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Preheat oven to 350F and line a baking sheet with parchment paper.
Add 60g (about ⅔ bag) of Turtle Chips into a blender or food processor. Blitz until it comes a coarse crumb. Save remaining Turtle Chips to garnish cookies.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until smooth, about 1 minute. Add egg and beat for an additional minute.
In a separate bowl, whisk together flour, freeze dried corn powder, ground Turtle Chips, baking powder and soda, and salt.
Add dry ingredients to the mixing bowl. Mix on low speed until dough comes together, about 30 seconds.
Using a standard ice cream scoop, portion out dough into even dough balls onto a baking sheet. Wrap the sheet pan tightly in plastic wrap and refrigerate for 15 minutes.
Place chilled cookie dough onto prepared baking sheet, leaving at least 3 inches between each cookie. Top each cookie with a piece of Turtle Chip.
Bake for 13 – 15 minutes, until cookies are faintly browned on the edges yet still bright yellow in the centre. The centre should be just set. Top with flaky salt.
Allow cookies to cool on baking sheet for at least 10 minutes before transferring them to a cooling rack to cool completely.