Momofuku Milk Bar as printed in September 2010 issue of Bon Appetit
¾ cup nonfat dry milk powder
½ cup all-purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
¾ teaspoon coarse kosher salt
6 tablespoons unsalted butter, melted
1. Heat oven to 275°F.
2. Line large rimmed baking sheet with parchment.
3. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl.
4. Add butter. Stir with fork until clusters form.
5. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes.
6. Cool Milk Crumbs completely on sheet.
Can be made 1 week ahead.
2 cups unsalted butter, at room temperature
1 ½ cup sugar
1 ½ cup plus 2 tablespoons packed brown sugar
½ cup plus 2 tablespoons light corn syrup
2 large eggs
5 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons coarse kosher salt
2 cups (full recipe) Milk Crumbs
1 ½ cups dried blueberries
1. Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment.
2. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes.
3. Add eggs. Beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes.
4. Add flour, baking powder, baking soda, and salt. Beat on low speed just until blended, occasionally scraping down sides of bowl.
5. Add Milk Crumbs. Mix on low speed just until incorporated.
6. Remove bowl from mixer. Stir in blueberries just until evenly distributed.
7. Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets (make sure they will fit in your refrigerator.) Cover with plastic wrap and refrigerate at least 24 hours. Can be made 2 days ahead. Keep chilled until baking time.
8. Position 1 rack in top third and 1 rack in bottom third of oven and heat to 375°F. Line 2 large (18×12-inch) rimmed baking sheets with parchment. Transfer chilled dough scoops onto each sheet.
9. Bake, 2 sheets at a time, until golden, reversing sheets halfway through baking, about 12 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely.
Original recipe calls for them to be baked 20 to 22 minutes. I thought that sounded like too much but the pictures showed a brown cookie so I tried it and they were just over-done. I have never let them go over 12 minutes.
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