Soft, chewy, and sweet CornmealCookies with honey! These cookies have gorgeous crisp edges and are studded with white chocolate chips.
Course Dessert, Snack
Cuisine American, Italian
Keyword cornmeal cookies
Prep Time 25minutes
Cook Time 10minutes
Chilling Time 1hour20minutes
Total Time 1hour55minutes
8tablespoons (113g)unsalted butter
1/2cup (120g)light brown sugar
1/2cup (100g)white sugar
1/2teaspoonpure vanilla extract
3/4teaspoonfine sea salt
1 and 3/4cup (210g)white all-purpose flour(See Note 1)
1/2cup (80g)cornmeal(we use Alber's Yellow Corn Meal)
1cup (180g)white chocolate chips
MELTBUTTER: Melt the butter in a very large, microwave-safe bowl. Once melted, set aside to cool at room temperature for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
WETINGREDIENTS: Once butter is cooled to room temperature, add in the light brown sugar, white sugar, and honey. Stir until smooth. Add in the egg and vanilla extract. Stir until smooth.
DRY: Add in the 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
CHILL: Cover the bowl tightly and chill for 1 hour.
ROLL COOKIE DOUGH BALLS: Linea sheet pan with a Silpat liner or parchment paper and set aside. Roll balls of dough (exactly 2 tablespoons (45g) in size) into tall (not wide) cylindrical balls (see picture in post for shape and size of cookie dough balls). Place the rolled cookie dough balls back in the fridge for 20-30 minutes; they should be very cold going into the oven.
BAKE: Preheat the oven to 325 degrees F. Place 6 cookie balls on a Silpat or parchment paper-lined 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 (We like ours right at 10 minutes). Remember, 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 top no longer looks glossy.
DECORATE: Remove from the oven and, working quickly, immediately press the edges of each cookie slightly inwards 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 baking tray for 5 minutes before transferring them to a cooling rack. Cookies are best enjoyed within 1-2 days.
FREEZING: I don't recommend freezing baked cookies as they lose texture, but I do recommend freezing the cookie dough balls. Drop the cornmeal cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months. Bake straight from the freezer, adding 1-3 minutes on to the baking time.
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 and then level the top with the back of a table knife.