After my visit to Momofuku Milk Bar I was really excited to make their delicious Blueberry and Cream Cookies. The cookie is very unique, but the recipe is fairly straightforward (the hardest part was actually finding dry milk powder!).
Top: Momofuku Milk Bar Blueberry and Cream Cookie. Bottom: My Blueberry and Cream Cookie.
Unfortunately, I forgot to take pictures of the baking process for this recipe (my mind is still in vacation mode!). But the final product came out great and pretty close to the real deal, with a few notable differences. First, this recipe produced a cookie that was less sweet than what is sold at Milk Bar (which I liked). Second, the dried blueberries I used were REALLY dry, so my cookies weren't as moist as the ones at Milk Bar. Even with these slight differences, these cookies are definitely worth a try, especially if Momofuku Milk Bar isn't in your neck of the woods. Enjoy!
Milk Crumbs
(Recipe from
Epicurious)
The recipe is actually two parts. First you make these milk crumbs. Then the crumbs are added to the cookie. I never would have thought to use milk powder in such a unique way! The crumbs aren't very sweet, but give the cookies a nice creaminess.
Ingredients:
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted
Directions:Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature.
(Recipe from
Epicurious)
Ingredients:
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs
1 1/2 cups dried blueberries
Directions:Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
NOTES:
1) I skipped the overnight chilling ('cause I'm impatient!). Instead, I let the dough sit for about 30-40 minutes.
2) If you are going to do an overnight chill, make sure to scoop the dough while the dough is still soft, then chill the separate balls of dough. The dough gets quite hard, and it'll be difficult to scoop the dough if you wait 24 hours.
3) I had to play with the baking time and oven temperature to get the right texture. I ended up baking them for 11 minutes at 350 degrees.
4) I cut the recipe in half, and still got about 40 cookies.
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