Monday, January 28, 2013

Blueberry and Cream Cookies | Milk Bar Monday

Blueberry and Cream Cookies

Almost one year ago, I along with a handful of other very talented bloggers started baking our way through the Momofuku Milk Bar cookbook. Most of you know that this book quickly became one of my absolute favorites – and not just for the recipes – but for the techniques, the quirky ingredients, the interesting recipe names, etc.

This cookbook has introduced me to baking with some interesting ingredients: dry milk powder, freeze-dried corn, glucose, and now dried blueberries. Truthfully I wasn’t even sure where to find these but my good friend Trader Joe came to the rescue and let me tell you that I was afraid that I wasn’t even going to have enough of these blueberries left for the recipe – let’s just say I’ve found my new favorite snack.

Blueberry and Cream Cookies

I love the Milk Bar cookie recipes – Christina Tosi just knows how to mix up some cookie dough. These cookies start with your basic butter-sugar mixture, followed by flour, leavening salt, etc. And then follows sweet and creamy dried blueberries and Milk Crumb.

You might remember from the birthday layer cake that I have a thing with the crumb recipes in this book. And this one is no different – sweet buttery heaven, it is.

These cookies really are perfect – brown and chewy around the edges but soft and oh-so buttery on the inside, with the sweet notes of the dried blueberries.

Note: the recipe looks long but it’s actually a very simple cookie recipe; the milk crumb needs to be made before the cookies are made and the dough needs to chill – both of these steps are the time-consuming part.
Blueberry and Cream Cookies See the recipe below and make sure you check out the other MBM ladies’ Blueberry and Cream Cookies posts:

Audra – The Baker Chick | Krissy – Krissy’s Creations | Erin – Big Fat Baker| Jacqueline – The Dusty Baker

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Blueberry and Cream Cookies Recipe

Yield: 20 Large Cookies

Cook Time: 20 minutes

Total Time: 1 hour 30 min

Momofuku Milk Bar's recipe for blueberry and cream cookies.

Ingredients:

for the milk crumbs:
1/2 cup nonfat dry milk powder
1/4 cup flour
3 Tbs. sugar
2 Tbs. cornstarch
1/2 tsp. slat
7 Tbs. butter, melted
1/4 cup milk powder
3 ounces white chocolate, melted

for the cookies:
2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. kosher salt
16 Tbs. butter, room temperature
3/4 cup sugar
2/3 cup brown sugar, packed
1/4 cup glucose
2 eggs
1/2 recipe milk crumb
3/4 cup dried blueberries

Directions:

to make the milk crumb:
Preheat oven to 250°F. Line large rimmed baking sheet with parchment.

Combine 1/2 cup milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter and stir until clusters form.

Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 20 minutes. Cool completely.

Crumble any large clusters, and transfer all of the crumbs to a bowl. Add the additional 1/4 cup milk powder and toss. Pour the white chocolate over the crumbs and toss. Continue to toss every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.

to make the cookies:
Mix the flour, baking powder, baking soda and salt in a bowl and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugars and glucose on high for 2-3 minutes. Scrape down the sides of the bowl. Add the eggs and beat for an additional 7-8 minutes until fluffy and doubled in size. See my confetti cookie post for details on this process.

Reduce the speed to low and add the dry ingredients and mix just until the cookie dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

While on low speed, add the milk crumbs and the dried blueberries and mix for 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or 1/3-cup measuring cup), portion the dough onto a parchment-lined baking sheet pan. Pat the tops of the cookies down, cover tighly with plastic wrap and refrigerate at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature!

Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper or Silpat liners.

Arrange the chilled dough about 4 inches apart on the prepared baking sheets. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be just browned on the edges and still bright in the centers.

Cool the cookies completely on the cookie sheets before transferring to an airtight container.

Cassie's Notes:
I found dried blueberries at Trader Joe's near the dried cranberries, etc. Most grocery stores should have them or you can order them from Amazon.com; don't get freeze-dried berries, just the dried ones.

Or you could just swap the blueberries for any of your favorite dried fruit.

Blueberry and Cream Cookies
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78 Responses to “Blueberry and Cream Cookies | Milk Bar Monday”

  1. #
    Mackenzie {SusieFreakingHomemaker} — January 29, 2013 @ 7:42 am

    OK – I’m obsessing over your photographs!! Bonus that these cookies look awesome, love that they are big and thin!!

  2. #
    Jackie l Food.Wine.Fashion — January 29, 2013 @ 10:01 am

    This is such an interesting recipe – I can’t wait to try it! I’ve never used dry milk powder or dried blueberries in cookies before. I love learning new things – thanks!

    xo Jackie

  3. #
    Anna @ Crunchy Creamy Sweet — January 29, 2013 @ 10:27 am

    These sounds so Spring-y! And scrumptious looking too!

