I guess I've been in a Christina Tosi mood lately. She's the pastry chef at Momofuku's Milk Bar in New York City and her Milk Bar cook book was just released in late October. I made Milk Bar's amazing crack pie recently (using the LA Times' version of her recipe not the recipe in the Milk Bar book which is slightly different) and her kitchen sink cookie, the compost cookie, remains one of my favorite go-to recipes. Then I saw Christina Tosi's blueberry and cream cookie recipe on Martha Stewart's site and I had to bake some right away. (BTW, the blueberry and cream cookie recipe in the Milk Bar book is different from the Martha Stewart one I used here.)
Tosi was inspired to make a cookie that tasted like a blueberry muffin and I have to agree that the dried blueberry version really does taste like the top of a blueberry muffin. The muffin top is the best part of the muffin, don’t you think? I think it's the addition of the milk crumbs. Even though the extra step of making the milk crumb streusel seems fussy, I think it's really the key to making this cookie taste like a muffin.
I've made these cookies using only dried blueberries and another batch using a mix of dried blueberries, cherries and strawberries. All photos in this post are from the mixed berry batch.
Instead of making 14 very large cookies like the recipe states, I usually make about 4 dozen small cookies since I have a lot of mouths to feed. It's all about portion control. I might have assumed that 14 very large cookies would have encouraged people to share since a single cookie is quite large, but they still take one whole cookie. If it's big, they take one. If it's small, they take one or maybe two. Even if they took two cookies there would still be 24 servings instead just 14.
If you have fewer mouths to feed or if you keep company with people who like to share, I recommend making them super large like the recipe states especially if you want cookies that have soft centers and crisp edges. It's hard to get that texture when the cookies are portioned out into 48 small ones. Even so, the small cookies are still really, really good.
Blueberry and Cream Cookies
(Makes about 14 large cookies)
(Adapted from Martha)
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon 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 Lyle's golden syrup instead of glucose)
1 large egg
3/4 cup dried blueberries (or mixed dried berries)
1 recipe of Milk Crumbs (see recipe below)
Line baking sheets with parchment paper; set aside.
In a large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment mix together butter, both sugars, and glucose for about 2 minutes on medium speed. Add the egg and beat for 5-7 minutes on medium-high speed until it appears very pale yellow and has doubled in size.
Add flour mixture and mix on low speed until just barely incorporated. Remove from stand mixer. Add blueberries and milk crumbs and mix with a spoon or spatula until just combined.
Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 or 3 inches apart on prepared baking sheets.
Preheat oven to 375 degrees F. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to preheated oven and bake until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.
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
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.