Continuing my way through the cookie recipes in Momofuku Milk Bar, I reached Christina Tosi's recipe for blueberry and cream cookies. I distinctly remember when this recipe was featured in Bon Appétit in the fall of 2010. I was tempted to try the recipe back then, but I was still a little gun-shy after my repeated failed attempts at Tosi's compost cookies. In retrospect, I'm glad I waited. The version of the recipe in the Milk Bar cookbook is significantly different from the version that appeared in Bon Appétit.
One of the key ingredients in the blueberry and cream cookie is milk crumb. To make the crumbs, you combine dried milk powder, flour, cornstarch, sugar, salt, and melted butter, and toss the mixture until it forms clusters. You toast the clusters in the oven, cool them, toss them with more dried milk powder, and then coat them in white chocolate. (This is the version of the milk crumb recipe in the cookbook; for the version that appeared in Bon Appétit, you stop after toasting the crumbs and don't bother with the additional milk powder and white chocolate.) The crumbs pictured in the cookbook are bright white. Mine were definitely ivory colored; they picked up a bit of color in the oven, and white chocolate is not actually white, after all. The fact that you coat the crumbs in white chocolate means that they hold together well even after you mix them into the batter (you can see them protruding from the cookies in the photo below).
Once you have made your crumbs, you can make the cookie batter, which follows the standard Milk Bar method. You cream together butter, sugar, brown sugar, and glucose for 2-3 minutes, add eggs and beat the mixture for 7-8 additional minutes, add in dry ingredients (flour, baking powder, baking soda, salt), and then incorporate the milk crumbs and dried blueberries. The Bon Appétit version of the recipe instructs you to chill the dough for at least 24 hours before baking, but the cookbook version says they only need an hour of chilling, which is what I gave them. I used a #16 scoop and got 20 cookies from a batch of dough.
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As with some of the other recipes in the cookbook, I found that the specified baking time of 18 minutes was too long. My cookies were done in 16.5 minutes and turned out wonderfully chewy. Tom says that they taste like a cross between a blueberry muffin and a cookie. One of my colleagues said they taste just like Post Blueberry Morning cereal. It may be a cop out, but I think they taste like blueberries and cream, with a touch of salt. While the milk crumbs are a very interesting and fitting complement to the blueberries (quite frankly, I think they make the cookie), I think they are a bit on the sweet side because of their white chocolate coating. I also think the cookie probably could have used a few more blueberries -- or perhaps I should not have used dried wild blueberries, which are quite small.
But this certainly is a tasty and unusual cookie, and I would happily make it again. (For those of you who are interested in these cookies but want to take a shortcut, blueberry and cream is one of the varieties of Momofuku Milk Bar mixes that you can buy from the Momofuku store or Williams-Sonoma.)
Recipe: "Blueberry and Cream Cookies," from Momofuku Milk Bar, by Christina Tosi. The cookbook version of the recipe is available here on the Good Morning America website; variants are available in other places, such as here and here.
One of the key ingredients in the blueberry and cream cookie is milk crumb. To make the crumbs, you combine dried milk powder, flour, cornstarch, sugar, salt, and melted butter, and toss the mixture until it forms clusters. You toast the clusters in the oven, cool them, toss them with more dried milk powder, and then coat them in white chocolate. (This is the version of the milk crumb recipe in the cookbook; for the version that appeared in Bon Appétit, you stop after toasting the crumbs and don't bother with the additional milk powder and white chocolate.) The crumbs pictured in the cookbook are bright white. Mine were definitely ivory colored; they picked up a bit of color in the oven, and white chocolate is not actually white, after all. The fact that you coat the crumbs in white chocolate means that they hold together well even after you mix them into the batter (you can see them protruding from the cookies in the photo below).
Once you have made your crumbs, you can make the cookie batter, which follows the standard Milk Bar method. You cream together butter, sugar, brown sugar, and glucose for 2-3 minutes, add eggs and beat the mixture for 7-8 additional minutes, add in dry ingredients (flour, baking powder, baking soda, salt), and then incorporate the milk crumbs and dried blueberries. The Bon Appétit version of the recipe instructs you to chill the dough for at least 24 hours before baking, but the cookbook version says they only need an hour of chilling, which is what I gave them. I used a #16 scoop and got 20 cookies from a batch of dough.
.JPG)
But this certainly is a tasty and unusual cookie, and I would happily make it again. (For those of you who are interested in these cookies but want to take a shortcut, blueberry and cream is one of the varieties of Momofuku Milk Bar mixes that you can buy from the Momofuku store or Williams-Sonoma.)
Recipe: "Blueberry and Cream Cookies," from Momofuku Milk Bar, by Christina Tosi. The cookbook version of the recipe is available here on the Good Morning America website; variants are available in other places, such as here and here.
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