One of the staples of our holiday baking routines is the Momofuku blueberry and cream cookies.
By now, you've probably heard of Momofuku
, specifically the Momofuku Milk Bar
. The brainchild of Christina Tosi, the New York based Momofuku Milk Bar specializes in the curious and the delicious.
A favorite of mine? The blueberry and cream cookies. But this isn't a review, this is an ode to these particular cookies. They're complex and a bit difficult to make, as some of the ingredients are sometimes difficult to find, but completely worth it. Tosi uses glucose in her recipe, which I'm pretty sure if what makes them last and stay tasty, soft, and absurdly good for an extended period of time.
What really makes these cookies special are the "milk crumbs" that you make and then bake into the cookie, as you would chocolate chips in chocolate chip cookies. The milk crumbs are made of white chocolate, milk powder, sugar, butter, and more. They're a novel and amazing addition.
The recipe we use for these cookies is usually this one
, but we've also had success using Martha Stewart's version
. If you're looking for a less intense process, I believe Williams-Sonoma sells a DIY mix version
in a very cute presentation that makes a complex recipe easy to do at home.What's your favorite kind of unusual cookie?