It’s guest post time. It’s Momofuku Blueberries and cream cookies time. Due to an unsolicited huge storm, and consequent flooding that hit this city two weeks ago, I had a few friends rescue me and sent me amazing guest posts to share with you.
Today I’m starting my two weeks of guest posting with Laura from Pies and Plots. I don’t remember how I met her, and it was not long ago, but she’s a sweet and talented person, and the most enthusiastic blogger. And she made momofuku cream cookies for us! How great is that?
MOMOFUKU BLUEBERRIES AND CREAM COOKIES
For the cookies:
- 2 sticks unsalted butter, room temperature
- ¾ cup granulated sugar
- 2/3 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 2 large eggs
- 2 cups bread flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ recipe Milk Crumbs (below) (I used 1 cup)
- ¾ cup dried blueberries
For the Milk Crumbs:
- ¾ cup milk powder, divided
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ stick unsalted butter, melted
- 4 ounces white chocolate, melted
Make the crumbs:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together ½ cup milk powder, flour, cornstarch, sugar, and salt. Stir in butter until clumps of various sizes form.
- Spread into an even layer on the baking sheet and bake for 20 minutes. The ones around the edges will be very light brown but they will still be very soft to the touch. Cool completely.
- Place the crumbs in a medium bowl and stir in the additional ¼ cup milk powder.
- Pour the melted white chocolate over the crumbs and stir until they are pretty evenly coated.
- Stir them every 5 minutes until they are cool.
- Refrigerate or freeze in an air tight container for up to 1 month.
Make the cookies:
- Line a baking sheet with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, and corn syrup on medium-high for 2-3 minutes. Scrape down the bowl, add the eggs, and beat for an additional 7-8 minutes.
- Scrape down the bowl, turn the mixer to low and add the flour. Mix until just incorporated, less than 1 minute.
- Scrape down the bowl. Continuing to mix on low, add the milk crumbs, mixing for less than 30 seconds, followed by the blueberries, mixing for less than 30 seconds. Stir the dough once by hand to make sure there are no ingredients lurking in the bottom of the bowl.
- Using a large cookie scoop or a 1/3 cup, scoop the cookies onto the tray. Press the top of the cookie down slightly. Cover the tray with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Cookies must be chilled in order to bake properly.
- When ready to bake, preheat oven to 350 degrees F.
- Line additional baking sheets with parchment and place cookies as far apart as possible, as they will spread. I stick to 4 cookies per pan.
- Bake cookies for 15-18 minutes, rotating halfway through if necessary.
- They will be light golden brown around the edges, but still pale and soft in the middle. Cool completely on pans.
- May be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.
- Thaw at room temperature for about an hour or in the microwave for 15-30 seconds.