Blueberry and Cream Cookies

We recently had the thrill of experiencing Christina Tosi's incredibly original desserts at Momofuku Milk Bar in the East Village. Bucking today's trend of shopping on the outside isles of the grocery store, Tosi and her distinguished staff's inspiration points them straight to the interior. Using things such as non-fat milk powder, coffee grounds, packaged white bread, potato chips, and the kitchen sink, you find yourself wanting one of everything in the dessert case.

I tried one of the Blueberry and Cream cookies (along with compost cookie, the malted marshmallow cake, and salty pistachio caramel soft serve), and could have easily devoured three more on the spot. I thought chewiness of this cookie was awesome, but was particularly intrigued by the concept of milk crumbs, not to mention blueberries, in cookies.

This is actually one of the more mainstream desserts sold at MMB that won't scare the less adventurous eater. You can watch the video here of Christina making the cookies on Martha Stewart.

If you haven't seen David Chang's book Momofuku you have got to take a look. There are a few more recipes from Tosi in the book that are featured on the Momofuku Ko's menu.

Blueberry + Cream Cookies

Blueberry + Cream Cookies (a two part recipe)
by Christina Tosi

Milk Crumbs

• 1/4 cup plus 1 tablespoon nonfat milk powder
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 1/2 teaspoons sugar
• 1/8 teaspoon salt
• 1 1/2 tablespoons unsalted butter, melted
• 1/4 cup white chocolate, melted

1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Blueberry and Cream Cookies

• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 2 teaspoons salt
• 1 cup (8 ounces) Plugra European-style unsalted butter
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup plus 2 tablespoons light-brown sugar
• 1/4 cup glucose
• 1 large egg
• 3/4 cup dried blueberries
• 1/2 cup plus 1/3 cup Milk Crumbs

1. Line two baking sheets with parchment paper; set aside.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
3. Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.