One of my colleagues at work brought in these delicious blueberry and cream cookies. They were buttery with a slight sour-cream taste. The recipe is from Momofuku (David Chang). It is two parts. First milk crumbs, then cookie batter. I found the recipe on the internet and just saw a variation published in the September 2010 edition of Bon Appétit. It was well worth the time in the kitchen. Enjoy!!
Momofuku: Blueberries and Cream Cookies
Makes 18 to 24 cookies
1/4 cup plus 1 tablespoon nonfat milk powder
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
1/4 cup white chocolate, melted
Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.
Blueberries and Cream Cookies
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (8 ounces) unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup corn syrup
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs
Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugars, and corn syrup until well combined. Add egg and mix.
Add flour mixture and mix then add blueberries and milk crumbs. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.
Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.