  4. #
    Angie — January 29, 2013 @ 1:14 pm

    Love these little cookies!

  5. #
    Joanne @ Fifteen Spatulas — January 29, 2013 @ 3:40 pm

    This is one of my favorites of the Momofuku cookies….corn cookie still owns my heart though!!!

  6. #
    Stephanie @ Macaroni and Cheesecake — January 29, 2013 @ 4:29 pm

    These sound wonderful and I love the flavor combination!

  7. #
    Thea — January 29, 2013 @ 5:07 pm

    Where does one find glucose and is there a substitute? I’ve made some of the other cookies her her book, delish, can’t wait to try these!

    • Cassie replied: — January 29th, 2013 @ 10:40 pm

      Hi Thea, I buy it at Hobby Lobby but you can probably find it at any baking supply store or hobby store. Or, you can sub half of the amount called for with light corn syrup…it won’t be exactly the same, but will work just fine!

  8. #
    Erin @ Dinners, Dishes and Desserts — January 29, 2013 @ 5:11 pm

    I need to try one of her recipes. They all look so good. I have never tried freeze dried blueberries before, but now I am intrigued!

  9. #
    Mercedes@Satisfy My Sweet Tooth — January 29, 2013 @ 6:25 pm

    I have wanted to make these cookies since I received MilkBar as well! I am so glad to hear that they are great as they sound! I love how TJ’s has dried blueberries and strawberries and for a fraction of the cost of what you find them for at a typical grocery store!

  10. #
    Joanna @ Chic & Gorgeous Treats — January 29, 2013 @ 7:38 pm

    Love the combo and I really need to get Momofuku’s book ;). For now, I just wish I get to sample those cookies and dipping them in milk will be heavenly :P. ♥ jo

  11. #
    Baking Serendipity — January 29, 2013 @ 7:38 pm

    I’ve bought giant bags of blueberries at Costco before, and love them! I splurged on fresh last week, and now am seriously inspired to just stick things out with dried blueberries until they’re actually in season and reasonably priced. These cookies look amazing :)

  12. #
    ashley - baker by nature — January 29, 2013 @ 10:51 pm

    OMG, Cassie! I have to make these asap!!!

  13. #
    Tara @ Unsophisticook — January 30, 2013 @ 9:28 am

    I can honestly say I’ve never had dried blueberries in my cookies, but I’m willing to try it!

  14. #
    Kelli @ The Corner Kitchen — January 30, 2013 @ 10:35 am

    So excited to see Milk Bars Mondays again :) The crumb used in those cookie recipes is beyond addicting!!!

  15. #
    Erin @ Texanerin Baking — January 30, 2013 @ 1:32 pm

    YEEEES! Blueberries and cream! :D

    I fully support any berry recipes. I don’t get these recipes with the crumbs. Like, I can’t even imagine what they’re like. I guess I’ll need to experience them for myself. :)

  16. #
    Loretta | A Finn In The Kitchen — January 30, 2013 @ 6:01 pm

    Sold. I am so sold. Dried blueberries are heavenly!

  17. #
    Laura Dembowski — January 30, 2013 @ 7:42 pm

    I love all Momofuku recipes. I have wanted to make these for years. After hearing they’re as good as they look and sound, I’ll have to give them a try finally!

  18. #
    Brenda @ a farmgirl's dabbles — January 30, 2013 @ 9:23 pm

    These sound like an outstanding cookie, and one I will definitely try. I can’t walk out of Trader Joe’s without a couple bags of those insanely delicious dried wild blueberries – they are truly one of Trader Joe’s greatest gifts to my belly!

  19. #
    Megan {Country Cleaver} — January 30, 2013 @ 9:34 pm

    I never would have thought to seek out dried blueberries – but it makes total sense! And these look absolutely perfect, Cassie.

  20. #
    Vicki @ WITK — February 3, 2013 @ 1:29 pm

    I tried making these cookies and they came out super thing and crispy, yours are so fluffy looking! I’ve got to give another of these cookie recipes a try. I’m actually going to momfuku in two weeks for a baking class, maybe I’ll get the inside scoop! :)

  21. #
    Nata — February 6, 2013 @ 9:58 pm

    These look divine! However, what is slat? I haven’t heard of it before and I highly doubt I will be able find it here in China. Are there any possible substitutes?

  22. #
    Jarrod Bleattler — April 24, 2013 @ 10:41 am

    There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results.,

    <Keep it up ,'“"http://www.caramoan.co/

  23. #
    Tori — April 29, 2014 @ 8:08 pm

    Hi!
    I was wondering what brand of milk powder you use, and do you get it online?

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