Momofoku's Corn Cookie ..... Opinions please.

I've been invited to a cookie swap party and it will be my very first one ever. After searching the web for a week, I came across this cookie recipe from Momofoku. Anyone living close to or in NYC, have you ever eaten this cookie and, if so, what is your opinion? The recipe below is Momofoku's corn cookie recipe. Momofuku Milk Bar’s Corn Cookies Serves: Makes 13 to 15 cookies Ingredients 225 grams butter, at room temperature (16 tablespoons/2 sticks) 300 grams sugar (1½ cups) 1 egg 225 grams flour (1? cups) 45 grams corn flour (1/4 cup) 65 grams freeze-dried corn powder (2/3 cup) 3 grams baking powder (3/4 teaspoon) 1.5 grams baking soda (1/4 teaspoon) 6 grams kosher salt (1½ teaspoons) Instructions Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Using a 2¾-ounce ice cream scoop (or a ?-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature-- they will not bake properly. Heat the oven to 350 degrees F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month. Notes Text copyright © 2011 MomoMilk, LLC.