I've made a few recipes from the Milk Bar cookbook in the past (Crack Pie, Corn Cookies, Cornflake Marshmallow Chocolate Chip Cookies), and decided it was time to bust it out once again to make some more! One of my friends had mentioned that she really liked the blueberry cookies, and being that they are fairly simple when it comes to a Christina Tosi recipe, I thought sure, this one we can give a go. Still, you do have to make one thing ahead of time before getting started on the cookies in earnest, so just keep that in mind if you want to make these.
Like all of the Milk Bar cookies, these are LARGE. Like almost the size of my hand large. I admit, I do not have huge hands, but still. They aren't your typical little cookie you usually make at home. I haven't tried making her cookies smaller, but as I've said before, it seems like they might not be as good because the whole point of them being so large is to get the edges slightly brown while keeping the middle nice and soft.
Anyway, what about these cookies? The milk crumb definitely gives them an interesting flavor. I bet the quality of your white chocolate can make a big difference here, and mine sure wasn't the highest quality, so they did have a little bit of that white chocolate-ness once baked, but only just. If you like blueberries, they are also a nice switch up from a typical cookie that normally has some chocolate or butterscotch instead.
Definitely yummy, though my boyfriend thought they were a little too sweet. I'm not sure it really needs that extra glucose in there, or perhaps just the granulated sugar itself could be brought down a little bit so they're not quite as sweet. In general, the recipes in this cookbook are quite sweet, so just keep that in mind if you're ever going to make them!
Blueberry and Cream Cookies
- 225 g (2 sticks) unsalted butter, room temperature
- 150 g (3/4 cup) granulated sugar
- 150 g (2/3 cup packed) light brown sugar
- 100 g (1/4 cup) glucose
- 2 large eggs
- 320 g (2 cups) all-purpose flour
- 2 g (1/2 tsp) baking powder
- 1.5 g (1/4 tsp) baking soda
- 6 g (1 1/2 tsp) kosher salt
- 1/2 recipe Milk Crumb (see below)
- 130 g (3/4 cup) dried blueberries
- Combine the butter, sugars, and glucose in a stand mixer and cream on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add in the eggs, and beat for another 7-8 minutes.
- Reduce to low and add the flour, baking powder, baking soda, and salt. Mix until it just comes together. No longer than 1 minute. Scrape down the sides of the bowl.
- Still on low, add in the milk crumbs and mix until incorporated, no more than 30 seconds. Next add in the blueberries and mix them for another 30 seconds.
- Using a 2 3/4 ounce scoop (or 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of them down flat. Wrap with saran wrap and refrigerate for at least 1 hour (or up to a week).
- Heat the oven to 350F.
- Arrange the chilled dough a minimum of 4 inches apart on a parchment or silpat-lined sheet pan. Bake for 18 minutes. They should be faintly brown on the edges while still yellow in the center. Mine worked better at 17 minutes than 18, which got them a little too brown.
- Cool completely on the sheet pans before transferring to a plate or airtight container to store. They will stay fresh for 5 days at room temperature or you can put them in the freezer for a month.
- 40 g (1/2 cup) milk powder
- 40 g (1/4 cup) all-purpose flour
- 12 g (2 Tbsp) cornstarch
- 25 g (2 Tbsp) granulated sugar
- 2 g (1/2 tsp) kosher salt
- 55 g (1/2 stick) butter, melted
- 20 g (1/4 cup) milk powder
- 90 g (3 ounces) white chocolate, melted
- Heat oven to 250F.
- Combine the 40g milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss to mix. Add in the melted butter and toss, using a spatula, until it starts to come together and form small clusters.
- Spread those clusters onto a parchment or silpat-linted sheet pan and bake for 20 minutes. They should look sandy when finished. Cool completely.
- Crumble any clusters that are larger than 1/2 inch in diameter and put all of the crumbs into a medium bowl. Add in the 20g milk powder and toss together until evenly distributed.
- Pour in the white chocolate and toss until the clusters are all covered. Toss every 5 minutes following until the chocolate has hardened and the clusters are no longer sticky. They will keep in an airtight container in the fridge or freezer for a month.