Blueberry and Cream Cookies

Enter dried blueberries in cookies! One of the few cookie recipes I have made without non-white chocolate.

Check out all of those blueberries!

I was shocked to see that I had not made a Momofuku Milk Bar recipe in months. That’s almost crazy-talk! Who knows, maybe I was too busy making lots of ice cream, did not have enough time for multi-step or day recipes, or just kept meaning to make one recipe but was missing a crucial ingredient….yeah…mostly the last one. For this recipe, I kept meaning to pick up dried blueberries but never got around to it until recently. The day I got them, after I was done being shocked by the price ($16 a pound???), I went home and started making the milk crumb: the only secondary recipe needed for this one! Yay!

My friend Lisa made these cookies, but I never got to try hers. My husband and I have had the originals from Milk Bar itself, brought to us by our friend Garett, but not at the bakery itself. And, we gave a Williams-Sonoma cookie mix box for these same cookies to our newly-married friends in San Francisco when we visited them. All of this, and still no homemade cookies by me. So, that had to be rectified, especially with my husband asking for them over and over.

I was able to make these cookies all in about half a day. Most of the time was spent letting the dough chill in the fridge before baking them. So, if you have been scared off by Momofuku recipes in the past, this one could bring you in. My only trouble was melting the white chocolate. I think my white chocolate might be the problem, but just in case, my tip was to melt 2 Tablespoons of butter and mix it with the white chocolate to make it the proper consistency.

Directions for Blueberry and Cream Cookies 

Barely adapted from the Momofuku Milk Bar cookbook

Milk Crumb  (this makes the exact amount you need for the cookies)

  • 20 g milk powder, plus an extra 10 g
  • 20 g flour
  • 6 g cornstarch
  • 13 g sugar
  • 1 g salt
  • 2 Tablespoons melted butter
  • 3 ounces white chocolate, melted

Heat the oven to 250 degrees. Combine the 20 g milk powder, flour, cornstarch, sugar, and salt in a medium bowl, tossing with your hands to mix. Add the melted butter and use a spatula to create some lumps and crumbs. Spread the clusters on a lined baking sheet and bake for 20 minutes. The crumbs will turn slightly golden. Once they are cool, melt the white chocolate. Toss the remaining milk powder with the crumbs. Then, pour the white chocolate over the crumbs and coat the clusters. Toss every few minutes until the clusters are not sticky. Store in a sealed container until ready to use.

The life-cycle of Milk Crumb

Blueberry and Cream Cookies

  • 1.5 sticks butter, room temperature
  • 150 g granulated sugar
  • 150 g light brown sugar
  • 2 Tablespoons corn syrup
  • 2 eggs
  • 320 g flour
  • 2 g baking powder
  • 1/4 teaspoon baking soda
  • 3 g salt
  • Milk Crumb (see above)
  • 130 g dried blueberries

In a stand mixer bowl, using the paddle attachment, beat the butter, sugars, and corn syrup on medium-high for 2-3 minutes. Scrape down the sides of the bowl. On low, add the eggs one at a time and beat for 7-8 minutes (it will get sooooo fluffy!).

The beating process

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. On low speed, mix in these ingredients into the butter mixture. Mix just until everything is incorporated. Still on low, mix in the milk crumb, then the dried blueberries.

Using a 1/4 measuring cup, scoop out portions of the dough and put onto prepared cookie sheets, several inches apart. Cover with plastic wrap and chill the pans in the fridge for at least one hour. After chilled, preheat the oven to 350 degrees. Bake the cookies for 18 minutes, or until crackly and lightly browned on top (they will still look slightly undercooked in the middle).

These cookies are best when cooled to room temperature.

This is what happens when you place the cookies too close to each other.

Directions for Blueberry and Cream Cookies without pictures 

Barely adapted from the Momofuku Milk Bar cookbook

Milk Crumb  (this makes the exact amount you need for the cookies)

  • 20 g milk powder, plus an extra 10 g
  • 20 g flour
  • 6 g cornstarch
  • 13 g sugar
  • 1 g salt
  • 2 Tablespoons melted butter
  • 3 ounces white chocolate, melted

Heat the oven to 250 degrees. Combine the 20 g milk powder, flour, cornstarch, sugar, and salt in a medium bowl, tossing with your hands to mix. Add the melted butter and use a spatula to create some lumps and crumbs. Spread the clusters on a lined baking sheet and bake for 20 minutes. The crumbs will turn slightly golden. Once they are cool, melt the white chocolate. Toss the remaining milk powder with the crumbs. Then, pour the white chocolate over the crumbs and coat the clusters. Toss every few minutes until the clusters are not sticky. Store in a sealed container until ready to use.

Blueberry and Cream Cookies

  • 1.5 sticks butter, room temperature
  • 150 g granulated sugar
  • 150 g light brown sugar
  • 2 Tablespoons corn syrup
  • 2 eggs
  • 320 g flour
  • 2 g baking powder
  • 1/4 teaspoon baking soda
  • 3 g salt
  • Milk Crumb (see above)
  • 130 g dried blueberries

In a stand mixer bowl, using the paddle attachment, beat the butter, sugars, and corn syrup on medium-high for 2-3 minutes. Scrape down the sides of the bowl. On low, add the eggs one at a time and beat for 7-8 minutes (it will get sooooo fluffy!).

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. On low speed, mix in these ingredients into the butter mixture. Mix just until everything is incorporated. Still on low, mix in the milk crumb, then the dried blueberries.

Using a 1/4 measuring cup, scoop out portions of the dough and put onto prepared cookie sheets, several inches apart. Cover with plastic wrap and chill the pans in the fridge for at least one hour. After chilled, preheat the oven to 350 degrees. Bake the cookies for 18 minutes, or until crackly and lightly browned on top (they will still look slightly undercooked in the middle).

These cookies are best when cooled to room temperature.

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3 thoughts on “Blueberry and Cream Cookies

  1. Pingback: Tips-y Tuesdays: Quick Snacks for Guests | fudgingahead

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