Blueberry & Cream Cookies
After the milk crumb phenomenon in the kitchen, we had to find a mainstream use for it, rather than just hiding it under some ice cream. It needed its moment in the sun. So I brainstormed. A peaches-and-cream cookie was my original thought. Momofuku does mean “lucky peach” in Japanese, after all. But I decided we needed something that would hit home even more for guests. Did you know dried blueberries existed? I didn’t, until I surveyed Whole Foods’ dried fruit selection for a dried peach alternative. The clouds parted, and it was clear. We needed a blueberry-and-cream cookie, reminiscent of a blueberry muffin top (the best part of the muffin).
Recipe information
Yield
Makes 12 to 17 cookies
Ingredients
Preparation
Step 1
Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)
Step 2
Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Step 3
Still on low speed, add the milk crumbs and mix until they’re incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.
Step 4
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.
Step 5
Heat the oven to 350°F.
Step 6
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that’s not the case.
Step 7
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
