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In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and mix them together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, and add the egg and beat for 7 to 8 minutes until the batter is light and fluffy and almost doubled in size.
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Reduce the mixer speed to low and add the flour, corn flour, freeze-dried corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Do not walk away from the machine during this step, or you will risk overmixing the dough. Scrape down the sides of the bowl.
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Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measuring cup), 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.
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Preheat the oven to 375 F.
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Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 15-18 minutes. The cookies will puff, crackle and spread. I used a Silpat liner on one baking sheet and I only baked for 15 minutes; I baked on another sheet with parchment, and they needed a full 18 minutes to bake completely. Also, if you bake on dark metal pans, set the timer for 15 minutes and check them, they will cook faster on dark metal.
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When done remove the pans from the oven. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
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Notes:
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Corn flour: Can be found near specialty flours and is available at various stores. I buy Bob's Red Mill corn flour at Whole Foods Market. If you do not want to buy a package, you can substitute 1/4 cups bread flour with 4 teaspoons of freeze-dried corn powder (see below).
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Freeze-Dried Corn Powder: Buy regular freeze-dried corn (at Whole Foods or Amazon.com) and grind in a food processor or blender until it reaches a fine powder. Go ahead and buy this stuff, it's fun to snack on while baking the cookies.
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Recipe adapted from Momofuku Milk Bar Cookbook.
