Christina Tosi does it again with these amazing blueberry and cream cookies from Momofuku Milk Bar. Each bite is bursting with dried blueberries and melted white chocolate. You can’t eat just one!
Last month, I had the good fortune of traveling to New York City to surprise a friend for a milestone birthday (we are all 21, in case you are wondering… ha!). Her husband had planned this trip for a good 6 months, and three of us were flying up to see her.
My friends and I secured an AirBNB nearby and decided that we would celebrate early by taking a stroll to the Momofuku Milk Bar in town since the one friend with us was also having her milestone birthday (she and the other birthday girl are 1 day apart). Unfortunately, the one friend was unable to make the trip at the last minute, so the two of us went on our own.
We walked about a mile and finally made it to the Milk Bar. Much to our disappointment, they did not sell slices of their epic cakes (they did, however, have whole cakes for $49 each). Since an entire cake would likely not make the 1 mile trek back to our AirBNB, we decided to sample a few other treats instead.
One of the items that I bought was a blueberry and cream cookie. Amazingly, I had enough self-control to eat it at home and share it with my family (but not after I had already eaten a slice of the Crack Pie).
All of us at home loved this cookie so much that we knew I had to recreate it at home. Thankfully, my brother had gifted me a copy of the Momofuku Milk Bar cookbook and the recipe was in there. I decided to make this for an upcoming football tailgate party for all to enjoy.
The cookies are huge and burst with blueberries and white chocolate chips. They have a very complex flavor profile and are hard to stop eating. They were a hit at the tailgate, which made my day. Unfortunately, the game got cancelled due to severe thunderstorms, but at least we had cookies!
Momofuku Milk Bar blueberry and cream cookies
- 1/3 cup milk powder
- 1/4 cup all-purpose flour
- 2 Tablespoons corn starch
- 2 Tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 Tablespoons (1/2 stick) unsalted butter melted
- 1/4 cup milk powder
- 3 ounces white chocolate melted
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups plus 2 Tablespoons brown sugar packed
- 1/2 cup plus 2 Tablespoons light corn syrup
- 4 large eggs
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons salt
- 1 and 1/2 cups dried blueberries
Make the milk crumb
- Preheat your oven to 250 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium sized bowl, whisk together the 1/2 cup of milk powder, flour, corn starch, sugar and salt. Add the melted butter and fold with a spatula until small pea-sized crumbs start to form.
- Spread the clusters onto your prepared baking sheet and bake in your preheated oven for 20 minutes. Break up any large clusters into smaller ones. Allow the clusters to cool completely.
- Transfer the clusters back into a bowl. Add the remaining 1/4 cup of milk powder and toss to coat. Then pour the melted white chocolate over the clusters and toss. Allow the crumb to solidify and store in an airtight container until ready to use.
Make the cookies
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, sugars and corn syrup together on medium speed until light and fluffy, about 3 minutes.
- Add the eggs and continue to beat on medium speed until the batter looks pale and the sugars have dissolved, about 10 minutes. Turn the mixer to low and add the flour, baking powder, baking soda, and salt until just incorporated. Add the milk crumb and mix until just incorporated. Stop the mixer and fold in the dried blueberries by hand (batter will be sticky).
- Using a cookie scoop or two spoons, drop the dough onto baking sheets. Cover with plastic wrap and refrigerate for at least 24 hours (these cookie dough balls can be made up to 2 days in advance).
- When you're ready to bake, preheat your oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats. Place 6 cookie dough mounds on each baking sheet, making sure to leave at least 4 inches in between each cookie since they will spread.
- Bake two sheets at a time in your preheated oven for about 10 minutes. Then rotate the pans and bake another 10-11 minutes or until the cookies are golden. Repeat with the remaining dough.
- Transfer cookies to a wire rack to cool completely. The cookies can be made up to 3 days ahead and should be stored in an airtight container at room temperature.