Momofuku's Blueberry and Cream Cookies

About a month ago I went to Momofuku's Daisho on University Avenue here in Toronto. My bestie and I had made reservations weeks before, talking on the phone about what we would order and how excited we were and again. Sadly, after our meal, we decided it didn't meet our expectations and agreed the food was overpriced. On the plus side, we still had a great time together.

We didn't visit the Milk Bar, though I've read plenty about it and have bookmarked recipes for the popular Compost Cookies and Crack Pie. I did however, make these blueberry and cream cookies. Isn't that fun to say aloud? Blueberry and cream cookies. Its name practically beckons for you to try them. 

They are buttery, chewy and crispy cookies dotted with dried blueberries and "milk crumbs". I just happen to have an old bag of dried blueberries kicking around in my pantry, I rarely use them because they taste are too sweet, almost medicinal if you eat them alone. But thrown into the cookie batter and left in the fridge overnight for the flavours to meld, the butter sort of tames the sweetness. 

The "cream" component of the cookies are homemade milk crumbs, a combination of milk powder, butter, salt and flour. I love this concoction, it's addictive and any leftover crumbs could be sprinkled on top of ice cream. These are best fresh out of the oven, the edges are crisp and the middle has that chewy denseness that I really enjoy. I saved some for a friend who ate three in one sitting, the best nonverbal compliment any baker could receive.

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Recipe here!