** I should note that I have a gas oven that has a separate broiling rack under the oven.

Groot Cupcakes (Mont Blanc Cupcakes)

guardians of the galaxy cupcake 2Remember how I gushed about Guardians of the Galaxy a couple of posts back?* Apparently, I wasn’t done with it. (Wait, have you watched it yet?  Can you please? It’s totally awesome. Thanks.) The latest Marvel movie had me racking my brain for a dessert idea and naturally I started with my favorite character of the group, Groot. To be honest, I thought that the idea of Groot was silly. Really, a talking tree that only says, “I am Groot” exclusively in that order? But as the movie went on, the simplest character became the most interesting and loveable of them all.
guardians of the galaxy cupcake 3A Mont Blanc is a chestnut flavored dessert. The chestnut cream is traditionally piled high and topped with powdered sugar which resembles a snow capped mountain. Hence the name, Mont Blanc, just like the mountain that borders France and Italy. The tan color of the chestnut cream is similar to the color of tree bark so instead of piling up the cream in a circle, I decided to turn it into Groot’s face.  
Groot Cupcakes (Mont Blanc Cupcakes) 2This particular Groot cupcake starts with a syrup soaked genoise cake. It is then filled with chestnut cream and dipped in a perfectly shiny chocolate ganache. (Seriously, so shiny.  I couldn’t keep my eyes off of them.) It is then topped with more chestnut cream, only this time it is piped with a multi-hole pastry tip in the shape of Groot’s face.
Groot Cupcakes (Mont Blanc Cupcakes) 1A few fondant additions later, you have your very own mini swarm of Groots.** Super cute and perfect for a Marvel, Guardians of the Galaxy or Superhero themed party, I hope you give it a try for your next gathering.
guardians of the galaxy cupcake 1Groot Cupcakes (Mont Blanc Cupcakes)

Genoise Cake

5 large eggs, room temperature
⅔ c. sugar
½ tbsp. corn syrup
1 ⅓ c. cake flour
1 tsp. vanilla extract
2 tbsp. butter, melted
2 tbsp. milk
2 tbsp. vegetable oil


  1. Preheat the oven to 325˚F and line muffin tin with cupcake liners.
  2. In a bowl of a standing mixer fitted with the whisk attachment, beat the eggs until homogenous.
  3. Add the sugar and corn syrup to the eggs and mix on high speed until thickened, lightened and a ribbon forms when whisk is lifted.
  4. Sift the cake flour into the egg mixture and fold until no traces of the flour remain.
  5. In a separate bowl mix vanilla extract, butter, milk and vegetable oil and mix into the flour mixture.
  6. Fill the cupcake liners with batter and bake 12-15 minutes until golden brown and a toothpick comes out clean.
  7. Cool on a cooling rack.

Simple Syrup

¼ c. sugar
¼ c. water


  1. In a small pot, heat sugar and water until sugar is completely dissolved. Set aside and let cool.

Chestnut Pastry Cream

2 c. milk
¼ c. sugar
2 egg yolks
1 egg
¼ c. cornstarch
¼ c. sugar
2 tbsp. unsalted butter
1 tsp. vanilla extract
320 g. chestnuts, roasted and peeled
¼ c. heavy whipping cream


  1. In a medium saucepan, bring milk and ¼ c. sugar to a boil.
  2. In another medium bowl, mix egg yolks, egg, cornstarch and ¼ c. sugar until a paste forms.
  3. Using a ladle, drizzle a ladleful of milk while continuously whisking the egg mixture. Continue to drizzle in hot milk a little at a time until you mix in ¾ of the milk.
  4. Take the egg milk mixture and pour it into the saucepan with the remaining milk.
  5. Cook the mixture while stirring constantly over medium heat until mixture is thickened and pudding like.
  6. Remove saucepan from heat and mix in butter and vanilla extract. Set aside.
  7. In a food processor, puree chestnuts until very fine.
  8. Add the pastry cream and process until a smooth paste forms.
  9. Add the heavy whipping cream and process until completely mixed in.

Chocolate Ganache

8 oz. good quality dark chocolate, chopped into small pieces
¾ c. heavy whipping cream
2 tbsp. sugar
2 tbsp. unsalted butter
1 pinch kosher salt


  1. Bring whipping cream and sugar to a boil in either a saucepan or microwave.***
  2. In a medium bowl, pour hot cream mixture over the chopped chocolate.
  3. Let it rest for 5 minutes, then whisk mixture until smooth.
  4. Add the butter and salt and mix until fully incorporated.

Fondant Pieces

You will need:
green fondant
black fondant
white fondant


For the leaves:

  1. Pinch off tiny pieces of green fondant and form shapes of leaves by molding one end narrower than the other side.

For the eyes:

  1. Roll out black fondant ⅛ in. thick. Cut out circles that are ¾ in. in diameter.  (I used the end of a fat bubble tea straw.)
  2. Pinch off tiny pieces of white fondant and make tiny circles to press flat onto the black fondant. Remember to place the pieces off center to avoid deadpan eyes. (I placed mine to in the north east quadrant of the eyes.)


