Aside from taking my first trip to the Renaissance Festival, the thing I was most looking forward to over my birthday weekend was finally endeavoring to make these incredibly unique, delicious, and labor-intensive cookies from Momofuku Milk Bar’s head pastry chef, Christina Tosi.
To achieve the crisp edge and soft-in-the-center texture of these cookies, you have to scoop them out and refrigerate them overnight so the total prep and cooking time for these comes out to a whopping twenty-seven hours. You also have to make some of the components ahead of time, like the oddball component of Tosi’s own invention that she calls “milk crumbs” which is essentially a powdered milk based streusel.
To sum up, these are not cookies you can just kind of whip up from items in your pantry in under an hour but they are completely worth it. Especially if you want to elicit an “I’ve never tasted anything like this before” reaction from everyone who tries one. They are pretty amazing.
Start by making the milk crumbs because they have to cool before you use them. This recipe makes enough milk crumbs for one batch of cookies, which, by the way, is enormous. I think I got about 40 cookies from the recipe that follows. Anyway…
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted
Preheat oven to 275°F and line a cake pan with parchment paper. Mix up all the ingredients except for the butter and then dribble in the melted butter until it resembles a crumble you’d put atop a pie. Spread mixture evenly on prepared sheet and bake for about 10 minutes. Cool Milk Crumbs completely before adding into the cookie dough.
2 cups (4 sticks) unsalted butter, softened
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs (room temp)
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs
1 1/2 cups fresh blueberries (can use dried)
Combine butter, both sugars, and corn syrup and mix well, beating on medium for about 3 minutes. Add eggs one at a time and beat for 10 minutes, until sugars are dissolved. Add the dry ingredients, except Milk Crumbs and mix them in until just incorporated. Add Milk Crumbs and mix in. Stir in blueberries gently so they don’t break.
Scoop cookies using a small ice cream scoop, dropping them onto baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate for 24 hours.
Heat oven to 375 and line baking sheets with parchment. Transfer chilled dough scoops to each sheet, giving space in between as these do spread. Total baking time will vary. I think my oven runs hot and the recipe said to make for 20 to 22 minutes total, but I preferred the cookies that I baked for 17 to 18 minutes. Any longer in the oven and the cookies tended to burn due to the three different kind of sugars in the dough.