We first tasted corn cookies at Patika, a local Austin eatery, and fell in love with them! They are like the best sugar cookie you’ve ever tasted! Chewy in the middle with nice crispy edges, and made with corn flour, they are tough to beat. But, we actually did by adding dark chocolate chips and toasted pecans to our cookies. Ah-mazing is the best way to describe these delectable cookies! You have to give them a try! These are not gluten-free, because they have both corn and wheat flour, but on our blog, we also have a gluten-free version!
We made several test batches before coming up with the exact formula for these cookies, but we are super happy with the results. And, when you flatten the dough balls with the bottom of your measuring cup or any other flat utensil in your kitchen, they look 100% like they came straight from the bakery!
For the gluten-free version, all you need to do is simply substitute a 1:1 gluten-free all-purpose flour or a paleo flour for the all-purpose wheat flour in the recipe. Bob’s Red Mill Grain-free Paleo Baking Flour is a good one to use. Then just keep the same amount of corn flour and corn meal as the original recipe. We love Professor Torbert’s Orange Corn Flour for these cookies. It’s a unique kind of corn flour, literally made from corn that has deep orange kernels, packed with carotenoid antioxidants. Plus it tastes really great in these cookies!
Chocolate Chip Corn Cookies with Toasted Pecans
- baking sheet
- Parchment paper
- standing mixer or hand-held beater
- 6 oz. unsalted butter, at room temperature (*or 1 1/2 sticks of butter)
- 1/2 cup white sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup unbleached all-purpose flour
- 1/2 cup corn flour or masa harina (not corn meal) there is a big difference between corn meal and corn flour, just be sure this one is corn flour
- 1/4 cup yellow corn meal this one is corn meal!
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup dark chocolate chips
- 1/2 cup toasted chopped pecans (If you love pecans, feel free to add an extra 1/4 cup of these! It won't hurt a bit:)
- 1/2 cup granulated sugar (for rolling the dough balls in)
- Preheat oven to 350° F. Line one or two baking sheets with parchment paper. If you only have one baking sheet, just bake the cookies in two batches. Be sure to put new parchment paper for each batch.
- Place butter in the bowl of your mixer or a large mixing bowl and beat for a minute or so until creamy. Add both sugars and beat until fluffy. Stir in vanilla.
- Beat in all-purpose flour, corn flour and cornmeal. Beat until blended and well integrated. Stir in chocolate chips and pecans and mix well.
- Form dough into balls about 2-inches in diameter. Place the 1/2 cup of extra granulated sugar in a small bowl. Roll dough balls in this sugar, coating all sides.
- Place the dough balls about 2-inches apart on your prepared baking sheets. Using the bottom of a flat-bottomed 1 cup measuring cup, dip the bottom of the cup in the remaining sugar and press down on each dough ball to create a disc about 3/4-inch thick or so.
- Bake for 10-12 minutes, or until the edges are just turning golden-brown. Remove from oven and transfer the cookies on the parchment paper to a cooling rack. Cool completely before removing from the parchment paper.
- You'll want to eat all of these right away, but we suggest eating one or two, and then storing them in an airtight container. We have not tried freezing these cookies yet, but once we do, we will update the post!