Some women may have Oprah, but I have my Christina Tosi. For those unaware of the genius that is Momofuku, you are in for a treat today (literally). Powered by food mastermind and chef David Chang, Momofuku had its humble beginnings in New York serving two staples: ramen and pork belly buns. Chang’s innovation, edge and passion for outside-the-box food quickly skyrocketed Momofuku to one of New York’s best and trendiest restaurants. Phenomenal as the food was, Chang realized the lack of quality dessert. Then came in Christina Tosi.
Tosi matched Chang equally in creativity and intensity – a perfect match. Their brain child resulted in complex, fantastically layered comfort desserts derived from from a beautiful mess of all-American, childhood sugary fruity pebbles, Cap’n Crunch, potato chips, dunkaroos and everything an 80s and 90s kid could dream of. Thus, Momofuku MIlk Bar was born, and Tosi became the dessert world darling. Lucky for us normal baking peons, Tosi has graciously shared her ingenious recipes and secrets in her book.
After doing a relatively good deal of research beforehand with all of Tosi’s forward, tips, tricks and introductions, I finally had courage to take a crack at a recipe. Doable? Yes. Time consuming? Yes. Intimidating? Hell yes. But the results are SO worth it: crispy edge cookies with gooey centers, complex and perfect flavor balance and a definite great crowd pleaser. I highly recommend the book for any avid baker that would like to take their baking to another level. It’s become one of my baking Bibles.
This post not only includes the recipe, but my tips and tricks for true Milk Bar quality cookies after experimenting with the recipe.The book has the normal baking measurement conversions, but with my experimentation I found the results turned out far inferior to the actual free weight measurements. This is also a two-part recipe, which involves creating milk crumble beforehand. Yes time consuming again, but far less so than the 5 hour plane flight to NYC. The milk crumb is a fantastic example of the complex layers, giving it the slightest flavor of a milk dipped cookie. There is an odd ingredient here, too: glucose. Tosi swears by glucose, and promises it gives the cookies the signature Momofuku texture: crisp edges and chewy centers. It also increases the shelf life your cookies. You can order a small, 8oz jar of glucose with Amazon for only $8…well worth it! The cookie itself surprisingly is not too sweet, and reminiscent of a blueberry muffin top as Tosi describes it (the best part of a muffin!). This cookie makes for a great summer dessert and pairs especially well with ice cream. So indulge yourself a little bit and don’t be afraid to try this recipe!
Momofuku Blueberry & Cream Cookies
Recipe by Christina Tosi
Servings: ~18-20 cookies
Prep Time: 2 hour, Total Time: 3 hours
- 1/2 recipe of Milk Crumb (recipe below)
- 225g of unsalted butter at room temperature
- 150g granulated sugar
- 150g light brown sugar
- 100g glucose (ordered from Amazon)
- 2 eggs at room temperature
- 320g flour
- 2g baking powder
- 1.5g baking soda
- 6g Kosher salt
- 130g dried blueberries
1. Prepare recipe of milk crumb and store in fridge to cool.
2. Combine butter, sugars and glucose in a bowl. Cream on med-high for 2-3 minutes.
3. Add eggs one by one, then cream on high for 7-8 min. If the batter becomes too soupy at some point (butter is too warm), throw it in the fridge for 5 min to let it firm before continuing. At the end of the creaming process, the mixture should be a very pale yellow with tinge of brown, and it should appear puffy and voluminous with soft peaks.
4. Combine flour, baking powder, baking soda and salt in a separate bowl.
5. Reduce mixer speed to low, and add your dry ingredients. Mix the dough until it just comes together, no longer than 1 minute. DO NOT OVERMIX! Scrape down sides of the bowl.
6. Keeping the mixer on low, add the milk crumbs just until they are incorporated again, no more than 30 seconds. Do the same for the dried blueberries.
7. Using a 2 3/4 oz ice cream scoop or a 1/3 cup measure, portion out the dough on a cookie sheet lined with parchment paper. Pat the tops of the dough scoops flat.
8. Wrap the sheet pan tightly in plastic wrap and place in fridge for at LEAST 1 hour. Do NOT bake the cookies at room temperature.
9. When ready to bake, preheat oven to 350F.
10. Arrange chilled dough a minimum of 4″ apart. Bake for 18 min.
11. The cookies are done when they appear faintly browned at the edges, but still bright yellow in the center. Bake for an extra minute if this is not the case.
12. Cool cookies completely on sheet pans before transferring. Cookies may be stored in airtight container at room temperature for 5 days, or 1 month in the freezer. Any leftover cookie dough may be stored in the fridge for up to 1 week.
Recipe by Christina Tosi
Prep time: 5 min, Total time: 40 min
- 60g Powdered milk (separated 40g and 20g)
- 40g Flour
- 12g Cornstarch
- 25g Sugar
- 2g Kosher salt
- 55g Unsalted Butter – melted
- 90g good white chocolate – melted
1. Preheat oven 250F
2. Combine 40g powdered milk, the flour, constarch, sugar and salt in a medium bowl. Toss together with your hands to mix.
3. Add the melted butter and toss with a spatula until it starts to come together. The end results in small clusters and chunks.
4. Spread the mixture on a baking sheet lined with parchment paper and bake for 20 min.
5. Cool crumbs completely. Break up and crumbs larger than 1/2in.
6. Place crumbs in a medium bowl and add 20g of powdered milk. Toss until evenly distributed.
7. Pour the white chocolate over the crumbs and toss until the clusters are covered. Continue to toss every 5 min until the white chocolate hardens and clusters are no longer sticky.
8. Place crumbs in an airtight container in fridge or freezer. Can be kept up to 1 month.