Why yes, I have been playing with Christina Tosi’s recipes. How did you know? This is the first week of two with riffs on my favorite blueberries and cream cookies.
This idea started with a “what if” while I was standing in the kitchen at about 5:00 AM one morning. It’s amazing the number of ideas that have taken seed standing in my kitchen at 5:00 in the morning.
What if, I wondered, I replaced some of the dry milk powder in the cookie streusel with malted milk? Then, what if I switched out the white chocolate for semi-sweet.
And used chocolate chunks in place of dried blueberries.
Sometimes it’s good to get caught up in the what-ifs.
What happened was some very tasty milk and cookies cookies.
As I’ve shared before, Christina’s Tosi’s cookies are as much about technique as they are ingredients. If this is a turn-off for you, there is another way. Target now carries packaged Milk Bar mixes. Though I have mixed feelings about this, the packaging is cute and its hard to not like anything that comes from Target (as a West coaster the Lily Pulitzer debacle went right over my head).
Milk and Cookies Cookies
adapted from Christina Tosi’s Blueberries and Cream Cookie recipe
- 1/4 C nonfat dry milk powder
- 1/2 C malted milk powder
- 1/2 C all purpose flour
- 3 TBS sugar
- 2 TBS cornstarch
- 3/4 TBS coarse kosher salt
- 6 TBS (3/4 stick) unsalted butter, melted
- 4 ounces chopped semi-sweet or dark chocolate
Preheat oven to 275°F. Line large rimmed baking sheet with parchment.
Combine milk powder, malted milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly.
Add butter; stir with fork until clusters form (you may have to break up the dough–it will be wet and sticky).
Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale. Start checking at 10 minutes–will probably need 20 minutes. Cool milk crumbs completely on sheet.
- Using a double boiler or microwave, melt chopped semi-sweet chocolate.
- Pour over browned crumbles and toss with a fork until crumbs are coated (this is easiest if you do it on the same cookie sheet used to bake them).
- Toss every few minutes until streusel is completely cooled.
DO AHEAD Can be made 1 week ahead. Store in airtight container at room temperature.
- 2 C (4 sticks) unsalted butter, room temperature
- 1 1/2 C sugar
- 1 1/2 C plus 2 TBS (packed) golden brown sugar
- 1/2 C plus 2 TBS glucose (corn syrup can be substituted)
- 2 large eggs
- 5 1/4 C all purpose flour
- 2 TSP baking powder
- 1 TSP baking soda
- 1 TSP coarse kosher salt
- 1 1/2 C Milk Crumbs (click for recipe)
- 12 ounces chopped semi-sweet or dark chocolate
Combine butter, both sugars, and glucose/corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes.
Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes.
Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl.
Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer.
Stir in chopped chocolate just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours.
DO AHEAD Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18×12-inch) rimmed baking sheets with parchment.
Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total.
Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely.
DO AHEAD Can be made 3 days ahead. Store in airtight containers at room temperature.