Momofuku’s blueberry & cream cookies
The legendary New York Momofuku Milk Bar shares their recipe for squidgy, chewy cookies with white chocolate
Difficulty and servings
MAKES 20
Preparation and cooking times
Ready in 1 hr 30 mins
- Heat the oven to 150C/fan 130C/gas 2. To make the milk crumb, combine 40g of the milk powder, the flour, cornflour, sugar, and 1/2 tsp sea salt flakes in a 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. Spread the clusters on a baking parchment-lined baking sheet 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.
- Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the rest of the milk powder and toss together until it is evenly distributed throughout the mixture. Pour the white chocolate over the crumbs and toss until your clusters are covered. 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.
- To make the cookies, combine the butter, sugars, and glucose in a bowl and whisk with electric beaters for for 2-3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7-8 minutes.
- Reduce the speed to low and add the flour, baking powder, baking soda, and 11/2 tsp sea salt flakes. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula. Fold in the milk crumbs until they're incorporated then fold in the blueberries.
- Using a small ice-cream scoop, portion out the dough onto a baking parchment-lined sheet. Pat the tops of the cookie dough domes flat. Wrap the whole thing tightly in clingfilm and chill for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not cook properly.
- Heat the oven to 180C/fan 160C/gas 4. Arrange the chilled dough a minimum of 10cm apart on baking parchment-lined baking sheets. Bake in batches for 16-18 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.
- Cool the cookies completely on the baking sheets 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.
PER SERVING
277 kcalories, protein 3,2g, carbohydrate 35g, fat 11,8 g, saturated fat 7,1g, fibre 0,9g, salt 0,6 g
Recipe from olive magazine, May 2012.
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Ingredients
- 225g unsalted butter , at room temperature
- 150g granulated sugar
- 150g light brown sugar
- 100g liquid glucose
- 2 eggs
- 320g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ recipe amount milk crumb (below)
- 130g dried blueberries
MILK CRUMB
- 60g milk powder (such as Marvel dried milk)
- 40g plain flour
- 2 tbsp cornflour
- 2 tbsp golden caster sugar
- 55g unsalted butter , melted
- 90g white chocolate , melted
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Difficulty and servings
MAKES 20
Preparation and cooking times
Ready in 1 hr 30 mins
Ingredients
- 225g unsalted butter , at room temperature
- 150g granulated sugar
- 150g light brown sugar
- 100g liquid glucose
- 2 eggs
- 320g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ recipe amount milk crumb (below)
- 130g dried blueberries
MILK CRUMB
- 60g milk powder (such as Marvel dried milk)
- 40g plain flour
- 2 tbsp cornflour
- 2 tbsp golden caster sugar
- 55g unsalted butter , melted
- 90g white chocolate , melted
PER SERVING
277 kcalories, protein 3,2g, carbohydrate 35g, fat 11,8 g, saturated fat 7,1g, fibre 0,9g, salt 0,6 g
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28 July 2012
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17 May 2013
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