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Toasted grits cookie

Based on Milk Bar’s Corn Cookie, we take it a step further. Well, several steps.

Toasted Grits Cookie

450 g butter at room temp

450 g brown butter at room temp

800 g sugar

100 g honey

100 g egg yolks

100 g milk

150 g sourdough discard

740 g AP flour

85 kamut flour

130 g toasted grits flour

50 g toasted grits

260 g freeze dried corn, powdered.

12 g baking powder

6 g baking soda

24 g salt

  1. Using the paddle attachment on a stand mixer, cream the butter and brown butter with the sugar and honey until light and fluffy. Add in the egg yolks, milk, and sourdough discard by slowly drizzling each in with the machine running on low speed. Let each addition absorb before adding the next. Scrape the bowl often to ensure a homogeneous mix. Visualize the nipple at the bottom of the mixing bowl as you scrape, wet ingredients tend to linger there.

  2. Increase the speed on the mixer to medium high speed and cream for 10 minutes. Scrape the bowl and paddle thoroughly and then cream again on medium high speed for 2 minutes more.

  3. Once step 2 is underway, scale the dry ingredients into a large bowl. Whisk them up to evenly disperse them. When step two is complete, add the dry ingredients to the bowl in two additions. Jog the machine on and off to slowly incorporate each addition before mixing on speed 1 for 1 minute. Scrape the bowl and mix on speed 1 for 1 minute more. Do not over mix.

  4. Transfer the batter to a lightly oiled container and cover, and then refrigerate the batter for 48 hours.

  5. Let the batter sit at room temperature for a few hours to become scoop-able. Scoop the batter onto parchment lined sheet trays, leaving a little room between each scoop. Once the tray is full, lay another piece of parchment over top and pat down each scoop through the paper into more of a disc shape. Refrigerate the cookies for at least 2 hours, or wrap tightly and freeze for one month.

  6. Preheat the oven to 350 F. Remove the cookies from the fridge and arrange on a parchment lined sheet tray, giving each enough space to expand. Bake the until the cookies spread, and just begin to brown around the edges. 10-12 minutes, 15 minutes maximum. Baking times will vary depending on how large the cookies have been scooped, and whether or not they are frozen; but look for the same markers for done-ness.