Growing Chefs! Ontario Corn Cookie Sandwhiches

Corn Cookie Sandwhiches

This recipe has been adapted from Christina Tosi and King Arthur Co.’s corn cookie recipe.”
10 large cookies
1 1/3 cups all purpose flour1/4 cup masa harina1/4 cup yellow cornmeal3/4 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt3/4 cup unsalted butter1 cup plus 2 tablespoons sugar1 egg1/4 cup white chocolate
Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsStand mixer with paddle attachmentSpatulaTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 350°F.

Measure all ingredients accurately.

Combine butter and sugar in the bowl of a stand mixer with paddle attachment. Mix on medium high speed for 2 – 3 minutes, until light and fluffy.

Scrape down the sides of the bowl, then add egg and beat for 3 minutes on medium speed.

Reduce the mixer speed to low then add baking powder, baking soda, masa harina, cornmeal, all purpose flour and salt. Mix until combined, no longer than 1 minute.

Get Cooking!

Using a ¼ cup, scoop dough onto a parchment lined baking sheet. Press the dough down to a disc shape about ½ inch thick

Bake at 350°F for 12 – 15 minutes until brown around the edges. The cookies will spread and crack slightly. They should still be a touch soft in the middle.

Remove from the oven and let cool on a wire rack.

Melt your chocolate in a bowl placed over a pot of simmer water, or in the microwave. Using a piping bag or just a spoon, drizzle the cookies with the melted white chocolate.