Dear goodness. Is this real life? These things are more addictive than pop music and lip balm.
I first heard about Momofuku cookies while working at Williams-Sonoma. They sell Momofuku’s corn cookie, compost cookie, and blueberry and cream cookie mixes. I had been wanting to try them ever since I set eyes on them in October…blueberries and cream just sounded so delicious to me (for obvious reasons). But cripe. I didn’t realize these would make me gain forty pounds upon consumption.
I couldn’t bring myself to spend $16 on one box of mix (each makes only 12 cookies), so I went the homemade route. And between the dried blueberries, glucose, and other atypical ingredients, I may have spent close to $16. But I like the certainty of being able to whip up a second batch when I want to. FREEEDOM.
The recipe is a bit…weird, as far as measurements go. It does call for 2 teaspoons of salt, which, er, is a lot. Even for me. And probably even for Ms. Butter-lover Deen. But don’t change it. The salt brings out the sweetness of the white chocolate and creates a sweet/salty flavor combo that’s just really awesome.
To make these cookies you have to make them in two parts. The first part requires assembling the milk crumbs. Essentially, the milk crumbs are dry milk powder coated in white chocolate (–with cornstarch, flour, and melted butter added to crumble them up). This mixture bakes for about 8 minutes and you can store it in the fridge while you prepare the dough. This extra step may seem like a waste of time, but, it’s a very delicious waste of time.
To make the dough, you simple start of blending your sugars, butter, and glucose (which is basically just very thick corn syrup. I was amazed by how thick it was. It would be amazing as a bug catcher). Then add your egg. Flour, baking soda, baking powder and salt. Stir in your blueberries and milk crumbles and YAY. You’re done.
These are meant to make 14 whopper-sized cookies. I didn’t make mine so whopper, and this was because my dough was sort of crumbly. I’m not sure if it’s because I didn’t use a paddle attachment to mix, or what, but…the were. I still enjoyed the texture and, of course, the taste. Yum. But I was a little bummed out about the crumbs. I had to vacuum my floor. A lot.
Yields: 14 cookies, Recipe courtesy of Christina Tosi at Momofuku Milk Bar
For the milk crumbs:
1/4 cup plus 1 tablespoon nonfat milk powder (I used Carnation)
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 F. 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.
For the cookie:
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup unsalted butter (Christina uses Plugra)
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose (You can get this for about $5 from Wilton)
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup milk crumbs
Line two cookie 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.