I’ve yet to travel to New York City, but it is one of the places I would love to go. Through word of mouth I heard of the infamous Momofuku. Since I had no plans of traveling to NYC any time soon, I decided to purchase the cookbook, Momofuku Milk Bar by Christina Tosi. I found various recipes to try in this cookbook and Blueberries & Cream Cookie, Crack Pie, Cereal Milk, Compost Cookie, Cornflake-chocolate-chip marshmallow cookies, just to name a few. I was a bit disappointed that the milkbarstore.com website had posted all the recipes that I had wanted to try from the book. 🙁
Overall, I enjoyed the Blueberries & Cream Cookie. Christina Tosi, to me is such a creative individual. I would never have thought to put some of her recipes together. Who would have thought milk powder would go into a cookie? Simply amazing! However, I can see why people would opt to just go to the store to buy the products rather than to re-create them at home. There are so many steps and processes to get to the final product.
Too bad I live in Vancouver Canada, and going to the store is not really an option for me. Even after making these at home, I thought to myself, did I make it correctly? Is it the same as the store? Is it supposed to look like this? Heck it does taste good… But I still must check out the real deal when I make it out to NYC one day… ONE DAY for sure!
Source Recipe found at Milk Bar Store.com
makes 12 to 17 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).
225 g (16 tbs) butter, at room temperature
150 g (3/4 cup) granulated sugar
150 g (2/3 cup) light brown sugar
100 g (1/4 cup) glucose
320 g (2 cups) 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 crumbs (recipe below)
130 g (3/4 cup) dried blueberries
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 2-3 minutes. scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.
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 over mixing the dough.) scrape down the sides of the bowl with a spatula.
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.
4. using a 2 3/4 oz 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. I used a smaller cookie scoop, about 2 Tablespoons. I followed the same steps above, just made smaller cookies and baked them for 10 minutes.
5. heat the oven to 350°f.
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.
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.
makes about 250 grams (2 ¼ cups)
40 g (1/2 cup) milk powder
40 g (1/4 cup) flour
12 g (2 tbs) cornstarch
25 g (2 tbs) sugar
2 g (1/2 tsp) kosher salt
55 g (4 tbs) butter, melted
20 g (1/4 cup) milk powder
90 g (3 oz) white chocolate, melted
1. heat the oven to 250°f.
2. combine the 40 g (½ cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. toss with your hands to mix. add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.
3. spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes. the crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. cool the crumbs completely.
4. crumble any milk crumb clusters that are larger than ½ inch in diameter, and put the crumbs in a medium bowl. add the 20 g (¼ cup) milk powder and toss together until it is evenly distributed throughout the mixture.
5. pour the white chocolate over the crumbs and toss until your clusters are enrobed. then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. the crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
Again, you can find the recipe at Milk Bar Store.com
Thank you for reading! Hope you enjoyed this recipe. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!