“This recipe makes waaaay more cookies than you’ll need for one sandwich, but there’s no such thing as too many cookies.”
Ingredients
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corn cookie
225 g butter, room temperature
100 g sugar
1 egg
225 g flour
45 g corn flour
65 g freeze-dried corn powder
3 g baking powder
1.5 g baking soda
6 g kosher salt
assembly
2 each corn cookies
2 slices sharp cheddar cheese
3-4 slices ham, thinly sliced
Directions
1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
3. Using a 2 ¾-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.
4. Heat the oven to 350° F.
5. Arrange the chilled dough a minimum of 4 inches apartment on parchment or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. Take two of the cookies and use them to make the sandwich.
7. Assemble the sandwich (cookie-cheese-ham-cookie) and cook in a skillet over medium-low heat until the cookie begins to brown and caramelize, the ham is warmed, and the cheese is melted. Eat & repeat.
