I’ve owned the Momofuku Milk Bar cookbook for just over a year, and it’s taken me that long to finally make these cookies. Here’s the thing about this cookbook: while everything looks so delicious, and the flavors are so creative, almost all the recipes consist of smaller recipes that you then put together. For example, for these cookies you first have to make a batch of Milk Crumb before you can make the cookies. Not that I think it’s a big deal—I actually find these kinds of recipes fun (yes, fun!). But that also means they are not the kinds of things you might throw together on a whim. (Not to mention the fact that the recipes in this book require lots of unique ingredients and equipment. But since I’ve made a few things already, I’m fairly well stocked in those.)
This past weekend we celebrated Purim. One of the ways Purim is celebrated is by giving out baskets of food. While there is nothing wrong with using store-bought treats (most people do), I like to use it as an opportunity to try a bunch of new recipes. That way I can taste everything, but not eat it all!
When I sat down to figure out what goodies to make this year, this was the first recipe I decided on. Soft, chewy, and buttery, studded throughout with dried blueberries and the addicting Milk Crumb, these are one cookie that I’m definitely glad I finally made!
Blueberry & Cream Cookies
40 g (1/2 cup) dry milk powder
40 g (1/4 cup) all-purpose flour
12 g (2 tablespoons) cornstarch
25 g (2 tablespoons) granulated sugar
2 g (1/2 teaspoon) kosher salt
55 g (4 tablespoons, 1/2 stick) unsalted butter, melted
20 g (1/4 cup) dry milk powder
90 g (3 ounces) white chocolate, melted
1. Preheat oven to 250°F. Line a sheet pan with parchment paper or a Silpat liner.
2. Combine the 40 g (1/2 cup) dry milk powder, 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 the prepared sheet pan and bake for 20 minutes. Cool the crumbs completely.
4. Crumble any milk crumb clusters that are larger than 1/2-inch in diameter, and put the crumbs in a medium bowl. Add the 20 g (1/4 cup) dry milk powder and toss together until it is evenly distributed throughout the mixture.
5. Pour the melted white chocolate over the crumbs and toss until your clusters are coated. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. Store in an airtight container in the fridge or freezer for up to 1 month.
Makes about 260 g (2 1/4 cups)
Blueberry & Cream Cookies
225 g (16 tablespoons, 2 sticks) unsalted butter, at room temperature
150 g (3/4 cup) granulated sugar
150 g (2/3 cup tightly packed) light brown sugar
100 g (1/4 cup) glucose
2 large eggs
320 g ( 2 cups) bread flour
2 g (1/2 teaspoon) baking powder
1.5 g (1/4 teaspoon) baking soda
6 g (1 1/2 teaspoons) kosher salt
1/2 recipe Milk Crumb
130 g (3/4 cup) dried blueberries
1. Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with a paddle attachment, and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes (do not try to shorten this step!).
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. Scrape down the sides of the bowl with a spatula.
3. With the mixer on low speed, add the milk crumbs and mix until they’re incorporated, no longer than 30 seconds. Add the dried blueberries, again mixing for no more than 30 seconds.
4. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Lightly pat down the tops of the cookies, just to flatten out the domes (you don’t want to flatten them too much). Wrap the sheet tightly in plastic wrap and refrigerate for at least 1 hour, or up to one week (do not skip this step!).
5. When ready to bake the cookies, preheat the oven to 350°F.
6. Arrange the chilled dough a minimum of 4 inches apart on a parchment- or Silpat- lined sheet pan (keep remaining dough in the fridge). Bake for about 18 minutes. the cookies will puff, crackle, and spread. When they are ready, they should be faintly browned on the edges but still bright yellow in the center. Bake an extra minute or two if that’s not the case.
7. Cool the cookies completely on the sheet pans before transferring. In an airtight container, the cookies will keep fresh for 5 days at room temperature or 1 month in the freezer.
Makes 12-17 cookies
*From Momofuku Milk Bar, by Christina Tosi