Momofuku Blueberry and Cream Cookies

Momofuku is famous for it’s Milk Bar.  I’ve written about it in my Momofuku Crack Pie post.  So far I’ve baked up their Crack Pie, Compost Cookie and Blueberry and Cream Cookie, but I’m sure there will be many more Milk Bar recipes to come.  This post has been in my blog backlog since August when I visited Jackson, WY for the first time.  David told me once that his favorite cookies from the Milk Bar were the Blueberry and Cream Cookies.  So I snuck some dried blueberries in my luggage and bought a huge quantity of nonfat milk powder at the grocery store (it was the smallest they had) and secretly baked these cookies for him to come home to after his long night in the kitchen.  These cookies are slightly chewy (thanks to the corn syrup) and contain just the right amount of sweetness and texture.  I’m not the biggest fan of dried fruit in cookies (especially raisins- please leave my oatmeal cookies alone!) but these blueberries give a darker pop of fruit flavor which I have come to respect.  Like most Milk Bar recipes, there are multiple steps involved, but the technique remains simple and comprehensible.  Buy the smallest amount of nonfat milk powder available and use it to make other Milk Bar recipes- it seems to be their “secret weapon.”

Momofuku Blueberry and Cream Cookies
slightly adapted from pastry chef Christina Tosi of Momofuku Milk Bar
Makes about 15 cookies
Total Time: 1 hour

For the Milk Crumbs:
• 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 225 degrees. Line a baking sheet with parchment paper; 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.

For the Cookies:
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 2 teaspoons 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 (I used corn syrup)
• 1 large egg
• 3/4 cup dried blueberries
• 1/2 cup plus 1/3 cup Milk Crumbs

Line two baking sheets with parchment paper; set aside.  In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and corn syrup until well combined. Add egg and mix until well combined.  Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined.

Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.  Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. 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.