Step 1

1 Line two large baking sheets with parchment paper

Step 2

2 Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed for 2 to 3 minutes

Step 3

3 Scrape down the sides of the bowl

Step 4

4 Add the egg and beat for 7 to 8 minutes or until very light and fluffy

Step 5

5 (Do not rush this step, as it helps the cookie dough incorporate a large amount of butter

Step 6

6 ) Stop to scrape down the bowl

Step 7

7 On low speed, add the bread flour, corn flour, corn powder, baking powder, baking soda and salt; beat just until the dough comes together, no longer than 1 minute

Step 8

8 Use a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure) to portion out all the dough on one of the baking sheets

Step 9

9 Pat the tops of the dough domes flat

Step 10

10 Wrap the sheet tightly in plastic wrap and refrigerate for at least 1 hour (or up to 1 week)

Step 11

11 Preheat the oven to 350 degrees

Step 12

12 Divide the chilled dough portions between the two baking sheets, spacing the portions at least 4 inches apart

Step 13

13 Bake for 18 minutes or until the cookies are lightly browned on the edges yet still bright yellow in the center

Step 14

14 (They will have puffed, cracked and spread

Step 15

15 )

Step 16

16 Cool the cookies completely on the baking sheets before serving or storing