I’ve been craving cookies ever since Cindy took me to Momofuku Milk Bar. Not just any old cookie though, I wanted Momofuku cookies. A quick search online led me to the official recipe for the Blueberry and Cream cookies on Martha Stewart’s site! So of course, I had to make them. While the recipe is not complicated, there are several steps and uncommon ingredients. To be authentic, I went out to get European butter (Irish butter from Trader Joe’s) and glucose (from Choc-Oh-Lot Plus) as per the recipe’s ingredient list. The only thing I changed was to substitute a blend of chopped, dried strawberries, cherries and blueberries for the blueberries because my boyfriend doesn’t love blueberries (and blueberries were expensive at Trader Joe’s!) I got exactly 14 large cookies. Unfortunately, they were flat and not humped like the originals but they tasted amazing. The glucose really keeps the cookie moist and dense while the butter makes for crispy edges.
Here’s the recipe courtesy of Martha Stewart. Watch the video for step by step instructions.
Blueberry and Cream Cookies
by Christina Tosi @ Momofuku Milk Bar
Makes 14 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
- Line two baking sheets with parchment paper; set aside.
- 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.
- 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.
- 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.
Cookie dough with dried berries and milk crumbs right before mixing.
Cookie dough balls. Making this broke my cheap ice cream scoop! I really want to get a smaller one for regular sized cookies.
Makes enough for 14 cookies
- 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
- Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
- 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.
- 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.
NOM NOM NOM! Buttery cookie goodness.
I also made shortbread jam thumbprints to mail, along with above cookies, to my boyfriend. These were much easier to make though less interesting flavor wise. Mine are cracked because I had less than 1 cup of butter and forgot to decrease the flour mixture. My cousin, Patty, recommends adding a few tablespoons of confectioners sugar to make the cookies softer. After preparing recipe below, roll the dough into balls, flatten on the cookie sheet, make indentation and fill with jam.
Recipe courtesy allrecipes.
- 1 cup butter
- 1/2 cup white sugar
- 2 cups sifted all-purpose flour
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.
- On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.