My kids asked for cookies and I was out of chocolate chips (gasp!). The corn cookies from Milk Bar have interested me for a while; I made them but warned my husband that he might not like them (he's conservative about flavors).
The recipe is posted in full at The Kitchn. I try not to post recipes that aren't my own, so I'll just refer you to the article for specifics.
The first step, as for a lot of baking, is to set the butter on the counter to soften. In this recipe, you use 2 sticks of unsalted butter.
Thrive, a great product, but mail-order only. A similar product from Just Tomatoes, conventional and organic, is available in many natural food stores.
A scale that can measure in grams is VERY helpful for these recipes, thought Christina Tosi does give volume equivalents.
I used Maseca instant masa or corn flour. I included the affiliate link only for the picture—it's available very cheaply at almost any North American supermarket. As an aside, I use Maseca to make very easy corn tortillas for tacos; the ATK blog has a great tutorial.
#40 (tablespoon) cookie scoop from King Arthur Flour, and got approximately 3 dozen nicely-sized cookies. I refrigerated them, covered, for 1 hour.
As I changed the cookie size, I watched them carefully in the oven. At 12 minutes the edges were just starting to brown. I was able to transfer them to a cooling rack immediately, losing only one to carelessness and fragility.
Everyone loved these cookies. My husband said "I thought you were going to make cookies I wouldn't like," and stated that they tasted like regular sugar cookies to him. Also, he said that they look healthy but don't taste healthy. The extended creaming really contributes to the texture.
My only caveat is that the cookies are a little salty; I probably will cut back on the salt by one third the next time I make these—and I will make them again.