Corn chocolate chip cookies

So this is an expirament from last week. I worked an extra day so my time off was shortened but this recipe made it seem successful. The last few weeks I have wanted to change up common desserts by using corn based flours and meals. I really liked the corny cake I had made the week before so I wanted to see if I could also make a cookie recipe. A note before I begin would be that I used a stand mixer with two different bowls to make this. I’m sure it could be done another way. So, on to the recipe…

Ingredients:

• 3 large eggs
• 3/4 cups granulated sugar
• 1 cup sweet cream butter
• 2 1/2 cups all purpose flour
• 15 Tbsp corn masa
• 10 Tbsp cornmeal
• 1 Tbsp baking powder
• 1 tsp salt
• 1 14 oz can sweetened condensed milk
• 1/3 cup molasses
• 1 cup plain m&m’s
• 1 4 oz bar of chocolate cut in pieces

Instructions:

1. In medium sized bowl combine dry ingredients.
2. Set aside for later.
3. In stand mixer with whisk attachment beat eggs and 1/4 cups sugar until thickened and foamy. This will be about 10 minutes.
4. In second stand mixer bowl with beating attachment cream butter and remaining 1/2 cups sugar.
5. Transfer creamed butter and sugar to bowl with egg mixture and keep beating attachment.
6. Mix until homogenized.
7. Add molasses and sweetened condensed milk.
8. Mix well.
9. Add dry ingredients a little at a time while mixing.
10. When all the dry ingredients have been exposed to liquid and chunks are very small, turn off mixer and remove bowl.
11. Add chocolate and m&m’s.
12. Incorporate with spatula to arrive at completed batter.
13. Preheat oven to 350 degrees.
14. Drop cookie batter on cookie sheets preferably with silicon lining.
15. Place cookie sheets in oven for 25 to 30 minutes, or until you can see cracks in the corn based batter.
16. Place on cooling rack.
17. Enjoy.