Whale hello there!
And I love love love the texture of these babies. They are so soft and chewy. The dough doesn’t flatten and spread in the oven out like most cookies, so they stay plump and chubby, just the way I like them.
These chewy corn flour cocoa cookies last several extra days in an air-tight container, because they don’t dry out as fast as most other cookies. But that probably won’t matter, because they’ll be all eaten up within minutes!
Corn flour in cookies has been increasingly popular these days thanks to Milk Bar. But corn flour has actually been around for THOUSANDS of years. In fact, corn was first domesticated in Mexico around 10,000 years ago. If you mix corn flour with just a little salt and water, you can make the best corn tortillas. But corn flour is not just dried & ground up corn, as some may assume. A chemical process called nixtamalization helps make the nutrients of corn more readily available for our bodies. Native peoples thousands of years ago really knew what they were doing with their food.
Chewy Cocoa Corn Flour Cookies
- 1 cup corn flour
- 1 cup gluten free baking blend flour or all-purpose flour (I use Bob's Red Mill Gluten Free 1:1 Baking Blend Flour)
- 1 tsp baking powder
- 4 Tbsp cocoa powder
- ¼ tsp salt
- ½ cup unsalted butter (1 stick) softened to room temperature
- 1 cup granulated sugar
- ¾ cup milk (dairy or non-dairy, of your choice)
- ⅓ cup chocolate chips (optional)
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together to corn flour, gluten free blend or all-purpose flour, baking powder, cocoa powder and salt. Set aside.
- In another mixing bowl or in the bowl of a stand mixer, cream together the softened butter and sugar.
- Add the dry ingredients into the creamed butter and sugar and add in the milk. Mix everything until there's no dry flour visible, then fold in the chocolate chips.
- Form the dough into 12 even-sized balls and arrange them on a baking sheet lined with parchment paper. Bake for 15 to 18 minutes.Enjoy!