Milk Bar Blueberries and Cream Cookies
Big, soft, cookies with dried blueberries and crunchy milk and white chocolate crumble.
Servings 14
Cost 5
Ingredients
Milk Crumb Mixture
- 5 tablespoons dry milk powder, divided use
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons sugar
- ⅛ teaspoon salt omit if using salted butter
- 1 ½ tablespoons butter melted
- 2 oz white chocolate, melted
Cookie Dough
- 2 ½ cups all-purpose flour (320 grams)
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 teaspoon salt ( 1 ½ if using Diamond Kosher)
- 8 oz unsalted butter, such as Plugra (228 grams)
- ¾ cup granulated sugar (150 grams)
- ⅔ cup light brown sugar, tightly packed (150 grams)
- ¼ cup glucose or corn syrup (80 grams)
- 2 large eggs
- ⅔ cup milk crumb mixture (from above)
- ¾ cup dried blueberries or 1 cup fresh, tossed in a teaspoon of cornstarch
Instructions
- Make the Milk Crumb first.
- Preheat oven to 225 and have ready a parchment lined baking sheet.
- Whisk together 2 ½ tablespoons of dry milk powder plus flour, cornstarch, sugar and salt, then stir in melted butter until coated.Spread on parchment sheet and bake for 10 minutes or until dry. Remove from oven and let cool. Transfer to a bowl and stir in remaining milk powder and melted white chocolate. Let cool and refrigerate until ready to use.
- Preheat oven to 375 degrees F.
- Whisk together flour, baking powder, baking soda and salt.
- In a stand mixer using the paddle attachment, beat together the softened butter, sugars, and glucose for 3 to 4 minutes on medium speed. Scrape down the side of the bowl. Add eggs and beat for 7 to 8 minutes (I only beat for 3 to 4). Add flour mixture and mix until well combined. Don't overbeat. Add the milk crumb mixture and stir until mixed, then add blueberries.
- Use an ice cream scoop to scoop dough into balls, spacing about 2 inches apart on parchment lined baking sheets. Bake for about 15 minutes (it may take longer, especially if the dough is cold or frozen), rotating pans halfway through, until cookies are golden brown and tops begin to crack.
- Transfer cookies to wire rack to cool.