Sourdough Corn Cookies

Beat the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer) for a few minutes until pale and fluffy. Scrape down the sides of the bowl with a spatula if needed.
Add the egg yolks, sourdough discard, and vanilla and mix until combined.
226 g Unsalted Butter, 250 g Granulated Sugar, 2 Egg Yolks, 100 g Sourdough Discard, 1 tsp Vanilla Extract
In another bowl, combine the dry ingredients.
Then, add it to the stand mixer bowl and mix just until combined and no flour specks remain.
Cover and chill the cookie batter for at least 30 minutes or overnight.
220 g All-purpose flour, 65 g Cornmeal, 1 tsp Baking Soda, ½ tsp Kosher Salt, 28 g Cornstarch
As the cookies chill, or up a couple of days in advance, make the caramelized honey cornflakes (or skip this step if you just want plain corn cookies).
Line a small baking sheet or large plate with parchment paper and set aside.
Heat the honey and pinch of salt in a small skillet over medium heat. Stir constantly with a spatula until the honey becomes a dark amber color with small bubbles and a fragrant honey aroma, about 4-5 minutes
Immediately remove from the heat and stir in the butter (it'll bubble) and cornflakes. Toss the cornflakes in the caramelized honey to completely coat and spread the cornflakes on the parchment paper to cool and harden.
75 g Honey, 1 pinch Kosher Salt, 1 TBS Unsalted Butter, 38 g Cornflakes
Preheat the oven to 350ºF (177ºC) with a rack in the middle and line a couple of baking pans with parchment paper.
Combine 50g of granulated sugar (¼ cup) and 1 TBS of cornmeal in a small bowl for coating.
Portion the chilled corn cookie dough into 2 TBS balls (they should weigh about 44g each) and toss in the sugar mixture to coat. You should get about 20 cookies.
Place the cookies on the prepared baking sheets with a few inches in between them (they will spread).
Bake one pan at a time for even baking and refrigerate the rest of the cookies in between.
Bake for 8 minutes, then remove the pan from the oven and pan bang it onto a countertop to deflate the cookies and create crispy edges.
Sprinkle the caramelized honey cornflakes on top and continue to bake for another couple of minutes, pan bang again, and finally bake for another two minutes with a final pan bang when they're removed from the oven. This is a total of 12 minutes in the oven with 3 pan bangs.
Cool on a wire rack completely, top with optional flaky salt, and repeat with the remaining cookies.

Equipment

Ingredients

Sourdough Corn Cookies

Caramelized Honey Cornflakes

Instructions

Notes