Cornmeal Cookies

5 from 3 votes

These Cornmeal Cookies are soft, chewy, and sweet with a hint of honey! Crisp edges, melty white chocolate chips—pure cookie bliss!

Prep Time25

Cook Time10

Chilling Time1 20

Total Time1 55

Course: Dessert, Snack

Cuisine: American, Italian

Keyword: cornmeal cookies

Servings: cookies

Author: Chelsea Lords

Cost: $5.80

Equipment

Ingredients

8 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 cup granulated sugar
2 tablespoons honey
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1-3/4 cups all-purpose flour see note 1
1/2 cup cornmeal I use Alber’s Yellow Corn Meal
1 cup white chocolate chips

US - Metric

Instructions

Melt the butter in a very large, microwave-safe bowl. Once melted, set aside to cool at room temperature for 5 minutes. Hot butter will melt the sugar and make the cookies greasy.
Once butter is cooled to room temperature, add the brown sugar, granulated sugar, and honey. Stir until smooth. Add the egg and vanilla extract. Stir until smooth.
Add cornstarch, baking soda, baking powder, salt, and cornmeal. Again, stir until smooth. Add in the correctly measured (see note 1) flour and mix until just combined. Don’t overmix. Gently stir in white chocolate chips.
Cover the bowl tightly and chill for 1 hour.
Line a sheet pan with a silicone liner or parchment paper and set aside. Roll dough balls (exactly 2 tablespoons (45g) in size) into tall (not wide) cylindrical balls (see picture in post for shape and size). Place the rolled cookie dough balls back in the fridge for 20–30 minutes; they should be very cold going into the oven.
Preheat oven to 325°F. Place 6 cookie balls on the prepared sheet pan to give the cookies plenty of room to spread (they spread a lot). Bake for 8–12 minutes, erring on the side of underbaking; this keeps them soft and chewy (I like mine right at 10 minutes). The cookies will “bake” a little more out of the oven, so take them out as soon as the edges start to lightly brown and the tops no longer look glossy.
Remove from the oven and, working quickly, immediately press the edges of each cookie slightly inward with the back of a spoon. If desired, press a few extra white chocolate chips into the tops of each cookie. Allow cookies to cool on the tray for 5 minutes before transferring them to a cooling rack. Cookies are best enjoyed within 1–2 days.

Video

Notes

Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup, then level the top with the back of a table knife.

Storage: I don’t recommend freezing baked cookies as they lose texture, but I recommend freezing the cookie dough balls. Drop the dough balls on a large sheet pan and freeze until solid. Once solid, transfer into an airtight container/bag and freeze for up to 3 months. Bake straight from the freezer, adding 1–3 minutes to the baking time.

Nutrition