Blueberry and Cream Cookies

This is my very first Momofuku Milk Bar recipe, and I'm sold.  I don't have the cookbook, but found these cookies on their website and was so excited to try them out!  I sort of can't believe how addicting they are.  I ate a quarter of one (they're huge!), and had to consciously step away from the  rest of the cookies.  I had a mental image of me sitting on the kitchen floor with an empty cooling rack in my lap and crumbs everywhere.  I'm going to post the recipe exactly as it was written on the Milk Bar website. Notes: I substituted light corn syrup for the glucose.  I got 12 cookies out of my batch.  I also only made a 1/2 batch of milk crumbs.  Follow up note: I made these cookies again, and changed a couple of things: I used the entire batch of milk crumbs in the cookies instead of 1/2 batch.  I also increased the amount of dried berries to 1 cup and used a mixed berry blend.  Lastly, I reduced the size of the cookies by about half, and adjusted the bake time accordingly.

Blueberry and Cream Cookies

225 g (16 tbs) butter, at room temperature
150 g (3/4 cup) granulated sugar
150 g (2/3 cup) light brown sugar
100 g (1/4 cup) glucose
2 eggs
320 g (2 cups) flour
2 g (1/2 tsp) baking powder
1.5 g (1/4 tsp) baking soda
6 g (1 1/2 tsp) kosher salt
1/2 recipe milk crumbs (recipe below)
130 g (3/4 cup) dried blueberries

 combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2-3 minutes. scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.

2. reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.) scrape down the sides of the bowl with a spatula.

3. still on low speed, add the milk crumbs and mix until they’re incorporated, no more than 30 seconds. chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.

4. using a 2 3/4 oz ice cream scoop (or a 1/3 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.

5. heat the oven to 350°f.

6. 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 very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that’s not the case.

7. 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.

milk crumbs

40 g (1/2 cup) milk powder
40 g (1/4 cup) flour
12 g (2 tbs) cornstarch
25 g (2 tbs) sugar
2 g (1/2 tsp) kosher salt
55 g (4 tbs) butter, melted
20 g (1/4 cup) milk powder
90 g (3 oz) white chocolate, melted

1. heat the oven to 250°f.

2. combine the 40 g (½ cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. toss with your hands to mix. add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

3. spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes. the crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. cool the crumbs completely.

4. crumble any milk crumb clusters that are larger than ½ inch in diameter, and put the crumbs in a medium bowl. add the 20 g (¼ cup) milk powder and toss together until it is evenly distributed throughout the mixture.

5. pour the white chocolate over the crumbs and toss until your clusters are enrobed. then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. the crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.makes about 250 grams (2 ¼ cups)

Enjoy!  -Cardamommy