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?
Recommend
Comments (2)
I like mixing things up and adding new flavors to basic cookie dough recipes. I particularly like an oatmeal or chocolate chip cookie dough, but using less common additions.
For the chocolate chip cookie dough, I've made cookies with dried tart cherries and bittersweet chips. Or dried cranberries and white chocolate chips. For the oatmeal dough, I like dried cranberries and grated orange zest, or chopped up candy bars (good way to use up leftover Halloween candy).
I've only made one recipe inspired by Momofuku Milk Bar's offerings: Crack Pie. While it was delicious, it was more work than I would like to deal with based on the result--having to bake a cookie to crumble for the crust was a bit much. I've made it with a crushed graham cracker crust instead of baking the oatmeal cookie crust. It yielded a yummy but slightly different variation on the pie. Also, it asked for milk powder, which is something I don't stock in my pantry. Having to buy extra-special ingredients usually turns me away from a recipe.
yyuuummm... wouldn't mind getting my hands on some of those.