Blueberry and Cream Cookies

I've never been to momofuku milk bar, but I dream of it. I've seen blogs, instagrams, pins, and tv shows talking about it. I truly think its what dreams are made of. So we set out to make our first recipe from there. After lots of research and by research  we mean gawking online at pictures and reviews. 

Directions

1. Preheat oven to 220 degrees. Line a baking sheet with parchment paper; set aside.
2. 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.
3. 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.

Blueberries and Cream Cookies Recipe

  • 16 tablespoons (2 sticks, 225g) butter, at room temperature [preferably Plugra or European Style Butter]
  • ¾ cup (150g) granulated sugar
  • ⅔ cup (150g) light brown sugar, tightly packed
  • ¼ cup (100g) glucose [can substitute: 2 tablespoons light corn syrup]
  • 2 [large] eggs
  • 2 cups (320g) flour  {King Arthur bread flour worked best]
  • ½ teaspoon (2g) baking powder
  • ¼ teaspoon (1g) baking soda
  • 1 ½ teaspoons kosher salt
  • Milk Crumb, recipe below
  • ¾ cup (130g) dried blueberries 

Milk Crumb

  • ¼ cup (20g) milk powder [non-fat dry milk]
  • 2 tablespoons (20g) flour
  • 1 tablespoon (6g) cornstarch
  • 1 tablespoon (12.5g) sugar
  • ¼ teaspoon (1g) kosher salt
  • 2 tablespoons (¼ stick, 27.5g) butter, melted
  • 2 tablespoons (10g) milk powder
  • 1 ½ ounces (45g) white chocolate, melted

(1) 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 to 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 overmixing 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 ¾-ounce ice cream scoop (or a ⅓-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 [I did overnight], 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 [Mine were done at 15-16 minutes, don't overbake!]. 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.

(1) Heat the oven to 250° F.

(2) Combine the 20g (¼ cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted buter 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 10 g (2 tablespoons) milk powder and toss together until it is evenly distributed throughout the mixtures.