Last night, Martin stayed late at work and rather than making headway in my participation of Tara’s Get Rid of 100 Things mission, I baked Momofuku’s Blueberries and Cream cookies. We are moving at the end of next month, which makes Tara’s mission quite timely for us as we are looking to make sure we don’t move unnecessary clutter from our old place to our new place.  Somehow, I think my reasoning last night to bake cookies (“Less flour and sugar for you to move, oh yeah!”) don’t quite hold up to the light of day.

I first tasted these cookies at a party thrown by my friend, Leslie.  She had made them for dessert and I remember eating about five of them and having to mentally remind myself that I was a grown adult and had learned how to share in kindergarten and it didn’t matter that they were friggin’ delicious, I really needed to stop eating them.  The only reason I never tried to make them myself until now was because they have  a crumbly “and cream” part you have to make and a weird ingredient they insist on using (glucose).  Yes, this was actually a high barrier of entry for me.

Then I got the craving and nothing could stop me from going out, buying some dried blueberries and baking these cookies.

My first impression on tasting one of these was that they were saltier than I remembered.  Perhaps I have really potent table salt?  I have no idea.  I also gave up trying to find glucose and subbed in golden syrup.  I thought I’d read online they were equivalent but later examination of the packaging revealed that I was probably mistaken.  I think a fine substitute is probably corn syrup, which I’ll try next time.  So I feel like I didn’t give them a fighting chance but luckily I have enough for a second batch!

Note:  I’ve been eating them over the last couple of days and I think the saltiness actually diminished a little bit.  Either that or the tea I drink it with makes it slightly more palatable.  🙂

Momofuku Blueberries and Cream Cookies

Milk Crumbs
5 tbsp. nonfat milk powder, divided equally into two 2.5 tbsp. portions
2 tbsp. all purpose flour
1 tbsp. cornstarch
1 1/2 tsp. sugar
1/8 tsp. salt
1 1/2 tbsp. unsalted butter, melted
1/4 cup white chocolate, melted (or about 40g.)

2 1/2 cups all purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
2 tsp. salt
8 oz. European-style butter (like Plugra), softened
10 tbsp. (1/2 cup + 1/8 cup) granulated sugar
10 tbsp. (1/2 cup + 1/8 cup) light brown sugar
1/4 cup glucose (can substitute corn syrup)
1 large egg
3/4 cup dried blueberries
5/6 cup milk crumbs

1-  Preheat the oven to 225-degrees F.  Line a baking sheet with parchment paper and  set aside.

2-  In a medium bowl, whisk together 2.5 tbsp. nonfat milk powder, 2 tbsp. all purpose flour, 1 tbsp. cornstarch, 1 1/2 tsp. sugar and 1/8 tsp. salt.

3-  Pour the melted butter over the dry mixture and stir together until well-combined.  Pour mixture onto baking sheet and bake until dried and crumbly, about 8 – 10 minutes.

4-  Remove from oven and let cool completely.

5-  When cool, pour chocolate over the mixture and fold until combined.  Mixture will stick together in one large clump.  Let cool and when ready to use, break into crumble-sized pieces.  If using right away, set aside; otherwise, refrigerate.

6-  Heat oven to 375-degrees F.  Line baking sheets with parchment paper and set aside.

7-  In a large bowl, mix together dry ingredients.

8-  In a large mixing bowl, beat butter until light and fluffy.  Add sugar and glucose and cream mixture together until fluffy.  Add egg and mix well until combined.

9-  Slowly add flour mixture, beating until combined.  Add blueberries and milk crumbs until combined.   Scoop out onto cookie sheets and chill dough for about 15 minutes (I didn’t chill and didn’t notice a large amount of spreading).

10-  Transfer sheets to oven and bake for about 15 minutes or until golden brown, rotating the pans if baking more than one pan at a time.  Transfer to a wire rack and cool.

Quantity About 3 dozen cookes