  1. With a pastry brush, brush the tops of cooled cupcakes with the simple syrup.
  2. Let it rest 5 minutes and go over it once more with the simple syrup.
  3. Fill a pastry bag fitted with a narrow plain pastry tip with half of the chestnut pastry cream; fill each cupcake with about a tablespoon of pastry cream.
  4. Dip the tops of the cupcake with the chocolate ganache, and let set in the freezer for about 5 minutes.
  5. Fill a pastry bag fitted with a multi-hole pastry tip, with more chestnut pastry cream.
  6. Using a stead pressure, draw Groot’s face using an up and down motion. Make sure you go over the each area several times to give it a 3D effect.
  7. Carefully place the fondant eyes in the center of the face and arrange the fondant leaves at the top of the head. Remember the fondant WILL melt in time, do not place the fondant pieces until you are ready to serve or as close to the serving time as possible.

*If you don’t know by now, I’m into the geek/nerd culture.  I wouldn’t say I’m fully immersed it in, but maybe waist deep.
** Warning about the fondant addition.  Because the fondant is resting on top of a pile of pastry cream, the fondant will melt with time.  I would give you a solid hour before it starts to melt.  Tread lightly and be aware. 🙂
*** If using the microwave, be careful not to overheat it.  It will bubble over, leaving you a large mess to clean… not that this happened to me.  No, it totally did.  Don’t be like me.

Chocolate ganache recipe adapted from recipe girl.

Sausage and Spinach Pasta

Sausage and Spinach Pasta 3I have this silly mentality that as long a dish has dark leafy greens, it is somewhat healthy.  Peas, carrots, celery… those don’t fool me, but add kale, spinach, or broccoli to the mix and I’ll think that it’s nutritious.  So if you follow my train of thought, you can understand why I would proclaim that this pasta is nutritious and healthy.
Sausage and Spinach Pasta 6It’s really not though, I should know.  It’s rich without feeling heavy and gloriously creamy without being greasy.  In fact, it tastes so decadent that people were surprised I only used 4 tablespoons of butter for an entire pound of pasta.
Sausage and Spinach Pasta 1It starts with a pound of good Italian sausage, and when the sausage is cooked and the delicious brown bits are formed, you add your veggies.
Sausage and Spinach Pasta 2Then you start your béchamel sauce which is the key to having a pasta taste so creamy and finally, you add your freshly grated cheddar.  No, not the shredded bagged stuff, the seriously sharp, good stuff you get by the block. The dish comes together relatively quickly and the sauce requires only one pot. Oh, and the flavor? Explosive! 😉
Sausage and Spinach Pasta 4

Sausage and Spinach Pasta

1 lb. sweet Italian sausage
1 lb. dried pasta (I used thin spaghetti)
½ lb. baby spinach
5 cloves of garlic, minced
1 large onion, diced
½ tsp. red pepper flakes
4 tbsp. unsalted butter
⅓ c. all-purpose flour
1 ½ c. whole milk
1 ½ c. chicken stock
6 oz. aged white cheddar, grated
salt and pepper to taste


  1. Bring a large pot of salted water to boil while you prepare the sauce.
  2. In a large, heavy bottomed pot cook the Italian sausage until cooked through and brown bits have formed on the bottom of the pan.
  3. Add the onion and cook until softened, then add the spinach, garlic and red pepper flakes until the spinach wilts and releases liquid.  Continuously scrape the bottom of the pot to remove the brown bits.
  4. Add the butter and once it melts, stir in the flour and cook until the mixture becomes pasty and smells slightly nutty.
  5. Slowly add in the chicken stock while stirring the mixture to avoid any lumps.
  6. Then, slowly add in the whole milk while stirring the mixture to avoid any lumps.
  7. Add the grated cheddar in small increments until completely incorporated.
  8. Simmer sauce while boil the pasta.
  9. Once the pasta is cooked and drained, add salt and pepper to the sauce to taste.
  10. Add the pasta to the sauce and stir until sauce is evenly distributed throughout the pasta.

Mini Green Tea Cake

Mini Green Tea Cake 2It’s been forever since I posted something on the blog.  This is what happened…  The weekend before I left for my vacation to Korea, I made a wedding cake, mini wedding desserts and did desserts for a confirmation banquet.  It was jam packed with sugar, whipped cream, flour and butter.   At this point, I was so sick and tired of seeing ingredients I had to take a break.  If you follow me on Instagram, you probably saw that I went on a two week vacation to South Korea and by the time I got back, I was so jet lagged I didn’t have it in me to do anything.  And so here I am, three weeks later posting a new recipe for you guys.  I think I’m sufficiently rested and I hope to continue on this culinary journey with you with no more stops in the road.
Mini Green Tea Cakes 4This green tea cake was inspired by my trip to O’Sulloc Tea Museum in Jeju, South Korea.   Unfortunately the weather was horrible the day we went and I wasn’t able to see the plantation but, I did enjoy some green tea desserts.Mini Green Tea Cakes 1I paired my cake with both red bean and sweet potato frosting.  The slight bitterness of the green tea balances well with the smooth creamy sweet potato and the red beans give it a pop of interesting texture.  While we are talking about sweet potatoes, I should let you know that I do not mean the orange fleshed American sweet potato.  This is the potato I am talking about.   The Korean/Japanese sweet potato has purple skin and yellow flesh.  When baked, it tastes slightly like a perfectly roasted chestnut and is less water logged than its American cousin. With that bit of information, I hope you give it a try! Enjoy 🙂Mini Green Tea Cake 3

