I have a lot of fruit in my fridge. I've had a lot of fruit for weeks. I can't eat enough of it and while I've been baking with it, really these things are mostly delicious enough on their own.
So I've been baking a lot of cookies. I know now isn't really the time for cookies, but I've been doing it anyways. There is something almost meditative about baking cookies in the morning. The day is young, not too warm yet, and you feel like, covered in flour, you just may be the only person awake. It's a feeling that from time to time can give you goose bumps. Clearly, I haven't done much in the way of real meditation, but this is what I've got and I'm pretty sure it has the same effect. Plus, by the end, you get to eat cookie dough.
I've always been a fan of no nonsense baking. Not cutting corners per say, but baking with a bit of wiggle room, or panache, if you will. I think that's why I am so obsessed with Christina Tosi of Momofuku's Milk Bar. She really doesn't mess around. Also, she doesn't bring her eggs to room temp before adding them to the mix. I've been a fan of doing that for years and have felt guilty about it for just as long. I'm glad someone finally told me it was ok. It's a huge weight off my shoulders. Really, it is.
So with the authority of whatever higher baking Gods that be, here are my new favorite cookies. I've also been thinking they would be really great with some maple soft serve and maybe some bourbon....
Either way they're pretty delicious.
Adapted from the Milk Bar CookBook
Basically the only thing I changed was swapping corn flour (I didn't have any on hand) with stone ground corn meal, the blue kind in particular. I think the corn meal adds a nice grittiness to the cookie and combined with the corn powder gives great texture, crunch, and chewiness all at the same time. Basically, it makes for the perfect cookie trifecta.
And don't worry, I'm determined to get some soft serve soon, but for now you'll have to settle for a cold glass of milk.