After taking a look at Momofuku Milk Bar’s Chef Christina Tosi’s recipe for Blueberries and Cream Cookies, it is glaringly obvious why she and David Chang get along. They both love recipes within recipes. Chang has his ramen broth and taré, Tosi’s has her cookies and milk crumbs. The two also share a love for hard-to-find ingredients. Meat glue and glucose may not seem very similar, but they do have one thing in common: Momofuku.
I’ve never heard of glucose as a baking ingredient, so it shouldn’t have come as a surprise to me that it was hard to find. I looked in all the right places: regular grocery stores, Asian grocery stores, and specialty food stores. Finally, it was at Urban Fare, where we were wandering the aisles for the umpteenth time looking for glucose when it occurred to us (ok, fine, it occurred to Mike) that glucose might be sold under a different name in Canada. When we looked on the back of the Crown Golden Corn Syrup bottle, lo and behold, we read: glucose. There were other ingredients listed as well, but glucose being the main ingredient was good enough for me.
The blueberries in the cookies, which are dried, were bought at Urban Fare as well. I’ve read elsewhere that dried blueberries can be hard to find. As hard as it was to find glucose, it seemed like dried blueberries were everywhere: the regular grocery store, the specialty food store, and if I had looked, I bet I would have found them at the Asian grocery store too. Finally, an easy to find ingredient! Thanks Tosi!
I had all the other ingredients for the cookies in my pantry; I even had the corn syrup. Really, the only thing I had to buy were the blueberries.
The first part of making blueberries and cream cookies is making the milk crumbs, which are the “cream” in the cookie. The crumbs are made out of non-fat milk powder, flour, cornstarch, sugar, salt, butter and white chocolate.
To make the crumbs, you pour melted butter over all the dry ingredients and stir it all up to make a crumbly mixture, kind of like what you’d put on top of a fruit crumble, minus the oatmeal. The crumbs are baked in a low oven then cooled and mixed with melted white chocolate.
The cookie dough itself follows the basic cookie recipe rules: cream butter, add sugar, eggs, flour and add-ins. Tosi’s recipe stands out from the rest because of the glucose. Glucose is a fairly common ingredient in Europe, it makes baked goods more moist. If you watch the segment of Tosi making the cookies on the Martha Stewart show, Tosi says that the glucose is what gives the cookies their chewiness.
With the mixing done and the dough all ready to go, I used my mini cookie scoop to scoop them out. I really like how they make the cookies all uniform and the same size.
Ten minutes in the oven and they were done. It’s was good thing I checked on them too because the temperature in my oven spiked up to over 450˚. My oven has a little problem telling temperature. I went through a lot of burnt on the outside, raw on the inside cookies before I figured out that the temperature was inconsistent. Now I have a helpful little oven thermometer that I constantly check.
Right out of the oven these cookies are addictive. Crispy, chewy, and caramel-ey, we inhaled the whole batch. A couple of hours later Mike asked me what I wanted to eat for dinner. “Dinner?” I replied, “I’m not hungry, I don’t think I’ll ever be hungry again.”
Blueberries and cream cookies, I need to make you again.
Milk Crumbs Recipe
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
1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
2. 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.
3. 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.
Blueberries and Cream Cookies Recipe
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (8 ounces) unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose (I used corn syrup and it worked great!)
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs
1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugars, and glucose until well combined. Add egg and mix.
3. Add flour mixture and mix then add blueberries and milk crumbs. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. 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.