So I totally meant to get this post out in the spring, but you know….I have a newborn baby. I was excited about the start of spring when I originally wrote this, however spring lasted about 1 day this year and we went straight into summer! Spring and summer always has me wanting all things fruity. However, (fun fact about me) I hate hot, cooked fruit. I don’t mind it in a muffin and I love hot bananas, but don’t make me eat a fruit pie. I prefer fruit in its raw form. Or dried.
Since we still have about a month left of summer, these cookies feel like the perfect summer cookie to me and it uses dried blueberries which I love. I found this recipe years ago when I was planning one of my first baby showers for my bestie. She is not a huge fan of chocolate, so I was looking for fruity desserts to serve. I came across this recipe on Martha Stewart’s website but it’s actually a Christina Tosi recipe. She is the pastry chef at Momofuku Milk Bar in NYC and I highly recommend it. I was actually able to buy some of these actual cookies a few years after I first made them at Momofuku. They literally might be my favorite cookie recipe ever. They are sweet and salty and perfect. See below how to make these amazing cookies.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
Make the Milk Crumb:
First you have to make the milk crumbs. This is just one of those crazy genius things that Christina Tosi came up with. It seems a little weird at first, but trust me, its adds so much to these cookies.
Step 1: Preheat the oven to 225 and line a small baking sheet with parchment.
Step 2: Whisk together 2 tablespoons plus 1 ½ teaspoons of milk powder with flour, cornstarch, sugar and salt.
Step 3: Melt the butter and stir it into this mixture until well combined.
Step 4: Spread that mixture onto the prepared baking sheet and bake for 8-10 minutes. It should be dry and crumbly.
Baking Pan
Step 5: Let the crumble cool and melt white chocolate.
Step 6: Once it is cool, pour into a bowl and add the remaining milk powder (2 tablespoons plus 1 ½ teaspoons) and melted white chocolate.
*This is what you will add to the cookie dough along with the blueberries.
Make the Cookie Dough:
Step 1: Line baking sheets with a silpat or parchment.
Step 2: Sift together all-purpose flour, baking powder, baking soda and salt. Set it aside.
Step 3: Cream butter, sugar and glucose together in a bowl.
Step 4: Add eggs and mix.
Step 5: Add the flour mixture to the wet batter and mix until dough is formed.
Step 6: Stir in the dried blueberries and milk crumbs.
Step 7: Roll dough in to small balls and place on baking sheet about 2 inches apart.
Step: 8: Bake at 375 degrees until cookies are golden, about 8-10 minutes.
Step 9: Let them cool on some wire racks.
Step 10: Eat these insanely delicious cookies. Below is a cute way you can package them. I put them in plastic baggies for my kid’s 2nd birthday party and closed them with some gold stickers.
Products I Used:
Printable Recipe:
Blueberry and Cream Cookies
adapted from: the Christina Tosi or Momofuku Milk Bar
Ingredients:
Milk Crumb:
* ¼ cup plus 1 tablespoon nonfat milk powder
* 2 tablespoons all-purpose flour
* 1 tablespoon cornstarch
* 1 ½ teaspoons sugar
*1/8 teaspoon salt
*1 ½ teaspoon unsalted butter
* ¼ cup melted white chocolate
Dough:
• 2 ½ cups all-purpose flour
• ¼ teaspoon baking powder
• 1/8 teaspoon baking soda
• 2 teaspoons salt
• 1 cup butter (2 sticks)
• ½ cup plus 2 tablespoons sugar
• ½ cup plus 2 tablespoons brown sugar
• ¼ cup glucose (can substitute corn syrup)
• 1 egg
• ¾ cup dried blueberries
• ½ cup plus 1/3 cup milk crumbs (see above)
Directions:
For milk crumb:
Step 1: Preheat the oven to 225 and line a small baking sheet with parchment.
Step 2: Whisk together 2 tablespoons plus 1 ½ teaspoons of milk powder with flour, cornstarch, sugar and salt.
Step 3: Melt the butter and stir it into this mixture until well combined.
Step 4: Spread that mixture onto the prepared baking sheet and bake for 8-10 minutes. It should be dry and crumbly.
Step 5: Let the crumble cool.
Step 6: Once it is cool, pour into a bowl and add the remaining milk powder (2 tablespoons plus 1 ½ teaspoons) and melted white chocolate.
For Cookie dough:
Step 1: Line baking sheets with a silpat or parchment.
Step 2: Sift together all-purpose flour, baking powder, baking soda and salt. Set it aside.
Step 3: Cream butter, sugar and glucose together in a bowl.
Step 4: Add eggs and mix.
Step 5: Add the flour mixture to the wet batter and mix until dough is formed.
Step 6: Stir in the dried blueberries and milk crumbs.
Step 7: Roll dough in to small balls and place on baking sheet about 2 inches apart.
Step: 8: Bake at 375 degrees until cookies are golden, about 8-10 minutes.
Step 9: Let them cool on some wire racks.
Step 10: Eat these insanely delicious cookies.
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