Momofuku Blueberry & Cream CookiesPrint Recipe

I had a few kitchen mishaps today which resulted in a quick flick through my must-cook-cookie-compendium to find something to bake for this afternoons post. It wasn’t a difficult choice, I have made two things created by Christina Tosi and they have both been outstanding so it only felt right to choose another.

These super sweet little cookies are exactly that. The ‘cream’ flavour comes from one of Tosi’s favourite ingredients and inventions, milk crumbs – a crumb made from dried milk powder and in this instance, white chocolate. Together with the dried blueberries they create a delicious fruit and cream combination that set them apart from your standard day-to-day cookie.

You may not have a must-cook-cookie-compendium like me but that is okay because you now have this recipe – you lucky thing, you! There is a good chance they may become your favourite cookie, or at least one of your favourites – I know Martha Stewart is a huge fan…

Milk Crumbs Ingredients
1/4 cup plus 1 tablespoon nonfat milk powder
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
1/4 cup white chocolate, melted

Preheat oven to 225f. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.

Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Cookie Ingredients
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs

Line two baking sheets with parchment paper and set aside.

In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugars, and glucose until well combined. Add egg and mix again.

Add flour mixture, slowly combine, then add blueberries and milk crumbs and until just combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for 1/2 hour. Scoop or form dough into 1 inch balls and place about 2 inches apart on prepared baking sheets. Place in your refrigerator again for 1/2 hour (or longer, even overnight is fine) to chill before baking in the oven.

Heat your oven to 375f. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

Store in an air tight container.

Notes: You can substitute the glucose for light corn syrup if you have trouble finding it.

Source: Christina Tosi, Momofuku Milk Bar

© 2011, Michelle. All rights reserved.