Mini Green Tea Cakes

Green Tea Cake

¾ c. cake flour
2 tbsp. matcha powder
1/2 tsp. baking powder
¼ tsp. kosher salt
4 large eggs, separated
pinch of cream of tartar
¾ c. granulated sugar, divided
2 tablespoons buttermilk


  1. Preheat oven to 350˚F and line a half sheet pan with parchment paper.
  2. In a bowl, sift together cake flour, matcha powder, baking powder and salt. Set aside.
  3. In a bowl of a standing mixer fitted with a whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy.  Once foamy, slowly add ¼ c. granulated sugar until incorporated and raise speed to high until stiff peaks form.
  4. In a separate bowl of a standing mixer fitted with a whisk attachment, whisk egg yolks until pale and thickened.  Then add ½ c. granulated sugar and mix until thick and the batter forms ribbons when whisk is lifted.
  5. Stir in buttermilk to the egg yolk mixture until combined.
  6. Fold in flour mix into the egg yolk mix until just combined.
  7. Fold in egg white mixture until fully incorporated.
  8. Pour batter into the prepared pan and spread evenly.
  9. Bake for 10-12 minutes until a toothpick comes out clean or the cake is springy to the touch.
  10. Let cool.

Sweet Potato Frosting

1 lb. Korean/Japanese sweet potatoes, roasted and peeled
2 tbsp. heavy cream
pinch kosher salt
⅓ c. vanilla frosting


  1. In a food processor, add all the ingredients and puree until smooth.

Red Bean Frosting

8 oz. canned sweet red beans
⅓ c. vanilla frosting


  1. In a separate bowl, mix red beans and vanilla frosting until completely blended.

Assemble the Mini Green Tea Cakes:

  1. Using a 2” cookie cutter, cut out 2” cake rounds.
  2. Use the same cookie cutter to assemble the cake.
  3. Place a cake round into the cookie cutter and proceed to layer the red bean frosting, a cake round, sweet potato frosting and finish off with a cake round.
  4. Slowly remove the cookie cutter to reveal your layered cake.
  5. If desired, you can garnish the tops of the cake with powdered sugar.

Green Tea Cake adapted from Oh Sweet Day!


Milk Bar Corn Cookies

corn cookie 3After hearing about Christia Tosi’s amazing creations for years, I finally had the opportunity to go to a Momofuku Milk Bar last weekend.  Everything sounded delicious but I had three things I just had to try:

1) crack pie
2) cereal milk soft serve with cornflake crunch
3) corn cookie

corn cookie 2They were all good but I think I set my bar way too high because I was not impressed for the most part.  My favorite out of all three was the corn cookie and even that was disappointing because I wanted it to be more corn-y.
corn cookie 1I had the recipe for corn cookies bookmarked from Christina Tosi’s book for years, but I didn’t want to make it before I had the real thing.  So with finally having a Milk Bar experience under my belt, I gave the recipe a spin.  I followed all the instructions: bought European butter, King Arthur bread flour, corn flour, and freeze dried corn, measured every single ingredient by weight, and even did two batches of cookie dough, one resting for 1 hour and another 24 hours.  (FYI a 24-hour rest yielded a better cookie.)
corn cookie 5And guess what, it wasn’t the same!  It didn’t have the buttery smooth interior of the original and the flavor wasn’t all there.   I’m not saying it was a bad cookie.  It was delicious with a slight corn scent and a lingering crispness.  I guess you could say that I was looking for a clone, but I found a sibling instead.
corn cookie 4I’m working on my own corn cookie, a cornier and chewier version.  But until then, I’ll leave you with the official recipe.  (It’s still really good! I promise!)

Milk Bar Corn Cookies
From Momofuku Milk Bar by Christina Tosi, David Chang

16 tbsp. or 2 sticks (225 g) butter*, at room temperature
1½ c. (300 g) sugar
1 egg
1⅓ c. (225 g) flour**
¼ c. (45 g) corn flour***
⅔ c. (65 g) freeze-dried corn powder****
¾ tsp. (3 g) baking powder
¼ tsp. (1.5 g) baking soda
1½ tsp. (6 g) kosher salt


  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.
  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.
  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.
  4. Heat the oven to 350°F.
  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.
  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.

*European butter is recommended for the higher fat content and its characteristic yellow color.
**King Arthur Bread Flour is recommended for the higher protein content.  However because of the higher protein, you must be careful when adding your flour.  Once the flour is mixed, be careful not to over mix because it will easily form tough cookies.
***Corn flour can be found online or in well stocked supermarkets.   I found mine at Whole Foods.
****You can make your own freeze-dried corn powder by grinding freeze-dried corn in a food processor or blender.  You can find it online or in well stocked supermarkets.  I found mine at Target.