The best cookie I've ever made

See that cookie? That's the best cookie I've ever made (and maybe the best I've ever had). It's the corn cookie from the Momofuku Milk Bar cookbook, which is rapidly becoming my favorite cookbook.

I got the cookbook for Christmas a year ago, and for a while, I mostly enjoyed flipping through it and looking at all of the seemingly crazy recipes and beautiful pictures. Then I made the cornflake, chocolate chip, and marshmallow cookies for a party, and I was hooked.

In the last year, I've made a number of recipes from the book, and they've all been a smash. Most recently, it's been the compost cookies, corn cookies, and grasshopper pie, which I made for a St. Patrick's Day dinner.

The pie was so good — graham crust, brownie pie, and mint cheesecake layer topped with chocolate chips, toasted marshmallows, and a mint white chocolate drizzle. Um, yes, please.

But let's get back to those corn cookies. They're amazing. The chewy texture is perfect, the complex flavor is amazing — sweet, salty, unique. The cookies are made with corn flour and freeze-dried corn powder, which gives them this sweet savoriness that is fabulous.

Want the recipe (believe me, you do)? You can get it here, or better yet, buy the cookbook! I can't recommend it highly enough. Not only are the recipes fun and unique, but they're so well written and organized, with lots of details about how things should look at each stage, which ingredients to use, etc. Christina Tosi also has an amazing way of simplifying potentially complex recipes and breaking them down into very approachable steps. When you buy the book, start by making these cookies.

Now I need to find an excuse to make these bad boys again. Hmmm ... it's Tuesday?