On our second last day in New York, we finally made our way to Momofuku Milk Bar. As all David Chang’s places, this was pretty tucked away. There was no glaring signboard and it took us awhile before we found it. Walking up and down made us more eager and of course, worked up more appetite. I know this is going to sound corny but when we found it, I was literally jumping for joy. I am sure the milk bar people have seen all sorts of silly crazy people like me every single day.
Shelves filled with cookies – Compost cookie, blueberries and cream, corn, chocolate chip, chocolate chocolate…. All the cookies were individually wrapped and had the list of ingredients stickered onto the packaging.
I wish I had a bottomless stomach and a metabolism of a 6 year old. But alas, there is only so much that both of us could eat or drink. We tried the cereal milkshake, cereal milk soft serve and a slice of grasshopper pie. The cereal milk seriously rocked. It is as it sounds – Milk that tastes like cereal. It was just heavenly. Grasshopper pie is like a chocolatey minty slice with marshmallows. There were also bits of nuts. It was super sweet as all his pies are! Very addictive though but not something you can have everyday.
And of course, I had to get the cookies. But bummer that I left out the blueberries and cream. Not sure why? If you think that compost cookie is the bomb, well, think again. After I tried the corn cookie, I am in love. It tastes like sweet corn in a cookie. So amazingly banged up with flavour. A must have in my opinion. A cereal milkshake and a corn cookie. Heavenly.
Can I just say that Christina Tosi is a pure genius? And I can understand why David Chang has given her full rein of the milk bar. Both of them love giving maximum flavour punch in their creation. There is no holding back. However, their recipes are never easy. A cookie recipe isn’t just a cookie recipe as I have discovered with this version of blueberries and cream cookie that I baked over the weekend. Now I wish I have tried so I know if I had the right flavour.
The interesting ingredient in this cookie mixture is the milk crumbs. Is it the milk crumbs that make this cookie texture more chewy?
I have to say thank you to fellow twerps for giving me help, suggestions and even offering their blue berries when I asked where I could find them. So thanks to everyone…. I found the dried blueberries in Victoria Market. But for reference, you can find them in Prahran market and also Costco! And I got these lovely Lindt white chocolate buttons from Victoria Market as well. I think have leftover white chocolate, I should make some blondies!
I found this recipe on Martha Stewart’s website. The recipe says 15mins in the oven for the cookie to bake. I tried a few different timings and I found that 10mins was perfect for me. Every oven is different so you just need to test a couple at a time and keep checking it I guess.
Forgive the state of my coffee. But I like my cookies with a cup of nice coffee or milk tea. The cookies tasted better the next day and of course, it was pretty buttery! I do love the chewiness and the slight saltiness. I think there is much to be improved but that is just my under par baking skills. The cookies are meant to be super flat but I am not sure why mine has some height? Can anyone shed any light?
Will I bake this cookie again? Of course! The cookies were apparently very well received when Mister brought it to work. He said he was Mr. Popular
Cookie dough (http://www.marthastewart.com/334023/blueberry-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 glucose
- 1 large egg
- 3/4 cup dried blueberries
- 1/2 cup plus 1/3 cup milk crumbs
Milk crumbs (http://www.marthastewart.com/344353/milk-crumbs)
- 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 120 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.
- Line two baking sheets with parchment paper; set aside.
- In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
- Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
- Preheat oven to 190 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 10 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 10minutes. Transfer cookies to a wire rack to cool.