So continues my love-hate relationship with David Chang and his Momofuku empire. There are some things we have tried where we just do not understand what all the hype is about, like the Crack Pie. It straight tastes like you are eating butter and sugar on a spoon. But then we try a dish like his Brussel Sprouts where we think, "Man, this guy is a genius! Who would ever mix nuoc cham and brussel sprouts together?!!" This is THE one dish that keeps us from writing off Momofuku completely.
This blueberries and cream cookie is no exception. We first had it at Momofuku Milk Bar and while I don't remember the cookie being out-of-this-world, I do remember it being pretty yummy - worthy of an effort to try and re-create.
Blueberries and Cream Cookies
adapted from Momofuku Milk Bar
Ingredients
Dough
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (2 sticks) unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs
Milk Crumbs
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
Directions For Milk Crumbs
Preheat oven to 225 degrees. 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.
Directions for dough
Line two baking 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.
This was one of those recipes where the cookies tasted really good but was visually unappealing. The cookies didn't flatten as anticipated. I stumbled upon the same recipe on Bon Appetit except that recipe was scaled up for a double batch. The measurements were slightly off from Martha's version so I have a feeling the differences in baking powder, sugar, glucose versus corn syrup resulted in a much tougher and biscuit-sized Martha cookie. I will definitely try another round using the Bon Appetit recipe to see if I can get a better looking cookie.
Sidenote - I love the dried blueberries. They are a great alternative to dried cranberries and such in desserts.