Brown Butter Corn Cookies

Brown Butter Corn Cookies

Ingredients:

• 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 1 cup Bob’s Red Mill Corn Flour

• 1 stick browned unsalted butter

• ¾ cup granulated sugar

• ¼ cup brown sugar, lightly packed

• 2 large eggs

• 1 cup fresh corn kernels

• 2 tsp baking powder

• 1 tsp kosher salt

Preheat the oven to 350F.

In a skillet, melt down one stick of unsalted butter over medium heat. Using a whisk or wooden spoon, stir the butter and allow it to brown (5-7 minutes). When the butter is a beautiful amber color and gives off a nutty aroma, turn the heat off.

In a large bowl, combine the two types of sugar. Carefully pour the warm brown butter and whisk together. Crack two large eggs into a separate bowl. Add a scoop of the warm sugar mixture and thoroughly whisk into the eggs. This will temper them to prevent scrambling. Whisk the tempered eggs into the sugar mixture and reserve.

In another bowl, thoroughly combine the Bob’s Red Mill flours together. The 1-to-1 will offer good baking structure for the cookies while the corn flour will give us some foundational corn flavor and aromatics. Add in the baking powder and kosher salt and whisk together. 

Gradually start to add the dry ingredients into the wet. The dough will become quite thick. Lastly, add the cup of fresh corn into the dough and fold together. Place the bowl of dough into the freezer for 25 minutes to firm up before baking. Using a cookie scoop, evenly space out the cookies on parchment paper lined baking sheets. Depending on the size of your cookies, they will bake for 13-16 minutes at 350F. Allow to rest before serving to allow some final carryover cooking. Cool completely and enjoy!